960 
Journal of Agricultural Research 
Vol. XXX, No. 10 
ence is particularly marked in the case 
of alcohol. 
The destruction of sugar is slower in 
the inoculated than in the uninoculated 
kraut, although the total acidity is 
about the same. It is not improbable 
that fermentation continues for a 
longer period in the inoculated kraut 
and thus aids materially in producing 
a kraut of good flavor as well as high 
acidity. 
Many more determinations could be 
given to show the influence of inocula¬ 
tion on the fermentation products, but 
this would be only a repetition of Table 
VI. This table is representative of 
the results obtained from more than 50 
analyses of inoculated and uninoculated 
krauts. 
Quality of the kraut.— When the 
vats were opened for the final analysis, 
the quality of the inoculated and 
uninoculated kraut, at the age of 73 
days, was compared by 10 people who 
were familiar with sauerkraut. The 
kraut which had been inoculated was 
far superior to the uninoculated kraut 
in regard to flavor and color, although 
there was not such a noticeable differ¬ 
ence in the texture. This observation 
compares favorably with those made 
in 50 other cases where the effect of 
inoculation was studied. 
However, the results obtained in this 
paper must not be construed as imply¬ 
ing that the authors recommend the 
general use of inoculation in the prepa¬ 
ration of sauerkraut. The results are 
suggestive but not final. Many ex¬ 
periments on a factory scale must be 
conducted to determine not only the 
possibility but also the practicability 
of such a procedure. 
SUMMARY 
Inoculation of sauerkraut with se¬ 
lected cultures of lactic-acid bacteria 
altered the normal flora of kraut and 
gave an improved product. It re¬ 
duced the number of foreign organisms 
and the duration of their existence in 
the fermentation. 
The presence of the added bacteria 
was most apparent during the period 
of most active fermentation and could 
be detected by direct microscopic 
examination and by inoculation of 
litmus milk. A reduction and curdling 
of the milk, typical of the added bac¬ 
teria, was obtained. 
The effect of inoculation is seen also 
in the fermentation products. The 
inoculated kraut contained more lactic 
acid and less acetic acid, and less 
ethyl alcohol than the uninoculated 
kraut. 
