The final concentration of sucrose in the co-culture fermentation was significantly (p < 0.05) lower than in pure culture fermentation with L.p1121. This result may be desirable. It was reported that the low concentration of sucrose in spontaneous
fermentation of sauerkraut was in favor of the quality of product,because the secondary fermentation of yeast may be inhibited(Fleming et al., 1985). The utilization of sucrose in L.eu1426 fermentation was better than that in the co-culture fermentation,likely due to the disappearance of L.eu1426 which utilized sucrose well as it had high activities of permeases and/or hydrolyzing enzymes(Gonzalez & Kunka,1986; Mital, Shallenberger, & Steinkraus,1973). Furthermore, the change of sucrose level in the co-culture fermentation was similar to that in L.eu1426 fermentation before 36 h. These results indicated that sucrose may be mainly used by L.eu1426 at the early stage of the co-culture fermentation.