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The world of fermented foods is vast and diverse, offering an array of flavors and health benefits. Sauerkraut, a staple in many cultures, is a prime example of how simple ingredients can undergo a remarkable transformation. This blog unveils the fascinating world of sauerkraut fermentation, exploring key microorganisms, such as Lactobacillus plantarum and Leuconostoc mesenteroides, that drive this transformation. We will also outline the four stages of fermentation, from the initial aerobic phase to the final stage where a robust, tangy flavor develops. Understanding these processes not only enhances our appreciation for sauerkraut but also highlights the intricate science behind this beloved food.
While many bacteria are naturally present in vegetables, lactic acid bacteria (LAB) are the most dominant bacteria in sauerkraut. During fermentation, LAB produces a byproduct of lactic acid that gives the vegetable a distinctive sour taste1.
During fermentation, the LAB present in the vegetables multiply and grow. While there are multiple strains of LAB, the most common strains present in sauerkraut are Lactobacillus plantarum and Leuconostoc mesenteroides2. These are the two predominant genera of bacteria involved in sauerkraut fermentation, but other microorganisms are equally important, albeit present in lower numbers, such as other species of Leuconostoc and Lactobacillus, as well as Pediococcus and Weissella2,3,4. It has also been reported the presence of Enterobacteriaceae, and other LAB, such as Lactococcus3.
Studies trying to elucidate the fermentative microbial community of sauerkraut have shown that the major LAB species involved in sauerkraut fermentation are3:
According to experts5, the wild fermentation of sauerkraut can be divided into four stages.
Stage 1
Stage 2
Stage 3
Stage 4
* Homofermentative LAB produce lactic acid as the main by-product. Heterofermentative LAB produce lactic acid, ethanol, acetic acid, and CO26.
As explained above, during the different stages, the fermentation of sauerkraut is performed by a microbial succession (a succession of different microorganisms over a period of time), characterized usually by two phases2:
Species of the genus Leuconostoc tend to be isolated and dominant at the start of fermentation and up to day two or three of fermentation, and then species from Lactobacillus genus become dominant from the fifth day onwards (including at day seven and from day 16 onwards). However, different patterns of bacterial development have also been observed2.
The process of sauerkraut fermentation has been studied by several researchers and although similar patterns can be observed, marked differences have also been registered.
In general, however, during the first 48 hours of fermentation, the microbial community of sauerkraut experiences a quick decrease in bacterial diversity. This may seem unexpected or even unwanted, but this drop happens most likely “due to the strong selective pressures of high salinity and acidity in the fermentation environment3.” During these first two to three days, there is a dominance of Leuconostoc2. After this initial phase, and during the remainder of the fermentation period, LAB becomes the dominant microorganisms present in the community.2,3 According to the literature, these “patterns are indicative of successful fermentation3.”
A surprising fact, researchers say, is the relationship between the communities of microorganisms “of the starting ingredients, the fermentation environment, and the fermenting sauerkraut1.” For example, the main LAB identified on the final product (fermented sauerkraut) was present at very low levels in the starting raw material (raw cabbage). The authors of this article propose two possible explanations (that they assume, still require further investigation)3:
Turning raw cabbage into tangy, probiotic-rich sauerkraut showcases the power of fermentation and its beneficial microbes. From the dominance of Leuconostoc mesenteroides at the start of fermentation, to Lactobacillus plantarum in later stages, each microbe plays a vital role in this process. Understanding these stages helps us create the best conditions for fermentation. Whether you’re experienced or just starting, the science of sauerkraut fermentation reveals the value of this age-old practice and its health benefits.
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