Vegetable fermentation carbohydrates

By the end of the small intestine, deposition is almost complete and there is no need for intestinal secretions to aid assimilation. The principal role of the colon is to resorb water and reclaim sodium however, complex carbohydrate components of vegetable origin have nutritional value but are relatively resistant to attack from intestinal secretion. In the caecum, a complex bacterial environment digests the soluble, fermentable carbohydrates to yield short-chain fatty acids, which are assimilated into the systemic circulation by the colon, together with vitamin K released from the plant material. 

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). 

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

When vegetable matter ferments, its carbohydrates are converted to ethanol and carbon dioxide by enzymes present in yeast. Fermentation of barley produces beer grapes give wine. The maximum ethanol content is on the order of 15%, because higher concentrations inactivate the enzymes, halting fermentation. Since ethanol boils at 78°C... 

Microbial riboflavin (vitamin B2) production processes converting commodity fermentation substrates like monomeric or oligomeric carbohydrates or vegetable oils to riboflavin are the focus of the present review. The current developmental status of the riboflavin production strains derived from metabolic pathway engineering... 

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