Organic acids production by lactic acid fermentation of vegetables (green pea and onion)

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

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 147 KB
• Volume: 36
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19920360514

✦ Synopsis

In the last time thc number of research works dealing with preservation of vegetables increased again [ 11. The interest is directed to the production of lactic acid fermented vegetable juices. By lactic-acid fermentation there are yielded extraordinarily delicious and consistent products owing high nutritivephysiological value. At production, there is applied either spontaneous fermentation, or controlled inoculation using selected and proved microorganisms cultures [2, 31. The producers demand such fermentation cultures which intensify the aroma and enable to reach rapid decrease ofjuices' pH value.

At lactic-acid fermentation the production of lactic acid is regarded as crucial factor for preservation. With regard to accessibility of vegetables and their favourable chemical composition for microorganisms we began fermentation experiments with various kinds of vegetables as carrot, green pea, celeriac, onion, capsicum and cabbage.

In this paper, we publish on fcrmentation of green pea and onion, reporting on production and amount of organic acids in fermented vegetables determined using isotachophoresis.