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A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations
Author(s) -
BREIDT F.
Publication year - 2004
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.1365-2621.2004.tb17874.x
Subject(s) - starter , leuconostoc mesenteroides , fermentation , microbiology and biotechnology , food science , fermentation in food processing , leuconostoc , biology , bacteria , lactobacillus , lactic acid , genetics
Most vegetable fermentations are carried out without the use of starter cultures, using a technology that has remained virtually unchanged for centuries. As the scale of industrial vegetable fermentations increases worldwide, the disposal of salt (chloride) waste, which is generated during processing of these products, has become a major problem. The development of new technology to reduce the amount of salt used in vegetable fermentations may require a greater understanding of the microbial ecology of these fermentations, and may also require the use of starter cultures.