Fermentations of vegetables

J. Black showed that CO2 was produced by fermentation of vegetables, by burning charcoal and by animals (humans) when breathing turns lime water turbid,... 

Carbon dioxide is produced during fermentation of vegetables. The CO2 produced displaces oxygen in sauerkraut, etc. and has antimicrobial effect (Clark and Takics, 1980). 

The results of the experiments on the composition of water were very important. They enabled Lavoisier to explain the source of the inflammable gas evolved when many metals dissolve in acids (which had previously caused him difficulty, see p. 444) and during the fermentation of vegetable matters, and also why and in what cases water burns combustible bodies or augments their combustion when it has begun. He also explained how water operates in the calcination of metals and how it is decomposed and formed in a large number of chemical operations. The further applications of this discovery were later made to the abundant formation of water in the combustion of spirit of wine and oils, the production of carbonic acid in the action of water on red-hot carbon, the formation of water in the combustion of charcoal... 

Natural gas, from oil wells or gas wells, is usually about 85% methane. The gas that rises from the bottom of a marsh is methane (plus some carbon dioxide and nitrogen), formed by the anaerobic (air-free) fermentation of vegetable matter. 

Lactic acid was discovered in 1780 by the experimental chemist Carl Wilhelm Scheele, who isolated acid of milk from sour whey [12, 13]. A further description of the history of lactic acid by Holten and Benninga shows that industrial production of lactic acid started in the United States in the 1880s [14, 15]. Avery patented and applied a process of fermentation of vegetable sugars [16]. The actual application was the use of a mixture of calcium lactate and lactic acid as baking powder. Unfortunately, this application was not a big success, but other applications in food and textile dyeing were developed. 

Figure 14.2. Example of some metabolic pathways adopted by Lactobacillus plantarum during fermentation of vegetable and fruit juices. He, isoleucine Leu, leucine Val, valine His, histidine Glu, glutamic acid BcAT, branched-chain aminotransferase KDC, a-keto acid decarboxylase ADH, alcohol dehydrogenase MLE, malol-actlc enzyme HDC, histidine decarboxylase (Adapted from Filannino etal. 2014)...

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