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The microbiology of vegetable fermentations

  • Chapter
Microbiology of Fermented Foods

Abstract

The origin of the preservation of vegetables by fermentation is lost in antiquity. Worldwide, most vegetables are still fermented on a small scale, either in the home, or by entrepreneurs. The current exceptions to this are sauerkraut, cucumbers, and olives. These are of significant commercial importance and will be the focus of this chapter. There is increasing interest in a wide variety of other fermented vegetables and fermented vegetable juices, especially in the European market (Table 2.1); however, most of these are currently produced commercially on a small scale (Buchenhüskes et al.,1990). Korean kimchi, traditionally prepared in the home, has also been recently adapted to commercial production (Cheigh & Park, 1994; Fleming et al., 1995a).

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  1. Linda J. Harris
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  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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Harris, L.J. (1998). The microbiology of vegetable fermentations. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_2

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