Effects of Mixed Fermentation With Lactic Acid Bacteria and Yeast on Nitrite Degradation, Color Protection, Antimicrobial Activity, and Flavor Characteristics of Sauerkraut

Fermentation is fundamental in determining the sensory qualities, safety, and nutritional value of sauerkraut. This study introduces a novel co-fermentation strategy for Northeast Chinese sauerkraut that harnesses the synergistic interaction between lactic acid bacteria (LAB) and yeast to overcome quality challenges commonly encountered in industrial production. A customized starter culture was developed comprising Lactobacillus plantarum ZW12 and Lacticaseibacillus paracasei SC21 to mitigate nitrite accumulation and spoilage, respectively; Lactobacillus plantarum SC17 to enhance color stability; and Lactobacillus pentosus B11 to further reduce nitrite levels. The inclusion of the yeast Wickerhamomyces anomalus H5 significantly enriched the aroma and flavor complexity of the product. This mixed fermentation system effectively minimized undesirable attributes such as browning and spoilage while substantially enhancing the overall sensory characteristics of sauerkraut. Furthermore, it reduced dependence on synthetic color stabilizers and preservatives typically required in LAB-dominated fermentations. These findings present a promising approach to enhancing the safety, appearance, palatability, and nutritional quality of sauerkraut, providing valuable guidance for selecting starter cultures and ensuring quality control in industrial production.