Quality improvement and fermentation control in vegetables

The production of lactic acid fermented food of plant origin was known in virtually all historical periods and cultures and is still a technology practised all over the globe. Generally it is believed that LAF of vegetables was first practised in China, and from there it is said to have been brought by the Mongols and Tatars to Europe 

Advances In Fermented Foods and Beverages. http //dx.doi.org/10.1016/B97 l 7 242-015-6.00022 0 Copyright 2015 Elsevier Ltd. All rights reserved 

Type of fermentation Product Raw material Major microorganisms involved 

Lactic acid fermentation Lactic acid fermented vegetables See Table 22.2 Leuconostoc mesenteroid.es Lactobacillus plantarum Lactobacillus brevis Lactobacillus sakei (previously Lactobacillus bavaricus) 

Acetic acid fermentation Vinegar Grapes, potatoes, various fruits after alcoholic fermentation Acetobacter europeus Acetobacter aceti Acetobacter pasteurianus Acetobacter hansenii Gluconobacter oxydans 

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