Fruits and vegetables fermentation

FAO Agricultural Services Bulletin. 1998. Fermented Fruits and Vegetables A Global Perspective. Chapter 5. 

Battcock, M. and Azam-Ali, S., Fermented fruits and vegetables. A global perspective, FAO Agricultural Services Bulletin, No. 134,1998. 

Tanganurat, W., Quinquis, B., Leelawatcharamas, V., Bolotin, A. (2009). Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables. Journal of Basic Microbiology, 49, 377-385. 

If the fermented fruit and vegetables are to be distributed unpasteurized, it is essential that all fermentable carbohydrates have been metabolized. Otherwise, a secondary fermentation may occur caused by yeasts and resulting in gaseous spoilage, brine turbidity and probably an alcoholic fermentation. In the case of cucumbers, secondary fermentation may cause bloater formation (Daeschel Fleming, 1984). 

But nevertheless, it can be expected that the use of starter cultures in the manufacture of lactic acid-fermented fruit and vegetable products will gain importance in the future. Some reasons for this are as follows (Buckenhueskes Hammes, 1990) ... 

Fruit and Vegetable Products. Sorbates are appHed at 0.05—0.1 wt % as a fungistat for pmnes, pickles, reHshes, maraschino cherries, oHves, and figs (64,112). The same levels extend shelf life of prepared salads such as potato salad, cole slaw, and tuna salad (99). In fermented vegetables, sorbates protect the finished product by retarding yeasts during fermentation or in the cover brine (r65,r72—r74,r94). 

Fruits and vegetables generally possess a high soluble DF/insoluble DF ratio that is associated with slow glucose absorption, high colonic fermentability, lower serum cholesterol levels, and enhancement of immune functions (McCleary and Prosky 2001). 

Microbial spoilage appears to be one of the major causes of quality loss of fresh fruits and vegetables by formation of off-flavors, fermented aromas, and tissue decay. The shelf-life of many food products may be accurately predicted by quantifying the population of microbes present on the food product (Zhuang and others 2003). The... 

Inicimn in particular, are readily converted into a nondigesltble or slowly digestible physical form ander certain food processing conditions. These resistant starches are readily fermented by colonic bacteria. Small amounts of waxes, cutin. and minerals in fruits and vegetables contribute to total dietary fiber values but may be physiologically inert. 

Enzymatic and microbial processes which liberate low molecular weight volatile chemicals. Biological reactions are particularly Important 1n the aromas of fruits and vegetables, berries, fermented dairy products, and alcoholic beverages. A recent ACS Symposium reviewed these processes (1). 

Cloud stability in citrus juices Pectin manufacture from citrus pomace Distillates from fermented fruit pulps Enzymatic maceration of fruits and vegetables Self-clarification of lemon/lime and apple juices Pressing characteristics of citrus pomace Ca2 -firming of fruits and vegetables... 

This added one more bit of data to the argument that the benefits of red wine come from the type of antioxidants termed polyphenols and flavonoids. Those chemical substances never get into white wine, since grape skins are removed at the start of the fermentation process. But one can very easily get those polyphenols and flavonoids from red grape juice or pomegranate juice. Or, for that matter, from green tea and a wide variety of fruits and vegetables. Or from beer. 

Lucas, J., et al. (1997). Fermentative utilization of fruit and vegetable pomace (biowaste) for the production of novel types of products—Results of an air project. In "Proceedings of the Eleventh Forum for Applied Biotechnology", pp. 1865-1867. Gent, Belgium, 25-26 September, 1997, Part II. Universiteit-Gent. Vol. 62(4b). 

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