Method for fermenting vegetables

Details Method for fermenting vegetables Method for fermenting vegetables

1981-05-29

1982-08-03

Shapiro, Lionel M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

A23B 710, A23L 1218

Patent

active

043427863

ABSTRACT:
A method is described for producing fermented vegetables by generating lactic acid in an acidic brine solution using selected cultures of Pediococcus pentosaceus which have rapid low temperature fermentation characteristics. The preferred Pediococcus pentosaceus is NRRL-B-11,465 which effectively and rapidly removed brine carbohydrate thus lowering the pH at unusually low brine temperatures less than about 25.degree. C. (77.degree. F.) and at high salinity. A stimulatory food grade, metal salt, preferably a manganese salt, is provided in the acidic brine solution with the Pediococcus pentosaceus to accelerate growth and reduce the fermentation time. The method is particularly adapted to the controlled fermentation of cucumbers in making pickles.

REFERENCES:
patent: 2945766 (1960-07-01), Chaiet
patent: 3932674 (1976-01-01), Etchells et al.
patent: 4238513 (1980-12-01), Satz

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