Abstract and Keywords
This article focuses on vegetable fermentations. It begins with a number of propositions; for example, two of the most commercially important raw materials, olives and cucumbers (dill pickle) as well as some of the minor ones (such as tomatoes), are fruits rather than vegetables; cassava (Manihot esculenta) is a vegetable, indeed a tuber, and its treatment to convert an initially toxic into a relatively safe foodstuff is essentially a lactic fermentation. The article proceeds by discussing factors that affect microbial growth in food fermentations, including salt, water activity, essential oils, and onions and garlic. It also describes brassica-based products such as sauerkraut, kimchi, and other leaf-based products as well as fermented vegetables, Indian pickles, olives, cucumbers and dill pickle, cassava (manioc), and fermented vegetable juices. Finally, it considers recent developments relating to brassica fermentations, vegetable-based fermentations, olives, cucumbers, cassava, fermented vegetable juices, and miscellaneous matters.
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