Fermented food plays a crucial role in providing food security and enhancing livelihoods
The increasing toxicologic profile as well as the absence of cost-effective allopathic therapeutic regimes has posed a great threat to the global health security. As dietary supplements are the most consumers’ acceptable therapeutic moieties used to mitigate malnutrition-induced diseases, this study was carried out to develop a probiotic lacto-fermented sauerkraut. The sauerkraut was produced using cabbage containing lactobacilli starter cultures under standard physicochemical conditions of temperature, absence of oxygen, salt addition and acidity. The pH, acidity, bacteriological and organoleptic properties during the fermentation process were evaluated. The results obtained from this research portrayed that the sauerkraut prepared under standard physicochemical conditions of temperature, absence of oxygen, salt addition and acidity as well as microbiological conditions such as the presence of Lactobacilli starter cultures, could be a promising nutraceutical for the treatment of malnutrition-induced diseases.
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