* Corresponding author: Anoosheh Sharifan; Assistant Professor, Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran. Tel: +98 9126178388, Email: a_sharifan2000@yahoo.com. © 2019 mums.ac.ir All rights reserved. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. JOURNAL OF NUTRITION FASTING AND HEALTH Effect of Arctium Lappa Extract Inoculated with Lactobacillus Plantarum On Fermented Salted Cabbage Soheila Gharedaghi 1 , Anoosheh Sharifan 2 1. Department of Food Research, Standards Organization, Tehran, Iran. 2. Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran. A R T I C L E I N F O A B S T R A C T Article type: Research Paper Introduction: The present study aimed to assess the effect of Arctium lappa extract inoculated with Lactobacillus plantarum probiotic bacteria on fermented salted cabbage. In addition, the microbial, chemical, and sensory properties and survival experiment of the bacteria were evaluated during storage. Methods: Lactobacillus plantarum was used as a probiotic species in fermented cabbage. The effects of various levels of salt (1% and 1.5%) and Burdock extract (2 and 4 mg/ml) were evaluated and compared with control samples (without the dandruff extract) with the inoculation of Lactobacillus plantarum probiotic bacteria as the starter. Results: Increased concentration of the Arctium lappa extract and minimum concentration of salts led to the significant reduction of yeasts and aerobic mesophyll (1.5% salt and 4 mg/ml of the herbal extract). On the other hand, decreased concentration of salt and increased concentration of the Arctium lappa extract led to the increased viability of Lactobacillus, and the maximum survival of Lactobacillus plantarum was observed in the treatment with 1% salt and 4 mg/ml of the extract on day 21. Conclusion: According to the results, using Lactobacillus plantarum as the starter, along with salt and the Arctium lappa extract, could improve the microbial control of the fermentation process, while increasing the production of lactic acid and improving the acidity of the saline of salty cabbage. Article History: Received: 25 Jun 2019 Accepted: 06 Aug 2019 Published: 25 Nov 2019 Keywords: Probiotic Arctium lappa Lactobacillus plantarum Salted cabbage Please cite this paper as: Gharedaghi S, Sharifan A. Effect of Arctium Lappa Extract Inoculated with Lactobacillus Plantarum On Fermented Salted Cabbage. J Nutrition Fasting Health. 2019; 7(4): 182-189. DOI: 10.22038/jnfh.2019.41360.1207 Introduction Today, various chemical additives are used in different industries, which are known to adversely affect human health and cause severe public health issues. The production of additives to preserve the desirable features of food products with the least adverse health effects has attracted the attention of researchers. In this regard, lactic acid bacteria are considered to be a viable option. In addition to their beneficial health effects on humans, these bacteria have been reported to enhance the shelf life of food products by acting as preservatives (1, 2). Moreover, probiotic bacteria have other therapeutic effects in addition to the improvement of gastrointestinal disorders; such examples are the lowering of blood cholesterol, anticancer properties, improvement of the immune function, reducing the side-effects of antibiotics, increasing the absorption of vitamins and minerals in the gastrointestinal tract, and decreasing lactose intolerance (3, 4). The survival of probiotic bacteria is influenced by several factors, such as strain properties, food matrices, and temperature (5). Tolerance of environmental stress varies in different bacterial species and strains. The growth and optimal sensory composition of these bacteria depend on the public starter, which must survive during the fermentation process and exhibit metabolic activity. By definition, probiotics are referred to as living bacteria, and the assurance of the quality of probiotic products depends on the identification of living cells (6). Lactic acid bacteria could be used to suppress the growth of pathogenic bacteria, improve the taste of food products, reduce energy consumption compared to other food preservation methods, and facilitate food preparation and maintenance without the need for cooling systems (7). Since fruits and vegetables inherently contain beneficial nutrients (e.g., minerals, vitamins, dietary fibers, and antioxidants) without the allergens found in dairy products, they are