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Vegetable Fermentations

  • Hikmate Abriouel
  • Nabil Ben Omar
  • Rubén Pérez Pulido
  • Rosario Lucas López
  • Elena Ortega
  • Magdalena Martínez Cañamero
  • Antonio Gálvez
Part of the Food Microbiology and Food Safety book series (FMFS)

Many different vegetable fermentation processes are currently carried out on an industrial scale, most of which still rely on selection of the autochthonous microbiota of the raw materials and fermentation plant. The implication of lactic acid bacteria in such processes has been deciphered by classical microbiological techniques in most cases. The application of DNA-based culture-dependent and culture-independent analyses may provide new insights into the microbial successions that take place during the fermentation as well as the microbial diversity. These data can be linked to other issues such as flavor development or regional differences in fermented foods. DNA-based methods can also help to evaluate the fitness of starter cultures used for vegetable fermentations. In this chapter, advances in the understanding of several vegetable fermentations (including caper berries, “Almagro” eggplants, sauerkraut and table olives) by use of molecular techniques are discussed.

Keywords

Lactic Acid Bacterium Starter Culture Restriction Fragment Length Polymorphis Table Olive Fermented Vegetable 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Hikmate Abriouel
    • 1
  • Nabil Ben Omar
    • 1
  • Rubén Pérez Pulido
    • 1
  • Rosario Lucas López
    • 1
  • Elena Ortega
    • 1
  • Magdalena Martínez Cañamero
    • 1
  • Antonio Gálvez
    • 1
  1. 1.Dpto. Ciencias de la Salud, Area de MicrobiologíaUniversity of JaenCampus Las LagunillasSpain

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