Question

The bacteria which initiate fermentation of sauerkraut is:

• A. Leuconostoc mesenteroides
• B. E coli
• C. Bacillus species
• D. Lactobacillus plantarum

Hint:

Leuconostoc mesenteroides is crucial in the early stages of sauerkraut fermentation. It produces lactic acid from sugars, which is key to preserving the cabbage and developing the flavor.

Answer 1

The Correct Option is A

In the fermentation process of sauerkraut, Leuconostoc mesenteroides is one of the key bacteria responsible for initiating fermentation. This bacterium begins the process by converting sugars into lactic acid, which gives sauerkraut its characteristic tangy flavor.
- Leuconostoc mesenteroides: Correct! This bacterium is involved in the initial stages of sauerkraut fermentation, leading to the formation of lactic acid.
- E coli: While E. coli may be present in some food fermentations, it is not involved in the production of sauerkraut. It is generally considered a contaminant.
- Bacillus species: Bacillus species are not typically involved in sauerkraut fermentation. They are more associated with spoilage or other fermentation processes.
- Lactobacillus plantarum: Lactobacillus plantarum is involved in the later stages of sauerkraut fermentation, after Leuconostoc mesenteroides has started the process. It is important in the development of the final taste but does not initiate the fermentation.
Thus, the correct answer is (1) Leuconostoc mesenteroides.