{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,15]],"date-time":"2025-10-15T10:38:33Z","timestamp":1760524713063,"version":"build-2065373602"},"reference-count":61,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2025,2,11]],"date-time":"2025-02-11T00:00:00Z","timestamp":1739232000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\u2014Foundation for Science and Technology","award":["UIDB\/05183"],"award-info":[{"award-number":["UIDB\/05183"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Fermentation"],"abstract":"<jats:p>This study investigates the fermentation of white cabbage with salicornia and CaCl2 to assess its effect on the fermentation profiles and properties of the final products. Two sets of experiments were performed: A\u2014cabbage with salt and salicornia, and B\u2014cabbage with salt, salicornia, and CaCl2. The fermentative processes were studied through the microbial (lactic-acid bacteria (LAB), coliforms, and fungi), physicochemical (pH, total acidity), and mineral properties. A diminution of pH values (4.07, 3.58) and increased acidity values (0.70, 0.77 g lactic acid\/100 mL) were registered at the end of the fermentation period (A and B, respectively). A stationary phase followed the exponential growth of LAB, and a slight decrease was observed (6.01, 5.51 Log CFU\/g) in both experiments. A fungi decline was observed during the first week and the coliform populations disappeared after about 13 days of fermentation. Staphylococcus coagulase-positive, Escherichia coli, and Salmonella were not detected in the final products. The utilization of CaCl2 resulted in fermented cabbage with analogous microbial and sensorial characteristics to fermented cabbage without CaCl2 but with an increased hardness. However, Ca interfered with the diffusion of K, Mg, and Zn, resulting in lower levels of these elements in the final product, particularly Zn, which exhibited a reduction of 37%, reducing the nutritional value of the final products.<\/jats:p>","DOI":"10.3390\/fermentation11020091","type":"journal-article","created":{"date-parts":[[2025,2,12]],"date-time":"2025-02-12T12:12:16Z","timestamp":1739362336000},"page":"91","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["The Effect of Calcium in the Fermentation of White Cabbage with Salicornia"],"prefix":"10.3390","volume":"11","author":[{"given":"Patr\u00edcia","family":"Pires-Cabral","sequence":"first","affiliation":[{"name":"Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal"}]},{"given":"Paula","family":"Pires-Cabral","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4457-4535","authenticated-orcid":false,"given":"Helena","family":"Mira","sequence":"additional","affiliation":[{"name":"Instituto Polit\u00e9cnico de Santar\u00e9m, Escola Superior Agr\u00e1ria, Quinta do Galinheiro-S. Pedro, 2001-904 Santar\u00e9m, Portugal"},{"name":"CIEQV\u2014Centro de Investiga\u00e7\u00e3o em Qualidade de Vida, Avenida Dr. M\u00e1rio Soares, 2040-413 Rio Maior, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9680-5089","authenticated-orcid":false,"given":"C\u00e9lia","family":"Quintas","sequence":"additional","affiliation":[{"name":"Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal"},{"name":"Mediterranean Institute for Agriculture, Environment and Development (MED) and Global Change and Sustainability Institute (CHANGE), Faculty of Sciences and Technology, Universidade do Algarve, Campus de Gambelas, 8005-139 Faro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,2,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1038\/s41575-020-00390-5","article-title":"The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods","volume":"18","author":"Marco","year":"2021","journal-title":"Nat. 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