Fermentation

Jackson, Ronald S.

doi:10.1016/b978-0-12-816118-0.00007-6

Cited by 5 publications

(6 citation statements)

References 457 publications

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“…After the fermentation process, the dry matter content decreased, and thus the water content in vegetables increased, regardless of the type of vegetable. This phenomenon is related to the fermentation process in which slices of vegetables are kept in salty water for the fermentation time (for beetroots and carrots from 7-14 days, shorter for red bell peppers) [30,41,42], which causes water to seep into the vegetable [18,43].…”

Section: Physical Propertiesmentioning

confidence: 99%

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Sustainable Production and Characteristics of Dried Fermented Vegetables

et al. 2022

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The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top of this, surpluses unused in the vegetable harvest can become a potential source of “green waste”. The use of fermentation and freeze-drying can result in a valuable, sustainable product that can solve the problems of spoiled vegetables and the need for refrigerated storage. Therefore, this study aimed to obtain sustainable dried fermented vegetables and to compare their selected physical and structural properties. Beetroot, carrot, and red pepper were selected for this purpose. These vegetables were subjected to a spontaneous lactic fermentation process. After the process, the vegetables were freeze-dried, and their structure and selected properties (color, dry weight, and the number of lactic acid bacteria) were determined. Fermented vegetables were found to differ from their raw sources in structure and color, the main discrepancies being shown by the b* factor (yellow-blue). Root vegetables had smaller pores of structure in the freeze-dried samples than red peppers. The freeze-drying process did not affect the number of bacteria. It can be concluded that both the fermentation and the freeze-drying processes affected the structure of the selected vegetables. All tested vegetables can be fermented and freeze-dried without major changes in color and microbiological properties and can be used as a potential source of lactic acid bacteria and health-promoting pigments, e.g., in the form of chips. In addition, their shelf life is extended.

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Section: Physical Propertiesmentioning

confidence: 99%

“…However, to provide them with additional functional properties, a popular method in central and eastern Europe can be used, which is the pickling process involving lactic acid bacteria. The increase in popularity of this type of product may be related to the trend toward lactose-free probiotic foods [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Sustainable Production and Characteristics of Dried Fermented Vegetables

et al. 2022

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“…paracasei, Lacticaseibacillus rhamnosus, L. plantarum) are most commonly used. Lactic acid bacteria (LAB) are the key organisms in LA fermentation, while they produce lactic acid, the main product of carbohydrate fermentation [3,4].…”

Section: Introductionmentioning

confidence: 99%

“…Thanks to LAB, it is possible to inhibit the growth of pathogenic microorganisms in food production or extend their shelf life [6,7]. Lactic fermentation bacteria is a group that has been distinguished for sugar fermentation under microaerophilic and anaerobic conditions with lactic acid [4,8]. The metabolism of sugars is a common characteristic linking these microorganisms, as well as the fact that they are Gram positive and catalase negative, do not spore and tolerate low pH.…”

Section: Introductionmentioning

confidence: 99%

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

et al. 2023

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Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermented with bacterial strains Lactiplantibacillus plantarum or Levilactobacillus brevis. Density, extract, dry matter content, pH, total acidity, pigments (betalain or carotenoids), color and LAB count were measured. The results showed that the LAB strains used were capable of fermenting the analyzed juices. It was proven that Lactiplantibacillus plantarum was the better strain for fermentation of vegetable juice. This might have been influenced by the fermentation temperature and the duration time. The highest number of lactic acid bacteria was observed for carrot juice fermented with L. brevis on the 4th day (9.41 log CFU/mL), while for L. plantarum the highest numbers were observed on the 5th–6th day (8.9–9.1 log CFU/mL). For beetroot and its mixture with carrot juices, higher results were observed on the 5th day for L. plantarum (9.0 and 8.3 log CFU/mL, respectively). In most variants of this process, fermentation can be completed after 4–5 days. During the fermentation of carrot and mixed juice slow degradation of carotenoids was observed, while in mixed juice an increase of red pigment (betanin) was observed. In beetroot juices huge degradation was observed for fermentation with L. brevis, while the second bacteria kept the same level of red pigment almost until the last day, while yellow decreased from the 3rd day. It can be concluded that the mixed juice was most stable according to the bacteria count and the pigment content. In our opinion, L. plantarum was better for the fermentation of juices than L. brevis. However, in future tests the time of fermentation can be shortened to 5 days and other LAB strains can be tested.

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“…Lactic fermentation is the enzymatic decomposition of organic substances into simple compounds under anaerobic conditions. This process is carried out by various types of lactic acid bacteria, converting monosaccharides and disaccharides into lactic acid and other compounds with the use of enzymes [ 2 ]. There are two types of lactic acid fermentation: spontaneous (fermentation using indigenous microflora) and controlled (fermentation with selected strains of lactic acid bacteria (LAB)) [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

et al. 2022

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Red, yellow, and green peppers are vegetables rich in natural pigments. However, they belong to seasonal vegetables and need to be treated to prolong their shelf life. One new approach to processing vegetables is to pickle them using lactic acid bacteria. The use of such a process creates a new product with high health value, thanks to the active ingredients and lactic acid bacteria. Therefore, this study aimed to evaluate the effect of the applied strain of lactic acid bacteria (LAB) on the chemical properties, including the content of active compounds (pigments) and the physical properties of the peppers. Levilactobacillus brevis, Limosilactobacillus fermentum, and Lactoplantibacillus plantarum were used for fermentation and spontaneous fermentation. The pigments, polyphenols content, and antioxidant properties were determined in the pickled peppers, as well as sugar content, color, dry matter, texture properties, and the count of lactic acid bacteria. In all samples, similar growth of LAB was observed. Significant degradation of chlorophylls into pheophytins was observed after the fermentation process. No significant differences were observed in the parameters tested, depending on the addition of dedicated LAB strains. After the fermentation process, the vitamin C and total polyphenols content is what influenced the antioxidant activity of the samples. It can be stated that the fermentation process changed the red bell pepper samples in the smallest way and the green ones in the highest way.

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Fermentation

Cited by 5 publications

References 457 publications

Sustainable Production and Characteristics of Dried Fermented Vegetables

Sustainable Production and Characteristics of Dried Fermented Vegetables

Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation

The Influence of Lactic Acid Fermentation on Selected Properties of Pickled Red, Yellow, and Green Bell Peppers

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