Organic acids production by lactic acid fermentation of vegetables (celeriac and capsicum)

✍ Scribed by Karovičová, J. ;Drdák, M. ;Šimko, P. ;Čanigová, M.

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 150 KB
• Volume: 36
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19920360612

✦ Synopsis

Abstract

The controlled fermentation should satisfy the sensuous requirements of the consumer, but also enriches the products with substances which are unavoidable for man. Therefore at lactic acid fermentation it is necessary to watch products content especially of lactic, acetic, as well as other organic acids, essential and total amino acids, vitamins from B‐group. The formed lactic acid offers an agreeably sour taste to products, improves the durability, shortens the time necessary for thermal treatment and contributes to colouring stability of the products [1, 2]. The vegetables are valuable also regarding their fibrous material content, but can contain large amounts of nitrates and so are source of nitrates in human nutrition. Importance of fermented vegetables beverages shows also the fact, that at fermentation content of nitrates decreases approximately by about 10% in comparison with initial amount [3].

In this paper there is presented the production of organic acids at lactic acid fermentation of celeriac and capsicum, in some samples also with addition of phytoncide substance.