10
Participants
Start Date
October 31, 2023
Primary Completion Date
November 13, 2023
Study Completion Date
November 29, 2023
Sauerkraut (Brassica oleracea v. capitata)
The research material is a donation from the company Eko Bio Zrnje, Vrbovec, Croatia. It's grated pickle cabbage produced by fermentation in a saline solution (NaCl) in which the fermentation was stopped by pasteurization and was packed in glass 500g jars. The nutritional and microbiological composition was tested by the laboratories of the Faculty of Food and Biotechnology, as well as by the cultural laboratory approach confirmed the presence of bacteria that produce lactic acid (4.82·103 (±2.31) CFU/mL)
Gut Microbiome Center, Zagreb
University of Zagreb
OTHER
The Gut Microbiome Center (Centar za crijevni mikrobiom)
OTHER