Effect of Arctium Lappa Extract Inoculated with Lactobacillus Plantarum On Fermented Salted Cabbage

Abstract

<strong>Introduction: </strong>The present study aimed to assess the effect of <em>Arctium lappa </em>extract inoculated with <em>Lactobacillus plantarum </em>probiotic bacteria on fermented salted cabbage. In addition, the microbial, chemical, and sensory properties and survival experiment of the bacteria were evaluated during storage. <strong>Methods:</strong> <em>Lactobacillus plantarum</em> 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 <em>Lactobacillus plantarum</em> probiotic bacteria as the starter. <strong>Results:</strong> Increased concentration of the <em>Arctium lappa</em> 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 <em>Arctium lappa</em> extract led to the increased viability of <em>Lactobacillus</em>, and the maximum survival of <em>Lactobacillus plantarum</em> was observed in the treatment with 1% salt and 4 mg/ml of the extract on day 21. <strong>Conclusion:</strong> According to the results, using <em>Lactobacillus plantarum</em> as the starter, along with salt and the <em>Arctium lappa</em> 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.