Fermentedvegetables 160109132816

FERMENTED
VEGETABLES
PRATHAMESH KUDALKAR
13FET1011
FERMENTED VEGETABLES
 Vegetable fermentation originated in the early years of human civilization
and, even now, is widely used by many cultures.
 Almost all vegetables can be fermented through natural processes
because they harbor many types of lactic acid bacteria.
 Worldwide, most of the vegetable fermentation is done domestically.
 The fermentation process for vegetables can result in nutritious foods that
may be stored for extended periods, 1 year or more, without refrigeration.
 Examples of some fermented products and vegetables used currently for
fermentation are sauerkraut and kimchi,(from cabbage), olives,
cucumbers, carrots, celery, beans, peas, corn, okra, tomatoes,
cauliflower, peppers, onions, citron, beets, turnips, radishes, chard,
Brussels sprouts, and their blends.
SAUERKRAUT
 Country: Germany
 Major Ingredients: Cabbage, Salt
 Usage: Salad, Side Dish
 Product Description: Fermented
shredded cabbage. The product has a
sour taste with a clean acid flavor.
 Microorganisms: L. mesenteroides,
Lactobacillus brevis, Pediococcus
cerevisiae and Lb. plantarum,
 Starter Culture: Natural Microflora,
commercial starter cultures are
available. Sometimes backslopping.
SAUERKRAUT
Deleaf, Core Shreds Salt

Fresh Cabbage
and Trim (2-5mm Thick) (2-3% w/w)
Ferment
Fill in
Packagaging Pasteurize 18C-20C
Wooden Vats
35-40 Days
SAUERKRAUT
SAUERKRAUT
SAUERKRAUT
 Salting
 The level of salting is critical to obtaining a satisfactory product, it must be
within the range 2–3% w/w and is normally about 2.25%.
 Too little salt (<2%) and the product softens unacceptably, too much salt
(>3%) and the correct microbial sequence is not obtained.
 The salt serves a number of purposes:
 (i) it extracts moisture from the shredded cabbage by osmosis to form the
brine in which the fermentation will take place;
 (ii) it helps to inhibit some of the natural microflora of the cabbage such as
pseudomonads which would otherwise cause spoilage and helps to select for
the lactic acid bacteria;
 (iii) it helps maintain the crisp texture of the cabbage by withdrawing water
and inhibiting endogenous pectolytic enzymes which cause the product to
soften;
 (iv) finally, salt contributes to the flavour of the product.
SAUERKRAUT
 Fermentation
 The starter for sauerkraut production is usually the normal mixed flora of
cabbage.
 The raw material has a large number of undesirable organisms and a small
population of lactic acid bacteria (<1%)
 Among the lactic acid bacteria, most are Lactococcus spp. and
Leuconostoc spp., and a small fraction is Lactobacillus spp. and
Pediococcus spp.
 During fermentation, sequential growth of these lactic acid bacteria
occurs.
 The presence of 2.25% salt, large amounts of fermentable sugars (sucrose,
hexoses, pentoses), an absence of oxygen, and a low fermentation
temperature facilitate Leuconostoc spp., primarily Leu. mesenteroides, to
grow rapidly
SAUERKRAUT
 Fermentation
 When the acidity has reached approximately 1% (as lactic acid),
growth of Leu. mesenteroides slows down.
 Then Lab. brevis starts growing rapidly until acid production reaches
approximately 1.5%.
 Then Ped. pentosaceus takes over and increases the acidity to
approximately 1.8%.
 Finally, Lab. plantarum starts growing and brings the acid level to
approximately 2%.
SAUERKRAUT
 Biochemistry
 Leuconostoc spp. metabolize sucrose, hexoses, and some pentoses in
the raw material to lactate, acetate, ethanol, CO2, and diacetyl.
 Lab. brevis (obligatory heterofermentative, such as Leuconostoc spp.)
ferments sucrose, hexoses, and pentoses to products similar to those by
Leuconostoc spp.
 Ped. pentosaceus metabolizes hexoses to form mainly lactic acid and
some pentoses to lactic acid, acetate, and ethanol.
 Lab. plantarum also produces products from sucrose, hexoses, and
pentoses similar to those by Ped. pentosaceus.
 The characteristic flavor of sauerkraut is the result of the combined
effects of lactate, acetate, ethanol, CO2, and diacetyl in proper
amounts.
KIMCHI
 Region: Korea
 Major Ingredients: Chinese
Cabbage, Asian Radish, Red Pepper,
Ginger, Garlic, Salt
 Product Description: Fermented
shredded cabbage. The product has a
sour taste with a clean acid flavor.
 Microorganisms: L. mesenteroides,
Lactobacillus brevis, Pediococcus
cerevisiae and Lb. plantarum,
 Starter Culture: Natural Microflora,
commercial starter cultures are
available.
KIMCHI
Soaking in 5- Addition of
Washing and
Fresh Cabbage 10% Brine Spices and other
Draining
Solution Ingredients
Fermentation in
Packaging & Refrigeration ‘Kimchi
Storage 1-2C Refrigerators’ at
18C, 3-4 days
KIMCHI
KIMCHI
 Biochemistry and fermentation aspects of Kimchi are similar to
sauerkraut.
 The best taste is claimed after 3 days at 20C when the acidity is
0.6% and the pH around 4.2.
 Leuconostoc mesenteroides is the principal organism responsible
for the fermentation
 Dominance of Lactobacillus plantarum is regarded as a defect
which results in an excessively sour product.
DIFFERENCE BETWEEN KIMCHI AND
SAUERKRAUT
Sauerkraut Parameter Kimchi
2% Acid content 0.6%
2-3% Salt Content 3-3.5%
Min 7 days Fermentation 3-4 days

