Fermented Vegetable Products

Many fruits and vegetables are processed through lactic acid fermentation for the production of a wide range of traditional fermented products in various worldwide regions, mainly in the Mediterranean area. The manufacturing protocols for some traditional fermented vegetables are described below. Due to the wide literature describing the lactic acid fermentation of table olives, they are not considered in this chapter. 

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Starter cultures for lactic acid fermented vegetable products... 

Starter cultures currently on the market for the production of lactic acid-fermented vegetable products comprise strains of Lb. plantarum. Lb. xyiosus. Lb. cellubiosus and Lb. sakei (strains formerly designated as Lb. bavaricus). 

Di Cagno, R. and Coda, R. (2014) Fermented Foods Fermented Vegetable Products. In Encyclopedia of Food Microbiology ((eds) C.A. Batt and M.L. Tortorello, M.L.) vol 1, Elsevier Academic Press, London, pp. 875-883. 

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). 

The term dextran has been applied to carbohydrate slimes originating from sugar sirups, fermenting vegetables and dairy products. 

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). 

Vegetable products fermented vegetables, pickles, olives, relishes, fresh salads 0.02-0.20... 

Hammer mills or roll mills are used for a wide variety of vegetable products, from fine flour products to pulping for ethanol fermentation. Choice of mill usually depends on the exact nature of the feed and the desired product. For example, although usually cheaper to install and easier to operate, hammer mills cannot handle moist feeds as easily as roll mills, and roll mills tend to produce products with narrower size distributions. 

Cellulases endo-1,4 p-glucanase, cellobiohydrolase, p-glucosidase Brewing, cereal processing, fruit and juice processing, food fermentation, wine production, alcohol fermentation, vegetable processing. 

Examples of products whose aroma are primarily biologically derived are vegetables, fruits, berries, essential oils, fermented dairy products and alcoholic beverages. 

Plant cell culture might be classified as fermentation or production from a biological or vegetable source. It is used for Taxol production (see above) and, by the Japanese, to produce shikonin, a red pigment with anti-inflammatory properties. 

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