Fermenting vegetables is a historical way of preserving perishable vegetables for later consumption.
Commercially this preservation method is used for producing, for example, pickled cucumber and carrots, olives and sauerkraut using pure and proven lactic acid bacterial cultures to produce both the acid levels and flavours of choice.
Basically it is a dry salting or brine salting process involving fermentation.
With vegetables, a variety of salt resistant bacteria and spoilage bacteria are present, and therefore, it is advantageous to control the indigenous flora by controlling the acidification process using added lactic acid bacteria of choice.
When producing fermented products, and the processes Involved, it is desirable to control the indigenous (native or existing) bacteria on the
vegetables. To achieve this, it is possible to apply starter cultures which will ensure consistency between batches but also speeding up the fermentation process, as a higher level of beneficial bacteria will be present at the outset. Consequently, the starter culture is applied to induce a reliable and rapid fermentation.
Lyoflora V 3 consisting of Lactobacillus plantarum which enhances the processing of fermented vegetable products by suppressing and controlling the indigenous flora. Additionally, Lyoflora V 3 is a protective culture inhibiting some unwanted bacteria due to bacteriocin production.
Contact Ambello Bacteria for technical information that covers bacteriocin production and the action of this against Listeria monocytogenes.