Fermentation as way of preserving foods has a very long tradition. It has been used since ancient times also to keep vegetables from spoilage. Nowadays, cabbage, cucumbers, cauliflower, carrots, green tomatoes, and paprika are the most popular fermented vegetables.
Also the modern food industry applies fermentation in the production processes. The most stable method is fermentation induced by the Lactic acid bacteria (LAB). There are many different microorganisms able to grow on raw vegetables, but the spontaneous fermentation cannot be controlled thus the quality of vegetables fermented by endogenous flora is:
- unpredictable,
- variable from high to spoiled (bad color, taste, aroma) or even unsafe (contaminated with pathogenic bacteria).
Producers see more and more advantages of starter cultures. Their safety has been verified and their ability to produce tasty fermented vegetables has been proven. The starter cultures are the key to safe production of natural and delicious products. When using food cultures, the process will be:
* more robust (some variability of the raw material quality is accepted),
*more controlled (repeatability in acidification speed) and
* more predictable (final result offers a desired sensory experience of every batch).
A better understanding of bacterial physiology and the mechanisms involved in the fermentation process of raw vegetables allows for proper selection of food cultures.
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Source: www.improvingfood.com
