Soheila Gharedaghi - Department of Food Research, Standards Organization, Tehran, Iran
Anoosheh Sharifan - Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran

Introduction: The present study aimed to assess the effect of Arctium lappa extract inoculated with Lactobacillus plantarum probiotic bacteria on fermented salted cabbage. In addition, the microbial, chemical, and sensory properties and survival experiment of the bacteria were evaluated during storage. Methods: Lactobacillus plantarum was used as a probiotic species in fermented cabbage. The effects of various levels of salt (1% and 1.5%) and Burdock extract (2 and 4 mg/ml) were evaluated and compared with control samples (without the dandruff extract) with the inoculation of Lactobacillus plantarum probiotic bacteria as the starter. Results: Increased concentration of the Arctium lappa extract and minimum concentration of salts led to the significant reduction of yeasts and aerobic mesophyll (1.5% salt and 4 mg/ml of the herbal extract). On the other hand, decreased concentration of salt and increased concentration of the Arctium lappa extract led to the increased viability of Lactobacillus, and the maximum survival of Lactobacillus plantarum was observed in the treatment with 1% salt and 4 mg/ml of the extract on day 21. Conclusion: According to the results, using Lactobacillus plantarum as the starter, along with salt and the Arctium lappa extract, could improve the microbial control of the fermentation process, while increasing the production of lactic acid and improving the acidity of the saline of salty cabbage.

Probiotic, Aractium Lappal, Lactobasillus Plantarum, Salted Cabbage