2006 Volume 12 Issue 3 Pages 231-234
The present study investigated the fermentation of Jerusalem artichoke with or without the addition of Leuconostoc mesenteroides, Lactobacillus casei, or Lactococcus lactis as a starter. Seasoning brine, containing 2.5% NaCl and about 1.0×107cfu/ml starter bacteria when added, was mixed with sliced Jerusalem artichoke and fermented at 20°C. Whether the starters had been added or not, lactic acid bacteria became predominant in the brine, and consequently acidity was increased. Fermentation was completed in 6-7 days. Bacterial flora in the brines of fermented products was investigated by amplified ribosomal DNA restriction analysis (ARDRA) and sequencing of the 16S rRNA gene. When L. mesenteroides or L. lactis was used as a starter, the added strain was predominant in the product, suggesting attainment of controlled fermentation. In the case of L. casei, the starter strain did not prevail, and the final microbial flora was different from that of natural fermentation. These results indicate that L. mesenteroides and L. lactis have the potential to control Jerusalem artichoke fermentation.
