Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation

Preservation of vegetables, viz., bitter gourd, carrot, capsicum, cucumber, French bean and gherkin by lactic acid fermentation was attempted. Properly prepared vegetables, packed in brine containing 2.5% equilibrated salt with additives, were allowed to undergo fermentation by their natural flora a...

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Autor principal:	E R Suresh
Formato:	article
Lenguaje:	EN
Publicado:	Society for Promotion of Horticulture - Indian Institute of Horticultural Research 2008
Materias:	vegetables lactic acid fermentation natural flora lactobacillus plantarum Plant culture SB1-1110
Acceso en línea:	https://doaj.org/article/1cbbc9154d3f4e8faccbc0bd0cbed462
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spelling	oai:doaj.org-article:1cbbc9154d3f4e8faccbc0bd0cbed4622021-12-02T10:01:30ZDevelopment of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation0973-354X2582-4899https://doaj.org/article/1cbbc9154d3f4e8faccbc0bd0cbed4622008-12-01T00:00:00Zhttps://jhs.iihr.res.in/index.php/jhs/article/view/579https://doaj.org/toc/0973-354Xhttps://doaj.org/toc/2582-4899Preservation of vegetables, viz., bitter gourd, carrot, capsicum, cucumber, French bean and gherkin by lactic acid fermentation was attempted. Properly prepared vegetables, packed in brine containing 2.5% equilibrated salt with additives, were allowed to undergo fermentation by their natural flora and this was compared with pure culture fermentation by Lactobacillus plantarum. Fermented vegetables had 0.5 to 1.31% lactic acid, with pH values ranging from 2.97 to 4.02, at the end of 4 weeks of fermentation at 20 ± 2°C. In general, fermentation by L. plantarum resulted in a slightly faster rate of acid production compared to that by natural flora. Mustard powder at 1% concentration was found to be useful as alternate preservative in vegetable fermentation. Fermented vegetables had acceptable quality in terms of colour, texture, flavour, taste and were microbiologically stable for six months of storage at room temperature (25 ± 8°C).E R SureshSociety for Promotion of Horticulture - Indian Institute of Horticultural Researcharticlevegetableslactic acid fermentationnatural floralactobacillus plantarumPlant cultureSB1-1110ENJournal of Horticultural Sciences, Vol 3, Iss 2, Pp 150-155 (2008)
institution	DOAJ
collection	DOAJ
language	EN
topic	vegetables lactic acid fermentation natural flora lactobacillus plantarum Plant culture SB1-1110
spellingShingle	vegetables lactic acid fermentation natural flora lactobacillus plantarum Plant culture SB1-1110 E R Suresh Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation
description	Preservation of vegetables, viz., bitter gourd, carrot, capsicum, cucumber, French bean and gherkin by lactic acid fermentation was attempted. Properly prepared vegetables, packed in brine containing 2.5% equilibrated salt with additives, were allowed to undergo fermentation by their natural flora and this was compared with pure culture fermentation by Lactobacillus plantarum. Fermented vegetables had 0.5 to 1.31% lactic acid, with pH values ranging from 2.97 to 4.02, at the end of 4 weeks of fermentation at 20 ± 2°C. In general, fermentation by L. plantarum resulted in a slightly faster rate of acid production compared to that by natural flora. Mustard powder at 1% concentration was found to be useful as alternate preservative in vegetable fermentation. Fermented vegetables had acceptable quality in terms of colour, texture, flavour, taste and were microbiologically stable for six months of storage at room temperature (25 ± 8°C).
format	article
author	E R Suresh
author_facet	E R Suresh
author_sort	E R Suresh
title	Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation
title_short	Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation
title_full	Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation
title_fullStr	Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation
title_full_unstemmed	Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation
title_sort	development of shelf-stable brined vegetables by lactic acid fermentation
publisher	Society for Promotion of Horticulture - Indian Institute of Horticultural Research
publishDate	2008
url	https://doaj.org/article/1cbbc9154d3f4e8faccbc0bd0cbed462
work_keys_str_mv	AT ersuresh developmentofshelfstablebrinedvegetablesbylacticacidfermentation
_version_	1718397749927346176

Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation

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