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Chapter 33 : Fermented Vegetables

Authors: Fred Breidt1, Ilenys Pérez-Díaz1, Roger F. McFeeters2, Cherl-Ho Lee3
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Affiliations: 1: U.S. Department of Agriculture, Agricultural Research Service, and Department of Food, Bioprocessing & Nutrition Sciences, NC State University, Raleigh, NC 27603; 2: U.S. Department of Agriculture, Agricultural Research Service, and Department of Food, Bioprocessing & Nutrition Sciences, NC State University, Raleigh, NC 27603 (retired); 3: Graduate School of Biotechnology, Korea University, Seoul, 136-701 Korea
Content Type: Reference
Publication Year: 2013

Category: Food Microbiology; Applied and Industrial Microbiology

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Abstract:

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). Food fermentation is one of the earliest technologies developed by humans. The primary retail fermented vegetable products produced in the United States and Europe are cucumber pickles, olives, and sauerkraut. In Asia, a variety of fermented vegetable products are available, including pickles and fermented cabbage, notably kimchi in South Korea. The fermentation process for vegetables can result in nutritious foods that may be stored for extended periods, one year or more, without refrigeration. Prior to fermentation, fresh fruits and vegetables harbor a variety of microorganisms, including aerobic spoilage microflora such as , , and species, as well as yeasts and molds. Brining vegetables for fermentation results in the production by lactic acid bacteria (LAB) of organic acids and a variety of antimicrobial compounds. With the advent of whole-genome sequencing, it has become apparent that the LAB present in vegetable fermentations have relatively small genomes compared with many other mesophilic organisms. LAB isolated from vegetable fermentations frequently contain plasmids. Plasmid-borne genes encoding proteins involved in bacteriocin production, lactose utilization, and citric acid utilization have been isolated from several species; however, none of these functions appears to be present in the ATCC 8293 plasmid.

Citation: Breidt F, Pérez-Díaz I, McFeeters R, Lee C. 2013. Fermented Vegetables, p 841-855. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch33
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Tables

Fermented Vegetables
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Citation: Breidt F, Pérez-Díaz I, McFeeters R, Lee C. 2013. Fermented Vegetables, p 841-855. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch33
/content/10.1128/9781555818463.chap33.tab33-1
Table 33.1

Examples of acid-fermented vegetables produced in different regions of the world

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Table 33.1

Examples of acid-fermented vegetables produced in different regions of the world

Citation: Breidt F, Pérez-Díaz I, McFeeters R, Lee C. 2013. Fermented Vegetables, p 841-855. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch33
/content/10.1128/9781555818463.chap33.tab33-2
Table 33.2

Distribution of ORFs among Clusters of Orthologous Groups (COG) functional categories

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Table 33.2

Distribution of ORFs among Clusters of Orthologous Groups (COG) functional categories

Citation: Breidt F, Pérez-Díaz I, McFeeters R, Lee C. 2013. Fermented Vegetables, p 841-855. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch33
/content/10.1128/9781555818463.chap33.tab33-3
Table 33.3

Pyruvic acid-dissipating enzymes present in the predominant LAB in fermented vegetables

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Generic image for table
Table 33.3

Pyruvic acid-dissipating enzymes present in the predominant LAB in fermented vegetables

Citation: Breidt F, Pérez-Díaz I, McFeeters R, Lee C. 2013. Fermented Vegetables, p 841-855. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch33

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