Time
Only Cabbage and Ingredients Contains added
Salt ingredients for flavor
Finely Shredded Cabbage Large Chunks

OLIVES
 Region: Mediterranean
 Major Ingredients: Olives,
Brine
 Microorganisms:
L.mesenteroides,
Lactobacillus brevis,
Pediococcus cerevisiae and
Lb. plantarum,
 Starter Culture: Natural
Microflora, commercial starter
cultures are available.
OLIVES
Lye Treatment-10hr
Unripe fruits are
treated with 1.6-2% lye Washing and Soaking
Unripe Olives
solution to hydrolyze 10hrs
the glucoside
oleuropein
Final Product Fermentation

pH of 3.8-4.0 following Oak Barrels, 8% Salt,
up to a 1% lactic acid Inoculation with L.
production. plantarum, 6-8 months
OLIVES
OLIVES
 Fermentation
 The initial pH of the fermentation can be above 7 depending on
how much washing was done after the NaOH treatment.
 As a consequence, the initial microflora during fermentation can
include a variety of gram-positive bacilli (Bacillus species) and
gram-negative enteric bacteria (Enterobacter, Citrobacter,
Klebsiella, and Escherichia).
 As organic acids accumulate and the pH decreases below 6, the
LAB, principally Lb. plantarum, dominate the fermentation to the
exclusion of the other gram-positive and gram-negative microbes.
 Yeast species may also be present (Candida, Pichia,
Saccharomyces, and others) and contribute desirable flavor
characteristics to the brined olives.
PICKLES
 Region: North America,
Germany
 Major Ingredients: Cucumber,
Spices, Dill etc
 Microorganisms: Lactobacillus
brevis, Pediococcus cerevisiae
and Lb. plantarum,
 Starter Culture: Natural
Microflora, commercial starter
cultures are available.
Sometimes backslopping.
PICKLES
Fermentation
Washed,
Fresh Cucumber chopped or Wooden Barrels,
sliced 23-24C, 8-10%
Salt
Periodic
Pasteurization Packaging
Degassing
PICKLES
THANK YOU!

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FERMENTED

Deleaf, Core Shreds Salt

2% Acid content 0.6%

2-3% Salt Content 3-3.5%

Min 7 days Fermentation 3-4 days

Finely Shredded Cabbage Large Chunks

Final Product Fermentation

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