The Influence of the Production Process Management on the Health-Promoting Properties of Sauerkraut

The article presents the issue of health-promoting properties of sauerkraut based on a critical analysis of literature sources.The issue of the properties of cabbage and sauerkraut is discussed, and the characteristics of the most frequently used species in the pickling process are presented, namely white cabbage (Latin Brassica oleracea var f.Alba).Moreover, the content of water, nutrients and minerals in whitehead cabbage and sauerkraut have been presented and compared, showing their differences.The course of the ensilage process has been discussed, and the lactic acid bacteria mainly responsible for it, Lactobacillus plantarum, has been indicated.The author has also pointed to glucosinolates in sauerkraut, which show high anti-cancer activity, primarily preventing the development of breast, prostate, lung and stomach cancer.The influence of the production process on the health-promoting properties of sauerkraut has also been analysed.For these reasons, the aim of the work was to present the Griffin model in the context of the assessment of sauerkraut production process management.Such action made it possible to determine the stages of the production process that should be subject to special control.