Modulating acidity and bioactivities of sauerkraut with Proprionibacterium freudenreichii : A dissertation submitted in partial fulfilment of the requirements for the Degree of Master of Science in Food Innovation at Lincoln University

Health and nutrition are inextricably connected, and as consumer demand for health promoting products grows, the food industry is responding with the development of functional foods. Synthetic vitamins are commonly supplemented to maintain good health, particularly Vitamin B12, as it is an essential micronutrient obtained exclusively through the consumption of animal derived foods. This leaves vegans and plant based eaters at risk of deficiency. Studies have shown that Propionibacterium freudenreichii can be successfully co-fermented with Latic acid bacteria (LAB) to produce B12 in grain based substrates. In this study P. freudenreichii was inoculated into a traditional sauerkraut fermentation, resulting in synthesis of B12 at promising levels. Acidity was also modulated when compared with sauerkraut produced by spontaneous LAB fermentation, highlighting the potential for the wider organopleptic appeal of sauerkraut.

Grantor dc:publisher

Lincoln University

Year dc:date

2024

Author dc:creator

• Luthi, Antonia

• cobalamin
• vegan
• vegetarian
• plant based
• sauerkraut
• fermentation
• Propionibacterium freudenreichii
• functional foods
• food innovation
• nutrition
• vitamin B12
• micronutrients
• ANZSRC::310603 Fermentation
• ANZSRC::321004 Nutritional science
• ANZSRC::321002 Food properties (incl. characteristics and health benefits)

Statement dc:rights

• Attribution-NonCommercial-NoDerivatives 4.0 International

Licence

• http://creativecommons.org/licenses/by-nc-nd/4.0/

Language dc:language

en

Handle dc:identifier

https://hdl.handle.net/10182/16939

OAI identifier oai:identifier

oai:researcharchive.lincoln.ac.nz:10182/16939