Microbe used for Sauerkraut preparation

✅Explanation:
Leuconostoc species, particularly Leuconostoc mesenteroides, are the key lactic acid bacteria (LAB) involved in sauerkraut fermentation. They convert sugars in cabbage into lactic acid, which creates the characteristic sour flavor and acts as a preservative.

🔑Key Points:
Completely fermented sauerkraut contains
-1.8–2.3% acid (calculated as lactic acid)
-giving a pH of 3.5 or less.
-Lactic and acetic acids are the predominating acids.
-But other organic acids such as succinic, malic, and propionic acids may also be formed in smaller quantities.
🛑Additional Information
-Lactic and acetic acids have been utilized as food additives.
-They prevent food spoilage.

✏️Example:

✏️Rye sourdough:
-​The lactic acid content is typically 0.5–1%.
– The content of acetic acid varies between 0.03 and 0.7%.