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Research Project: Improved Processes for the Preservation and Utilization of Vegetables, Including Cucumber, Sweetpotato, Cabbage, and Peppers to Produce Safe, High Quality Products with Reduced Energy Use and Waste

Location: Food Science Research

Title: Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage

Author
item MEDINA PRADAS, EDUARDO - Instituto De La Grasa
item Perez Diaz, Ilenys
item GARRIDO-FERNANDEZ, ANTONIO - Instituto De La Grasa
item ARROYO-LOPEZ, FRANCISCO - Instituto De La Grasa

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 7/1/2016
Publication Date: 11/17/2016
Citation: Medina Pradas, E., Perez Diaz, I.M., Garrido-Fernandez, A., Arroyo-Lopez, F.N. 2016. Review of vegetable fermentations with particular emphasis on processing modifications, microbial ecology, and spoilage. In: Bevilacqua, A., Rosaria Corbo, M., Sinigaglia, M., editors. The Microbiological Quality of Food. Cambridge, MA: Woodhead Publishing. p. 211-236.

Interpretive Summary: The worldwide consumption of fermented vegetables represents a significant portion of the human diet. The offerings of fermented foods are fully aligned with current consumer trends for natural, healthy and environmentally compatible to achieve preservation. The basic principles associated with the production of safe and high quality fermented vegetables are discussed, along with the role of the microbes involved, and the utilization of starter cultures. Emphasis is given to processing modifications, spoilage and microbial ecology.

Technical Abstract: The consumption of vegetables is widespread in the world and represents a major component of the human diet. Microorganisms (mainly lactic acid bacteria, yeasts, Enterobacteriaceae, Propionibacterium and Clostridium species) play a significant role in vegetable fermentations, affecting the quality and safety of the final products. This chapter deals with the main type of vegetable fermentations (cucumbers, sauerkraut, table olives, kimchi, and capers), the microbial ecology present during processing and the alterations and evidence of spoilage (gas pocket, softening, butyric and putrid fermentation, or unstable packages) which can affect final products. Control measurements to reduce the possibility of alterations are also discussed.