Perspectives of using Leuconostoc lactis culture for the controlled fermentation process in white cabbage at the pre-fermentation stage

The work is dedicated to the research of the application of starter culture of lactic acid microorganisms of Leuconostoc lactis for the controlled fermentation of white cabbage during the pre-fermentation stage. In the present work the influence of key factors (initial quantity of inoculated culture and chemical composition of white-cabbage based model media) on the dynamics of culture development during the pre-fermentation stage is considered. The results of the research showed that when using Leuconostoc lactis culture, the reaching of the point of change of positive rates into negative ones, when comparing samples with low initial concentrations of microorganisms to samples with high initial concentrations, is approximately 1.5 times different. From the point of view of dynamics of the rate of change in the concentrations of microorganisms in model media with different chemical composition, the development of the culture does not depend on either the substrate composition, or the initial concentration of microorganisms since the index of comparison of rates of development of microorganisms in the process of cultivation in the base and modified model media, both in the case of low and high initial concentration of microorganisms, does not go beyond the zone of invariance of response except for two small areas. From the point of view of comparing the concentrations of microorganisms in different model media, by changing the composition of the medium we can influence the dynamics of the development of the culture, on condition that a low initial concentration of microorganisms is used. As a consequence, this makes sense for low-tonnage production, in which the medium heterogeneity will be small. In its turn, the possible expressed heterogeneity of the composition of the medium, occurring in different areas of volume, can affect the overall efficiency of the development of culture. At the same time, the high initial concentration of lactic acid microorganisms due to their established invariance is insensitive to similar conditions, which should positively influence the efficiency of large-capacity industrial production.