Vegetable fermentation

RF McFeeters, RL Thompson, HP Renting. Liquid chromatographic analysis of sugars, acids, and ethanol in lactic acid vegetable fermentations. J Assoc Anal Chem 67(4) 710-714, 1984. 

Other food additives may be applied in vegetable fermentations, but will depend on the particular product, while regulatory restrictions may be posed in numerous countries. Ascorbic acid is frequently added to sauerkraut, mainly with the purpose of preventing gray or brownish discolourations of fresh or canned products. In some countries citric acid or sulphur dioxide is permitted for preventing discolourations. 

Some microorganisms associated with fruit and vegetable fermentations may cause the enzymatic formation of BA from free amino acids by the activity of substrate-specific amino acid decarboxylases. BA are small biologically active organic bases and are both physiologically/chemically and pharmacologically of great interest. They interfere in... 

Daeschel, M. A., Heming, H. P. (1984). Selection of lactic bacteria for use in vegetable fermentations. Food Microbiology, 1, 303-313. 

All the substances that are characteristic of animal substances contain azote, which is readily evolved by the action of nitric acid in the cold.. . . When the volatile alkali (ammonia) is formed by distillation, the azote of the animal substances combines with the inflammable gas from the oil, or more probably that which arises from the decomposition of water, while the vital air combines with the carbon to form fixed air. In putrefaction the inflammable gas combines with the azote, as in the case of vegetable fermentation, where this inflammable gas combines with a vegetable oil and sugar to produce spirit of wine, ... 

The Verein Ohem. Werke have extended their original patent (addition dated 11th December, 1905, to Fr. Pat. 328,101, Oct., 1902),. which now covers the use of vegetable ferments in the presence of water and manganese sulphate or other metallic salt. It is further... 

Table 112, Traits considered relevant in starter cultures for vegetable fermentation...

Daeschel M, Fleming H (1984) Selection oflactic acid bacteria for use in vegetable fermentations. Food Microbiol 1 303—313 Daly C, Fitzgerald GF, Davis R (1996) Biotechnology oflactic acid bacteria with special reference to bacteriophage resistance. Antonie Van Leeuwenhoek... 

Wouters, D., Grosu-Tudor, S., Zamfir, M., and De Vuyst, L. (2013) ApplicabiUty of Lactobacillus plantarum IMDO 788 as a starter culture to control vegetable fermentations. J Sci Food Agr 93, 3352-3361. 

Uses Defoamer for fruits, vegetables, fermentation alcohol and systems... 

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