Vegetable Fermentation and Pickling
Résumé
This chapter reviews various aspects related to fermentation and pickling of vegetables. Fermentation can be accomplished using one of three processes: spontaneous fermentation, back-slopping, or inoculation with the use of selected starter cultures. A variety of groups of microorganisms (Lactobacilli, Leuconostoc, Pediococci) are frequently used in fermented foods. Lactic acid bacteria and yeasts have been reported to be dominant in the fermentation of vegetables. Acidified vegetables are nonfermented products produced by the addition of an acid, commonly acetic acid, as an acidulant. At concentrations of 3.6% or above, acetic acidacidified foods can be preserved without the addition of any other antimicrobial agents or the use of heat treatments. Innovations in food biotechnology play an important role in improving both the nutritional features and, possibly, enhancing the sensory quality. Smoothies are an example of this trend to increase the consumption of vegetables and fruits, as an alternative and/or a complement to fresh products.