How Does Bacteria Ferment Sauerkraut?

Sauerkraut is acidic cabbage .So it is the result of a natural fermentation by bacteria indigenous to cabbage in the presence of 2 to 3% salt.

fermentation is intially started by coliforms.It contributed to lab made sauerkraut have included klebsiella pneumoniae k.oitoca and enterobacter cloacae.As soon as acid is produced leuconostoc favourable environment is formed.As leuconostoc is a heterofermentative lactic acid bacterium,CO2 accompanies the acid production during this stage.The ph continues to drop and a strain of lactobasillus succeeds theleuconostoc. The complete fermentation, then involves a succession of three major genera of bacteria,a succession governed by decreasing PH.