SUCCESSIONAL PHYSICO-CHEMICAL CHANGE IN A LABORATORY MICROCOSM FOR THE LACTIC ACID FERMENTATION OF CABBAGE (BRASSICA OLERACEA)
Abstract
Lactic acid fermentation is a critical process for food preservation and enhancement, showcasing intricate biochemical and ecological interactions. This study explores the physico-chemical changes occurring during the lactic acid fermentation of cabbage (Brassica oleracea) in a controlled laboratory microcosm. Parameters such as pH, sugar content, and alcohol production were tracked over a 20-day period using 1-liter glass fermentation vessels. The results reveal a significant pH reduction, attributed to lactic acid accumulation, alongside the progressive depletion of sugars and minimal alcohol formation. These findings not only advance the understanding of fermentation dynamics for improved food preservation but also illustrate broader environmental implications. The fermentation process mirrors natural microbial activities, such as organic matter decomposition and nutrient cycling, emphasizing the role of microorganisms in regulating biochemical processes within ecosystems. By elucidating these transformations, this study underscores the potential for leveraging microbial processes in sustainable practices, including waste management and bioremediation.
Keywords: Lactic acid fermentation, Brassica oleracea, pH reduction, sugar metabolism, alcohol production, environmental sustainability.
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