Chemical and sensory properties of sauerkraut produced with Leuconostoc mesenteroides starter cultures of differing malolactic phenotypes

Research was conducted to determine whether Leuconostoc mesenteroides starter cultures with and without malolactic activity (MDC(+) and MDC(-), respectively) influenced sensory and chemical properties of sauerkraut. No sensory differences were found between MDC(+) and MDC(-) sauerkraut (P greater than or equal to 0.05). In addition, sulfur compound profiles of the resulting sauerkraut were nearly identical. Brining at lower NaCl (0.5%) with either inoculum changed both the microbiology and chemistry of the fermenting sauerkraut, leading to decreased sauerkraut sulfur flavor. Quantification of allyl isothiocyanate (AITC), dimethyl disulfide, dimethyl trisulfide (DMTS), methyl methanethiosulfinate, and methyl methanethiosulfonate (MMTSO2) by gas chromatography-mass spectrometry showed that sauerkraut sulfur flavor correlated linearly with DMTS and MMTSO2 (P less than or equal to 0.01).