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Storage Stability of Vegetables Fermented with pH Control
Author(s) -
FLEMING H. P.,
McFEETERS R. F.,
THOMPSON R. L.,
SANDERS D. C.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb14944.x
Subject(s) - fermentation , food science , lactobacillus plantarum , chemistry , sucrose , lactic acid , bacteria , biology , genetics
Vegetables fermented by Lactobacillus plantarum with pH control were microbiologically stable during 12‐months' storage in hermetically sealed jars at ca. 24°C provided all fermentable sugars were removed during fermentation, and the products were stored at pH 3.8 or below. Fermented green beans, cucumbers, red and gieen bell peppers, and green tomatoes were thus rendered microbiologically stable. Fermented red beets and carrots, which contained residual sucrose, underwent secondary fermentation. Calculated carbon recoveries of the fermented vegetables ranged from 74–146%.