PRODUCTION OF PINK SAUERKRAUT BY YEASTS 



265 



O.JNaeU 



in too ee. «f 



juic* 



ee. 



1. Control 218.0 



2. Control 162.0 



3. Inocvilated with 24-1 73.0 



4. Inoculated with 24-1 144.0 



5. Inoculated with85-l 179.0 



EFFECT OF SODIUM CHLORIDE AND OF TEMPERATURE ON THE 

 PRODUCTION OF PINK SAUERKRAUT 



Attention has been called to the statement of sauerkraut 

 manufacturers that salt favors the pink color. liaboratory tests 

 with pure cultures of pink yeasts also indicate the favorable 



TABLE 3 

 The influence of sodium chloride and iempcralure on the production o/ pink 



sauerkraut 



i nfluence of this chemical on color production. To see if the raw- 

 cabbage without inoculation, but high in salt, would undergo 

 a fermentation which produced a pink color, 12 large percolators 

 of cabbage were treated as outlined in the table below and incu- 

 bated at three temperatures, 16°, 21°, and 28°C. The procedure 



