Optimization of lactic acid bacteria viability using fuzzy soft set modelling

Abstract

Lactic acid fermented vegetables are important sources of vitamins and minerals.In recent years consumers demand for non-dairy based functional productshas increased. Cabbage pickle has high enough concentrations of fiber and alsoit may show health effect with the containing high numbers of lactic acid bacteria.The aim of this study is to optimize mathematically cabbage-carrot picklefermentation for the viability of Lactobacillus acidophilus, Lactobacillus caseicultures and the sensory scores in brine with 5% and 7% (w/v) salt concentrations.Viability optimization of lactic acid bacteria is done via the notion of“fuzzy soft set” method. Lb. casei, Lb. acidophilus, total lactic acid bacteria,Enterobacteriaceae sp., yeast-mould counts and pH values have been reportedduring the 30 days of storage. The results are compared with the control traditionalfermented cabbage-carrot pickle. Organoleptic properties are evaluated.We conclude that the fermented pickle samples contain a significant number ofbeneficial lactic acid bacteria and high sensory marks at the end of the storage.