Date of Award
Level of Access Assigned by Author
Master of Science (MS)
Food Science and Human Nutrition
L. Brian Perkins
Second Committee Member
Third Committee Member
Additional Committee Members
Robson A.M. Machado
Fermented foods, including sauerkraut, have gained consumer popularity due to an increased awareness of reported health benefits associated with probiotics. Sauerkraut is typically produced at 2−3% salt concentrations or higher, which helps to reduce the growth of pathogenic and spoilage microorganisms. The FDA has recently issued guidance to the food industry to voluntarily reduce sodium in products due to health concerns associated with high sodium consumption. Therefore, interest in lower salt fermented foods may increase. However, information on quality and safety of lower sodium sauerkraut is limited. Two separate studies were conducted to evaluate the physicochemical properties and quality of spontaneously fermented cabbage at four salt concentrations: 1.0%, 1.5%, 2.0% and 2.5% NaCl (w/w) and to investigate the microbial safety of these sauerkrauts when inoculated with foodborne pathogens.
Khanna, Surbhi, "Effects of Salt Concentration on the Physicochemical Properties and Microbial Safety of Spontaneously Fermented Cabbage" (2019). Electronic Theses and Dissertations. 3013.