Propionibacteria in fermented vegetables

Fermented Vegetables Historical PersPective

Historical PersPective The wide variety of fermented foods can be classified by the products of the fermentation, such as alcohol (beer, wine); organic acids, including lactic acid and acetic acid (vegetables, dairy); carbon dioxide (bread); and amino acids or peptides from protein (fish fermentations and others) (35, 56, 96, 97). Food fermentation is one of the earliest technologies developed ...

Pustule formation by Lactobacilli on fermented vegetables.

Purification and Characterization of Bacteriocin from Fermented Vegetables

Bacillus sp., Leuconostoc mesenteroides, Vagococcus sp., and Pediococcus sp. were isolated from fermented vegetables. All the four isolates produced bacteriocin and they have showed antibacterial activity against E. coli, B. subtilis and K. pneumoniae. Bacteriocin was stable at various temperature and pH. But it was sensitive to enzymes such as α amylase, lipase and pepsin and also affected by ...

Thermal processing determination time for fermented and acidified indigenes Iranian vegetables

Vegetables may be preserved by fermentation, direct acidification, or a combination of these, along with pasteurization, to yield products with an extended shelf life and enhanced safety.  Effect of lowering the pH, either by adding acid or lactic fermentation, on thermal process requirements for canned vegetables was investigated. Malic acid was preferred for acidification of canned vegetables...

Antifungal Properties of Dairy Propionibacteria

Today global agriculture is facing major challenges. The world’s population is growing rapidly and we need to meet the increasing need for food with new strategies, including environmentally sustainable practices. Production must be enhanced with optimised resource utilisation and improved storage and distribution techniques. In addition, consumer demands for a reduction in artificial preservat...