PRODUCTION OF PINK SAUERKRAUT BY YEASTS 263 



Sodium chloride. The influence of salt on pigment production 

 naturally suggested itself since it has been reported by many 

 experienced makers of sauerkraut, that high concentrations of 

 salt caused the reddening of the kraut. Sodium chloride in 

 concentration of 2 and 4 per cent was added to triplicate tubes of 

 the glucose, maltose and xylose agar media. These tubes were 

 inoculated with each yeast. 2.5 per cent salt is the approximate 

 amount used in the manufacture of commercial kraut. In 

 table 1 are given a summary of the results of these tests. The 

 cultures plus salt developed much more slowly at first than 

 those without salt, but after two weeks this retardation was not 

 so noticeable. In the glucose series, culture 24-1, no salt, the 

 pink color began to fade to a pale pink at the end of two weeks, 

 while in the presence of salt a brilliant pink pigment persisted. 

 . These cultures were kept for 6 weeks but without any loss of 

 color, save in the no-salt group. Instead of a loss, the older 

 cultures of the salt group showed a greater amount of pigment 

 and a deeper color. Somewhat similar results were secured 

 with the other strains of yeasts although the intensifying effect 

 of salt was not so noticeable. It seems safe to conclude that 

 sodium chloride even in large amounts exerts a favorable effect 

 on pigment production. This favorable influence in not notice- 

 able until the cultures are several weeks old. 



PRODUCTION OF PINK SAUERKRAUT BY INOCULATION WITH 



YEASTS 



In large glass percolators of 2 Uter capacity 1000 grams of 

 cut cabbage were packed. The outside leaves and core of the 

 raw cabbage were removed, it was cut on a small shredder and 

 salt was added. Part of the cabbage was inoculated with cul- 

 tures of the yeast isolated from pink kraut. The entire mass 

 was packed into the percolator and weighted do^Ti with a bottle 

 of sand or mercury, that weighed 1 kilo and which fitted closely 

 in the top of the percolator. The lower end of the percolator was 

 fitted with glass wool, and below this was inserted a one hole 

 rubber stopper fitted with a glass tube. Through this glass tube, 

 which was sealed at one end with a rubber tube and screw clamp. 



