Fermented and Acidified Vegetables

  title={Fermented and Acidified Vegetables},
  author={I. P{\'e}rez-D{\'i}az and F. Breidt and R. Buescher and F. N. Arroyo-L{\'o}pez and R. Jim{\'e}nez-D{\'i}az and A. G. Fern{\'a}ndez and J. B. Gallego and S. S. Yoon},
  • I. Pérez-Díaz, F. Breidt, +5 authors S. S. Yoon
  • Published 2013
  • Chemistry
  • Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization or refrigeration and selected additives, to yield products with an extended shelf life and enhanced safety. Organic acids such as lactic, acetic, sorbic, and benzoic acids, as well as sodium chloride (NaCl) are used as the primary preservatives for most types of products. Lactic acid is produced naturally in fermented vegetables. Acetic acid is typically added in the form of… CONTINUE READING
    37 Citations

    Figures and Tables from this paper

    Microbial Transformations of Organically Fermented Foods
    • 3
    • PDF
    Microbiological Aspects of Table Olives
    • 9
    • PDF
    Culture fermentation of Lactobacillus in traditional pickled gherkins: Microbial development, chemical, biogenic amine and metabolite analysis
    • Y. Alan
    • Chemistry, Medicine
    • Journal of Food Science and Technology
    • 2019
    • 5


    Role of yeasts in table olive production.
    • 203
    Pure culture fermentation of green olives.
    • 35
    • Highly Influential
    • PDF
    Storage Stability of Vegetables Fermented with pH Control
    • 60
    • Highly Influential
    Preservation of acidified cucumbers with a combination of fumaric acid and cinnamaldehyde that target lactic acid bacteria and yeasts.
    • 10
    • PDF
    Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
    • 52
    • PDF
    Pure Culture Fermentation of Brined Cucumbers.
    • 79
    • PDF
    Controlled Fermentation of Spanish‐type Green Olives
    • 55
    Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation.
    • 280
    • PDF