Lactic and acetic acids accumulation dynamics at the basic stage of white cabbage step-by-step fermentation with changed carbohydrate component

The aim of research is to study the dynamics of the accumulation of lactic and acetic acids in the process of directed fermentation of a model environment based on white cabbage of the Parus variety with a modified carbohydrate component and to determine the most effective consortium of lactic acid microorganisms from this point of view. Research objectives: to study the dynamics of the accumulation of lactic acid in the studied environment as an indicator of homofermentative fermentation and to determine which consortium of lactic acid microorganisms accumulates the maximum amount of acid during the experiment; to study the dynamics of the accumulation of acetic acid as an indicator of heteroenzymatic fermentation and to determine which consortium of lactic acid microorganisms accumulates its maximum amount; determine the most effective consortium of lactic acid microorganisms in terms of the total accumulation of lactic and acetic acids, since this factor affects the safety of the final product and its organoleptic characteristics. The objects of research are a sterilized model medium based on white cabbage variety Parus (harvest 2020) with a modified carbohydrate composition, fermented with strains of lactic acid microorgan-isms of the following species: L. mesenteroides, L. brevis, L. casei and L. plantarum. The accumulation of lactic acid is least pronounced in the case of fermentation of the medium using L. brevis, and the most pronounced in the case of L. plantarum. In the case of using a consortium (L. casei + L. plantarum), the intensity of lactic acid accumulation significantly exceeds that for the corresponding monocultures during the main stage of fermentation. The most active producer of acetic acid under the conditions of this experiment is L. brevis, while at least it was noted in L. plantarum. The maximum accumulation of acetic acid was noted for the consortium (L. casei + L. plantarum). It is advisable to use the consortium (L. casei + L. plantarum) in the fermentation of white cabbage with the appropriate carbohydrate adjustment of the raw material, since in the process of its vital activity, the intensity of the accumulation of lactic acid and, accordingly, the safety of the product during the main stage of fermentation significantly exceeds those for the corresponding monocultures.