Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage
Relevance Fermentation of vegetables is usually carried out in the traditional way (spontaneous fermentation using native microflora), but the quality of the finished product is difficult to predict. Very often, due to the low initial amount of lactic acid bacteria or their low activity, the result...
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| Format: | Article |
| Language: | English |
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Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"
2019-09-01
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| Series: | Овощи России |
| Subjects: | |
| Online Access: | https://www.vegetables.su/jour/article/view/861 |
| _version_ | 1797238180820287488 |
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| author | Nataliya E. Posokina Anna I. Zakharova |
| author_facet | Nataliya E. Posokina Anna I. Zakharova |
| author_sort | Nataliya E. Posokina |
| collection | DOAJ |
| description | Relevance Fermentation of vegetables is usually carried out in the traditional way (spontaneous fermentation using native microflora), but the quality of the finished product is difficult to predict. Very often, due to the low initial amount of lactic acid bacteria or their low activity, the result of the process remains unpredictable, which can lead to the loss of a significant amount of product. In the fermentation of vegetables involved several types of facultatively anaerobic lactic acid bacteria. In order to control the fermentation process and make it directed, it is necessary to study which lactic acid bacteria are involved in the fermentation process, the period in which their growth and death, and how it affects the organoleptic properties of the finished product, as well as to study the activity of lactic acid microorganisms in the fermentation process. When fermentation of vegetables are not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteria. Fermentation has an important effect on the quality and taste, so it is very important to study the fermentation process, microbial diversity and changes in nutrients and chemical elements in the fermentation process. Reducing the rate or preventing microbial spoilage of food is based on four main principles: minimization of product contamination by microorganisms; suppression of growth and reproduction of microorganisms-contaminants; destruction of microorganisms-contaminants; removal of microorganisms-contaminants. Fermentation is based on a combination of the first three principles and is achieved by creating conditions for the growth of specific microorganisms that can give food the desired taste, aroma, texture and appearance. Results This review is devoted to the scientific aspects of vegetable fermentation, including crops that contribute to the creation of optimal conditions for the development of the main pool of lactic acid microorganisms, the production of finished products of high quality and the prevention of microbial spoilage. It is shown that at the first stage of fermentation lactobacilli of the genus L. mesenteroides play a determining role. It is their "work" to create optimal conditions for the development of the target lactic microflora depends on the quality of the finished product. This fact should be taken into account when creating industrial bacterial starter cultures – "starter cultures" for the directed process of fermentation of vegetables. |
| first_indexed | 2024-03-07T19:53:09Z |
| format | Article |
| id | doaj.art-5e6ca39eb6db496abf251712643d0801 |
| institution | Directory Open Access Journal |
| issn | 2072-9146 2618-7132 |
| language | English |
| last_indexed | 2024-04-24T17:31:33Z |
| publishDate | 2019-09-01 |
| publisher | Federal State Budgetary Scientific Institution "Federal Scientific Vegetable Center" |
| record_format | Article |
| series | Овощи России |
| spelling | doaj.art-5e6ca39eb6db496abf251712643d08012024-03-28T06:09:00ZengFederal State Budgetary Scientific Institution "Federal Scientific Vegetable Center"Овощи России2072-91462618-71322019-09-0104808410.18619/2072-9146-2019-4-80-84626Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbageNataliya E. Posokina0Anna I. Zakharova1Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Russian Research Institute of Canning Technology – Branch of V.M. Gorbatov Federal Research Center for Food Systems of RAS (VNIITeK – Branch of Gorbatov Research Center for Food Systems)Relevance Fermentation of vegetables is usually carried out in the traditional way (spontaneous fermentation using native microflora), but the quality of the finished product is difficult to predict. Very often, due to the low initial amount of lactic acid bacteria or their low activity, the result of the process remains unpredictable, which can lead to the loss of a significant amount of product. In the fermentation of vegetables involved several types of facultatively anaerobic lactic acid bacteria. In order to control the fermentation process and make it directed, it is necessary to study which lactic acid bacteria are involved in the fermentation process, the period in which their growth and death, and how it affects the organoleptic properties of the finished product, as well as to study the activity of lactic acid microorganisms in the fermentation process. When fermentation of vegetables are not only the original nutrients such as vitamin C, amino acids, dietary fibers, etc., but also develop functional microorganisms such as lactic acid bacteria. Fermentation has an important effect on the quality and taste, so it is very important to study the fermentation process, microbial diversity and changes in nutrients and chemical elements in the fermentation process. Reducing the rate or preventing microbial spoilage of food is based on four main principles: minimization of product contamination by microorganisms; suppression of growth and reproduction of microorganisms-contaminants; destruction of microorganisms-contaminants; removal of microorganisms-contaminants. Fermentation is based on a combination of the first three principles and is achieved by creating conditions for the growth of specific microorganisms that can give food the desired taste, aroma, texture and appearance. Results This review is devoted to the scientific aspects of vegetable fermentation, including crops that contribute to the creation of optimal conditions for the development of the main pool of lactic acid microorganisms, the production of finished products of high quality and the prevention of microbial spoilage. It is shown that at the first stage of fermentation lactobacilli of the genus L. mesenteroides play a determining role. It is their "work" to create optimal conditions for the development of the target lactic microflora depends on the quality of the finished product. This fact should be taken into account when creating industrial bacterial starter cultures – "starter cultures" for the directed process of fermentation of vegetables.https://www.vegetables.su/jour/article/view/861reviewvegetable fermentation processlactic acid microorganismssafety and quality of finished products |
| spellingShingle | Nataliya E. Posokina Anna I. Zakharova Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage Овощи России review vegetable fermentation process lactic acid microorganisms safety and quality of finished products |
| title | Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage |
| title_full | Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage |
| title_fullStr | Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage |
| title_full_unstemmed | Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage |
| title_short | Lactic acid bacteria, creating the optimal starting conditions for fermentation of cabbage |
| title_sort | lactic acid bacteria creating the optimal starting conditions for fermentation of cabbage |
| topic | review vegetable fermentation process lactic acid microorganisms safety and quality of finished products |
| url | https://www.vegetables.su/jour/article/view/861 |
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