Modifications During Sauerkraut Processing Induced by Adding Plant-Derived Essential Oils

Cabbage is considered a healthy vegetable due to its chemical composition and high nutritional value. This is due to the presence of carbohydrates and dietary fiber as the main constituents, as well as the presence of vitamin C. The end product thus obtained (sauerkraut) is a low-calorie product with a long shelf-life. The most important role in the fermentation of cabbage is played by lactic acid bacteria whose activity is influenced by physical factors such as temperature and some chemical factors such as salt concentration or the addition of spices which, in addition to their flavoring effect, may also have an inhibitory effect on undesirable microflora. The present study investigates the effect of essential oils extracted from plants on lactic acid bacteria responsible for the fermentation of cabbage. Essential oils from thyme, dill, wild thyme, bay and basil were tested. The obtained results have shown that the essential oils that were added to the fermentation mass in concentrations of 0.015% did not inhibit the activity of lactic acid bacteria responsible for lactic fermentation.