Fermented Vegetables - overview .pptx

1. Fermented Vegetables

2. Sauerkraut

3. "sour herb" or "sour cabbage finely shredded cabbage +2-3% NaCl fermented by various lactic acid bacteria, including Leuconostoc , Lactobacillus , and Pediococcus . long shelf-life and a distinctive sour flavor, both of which result from the lactic acid fermentation Sauerkraut

4. Sauerkraut Production

5. Harvest cabbage is harvested manually cleaned carefully, loaded onto carts rough product is then supplied to the producers of Sauerkraut Sauerkraut Production

6. reception and unloading cabbage is thoroughly checked external visual checks and internal values are also carefully inspected, Sauerkraut Production

7. Cutting Stored -1 day- well ventillated room -wilting- uniform product core has to be drilled out loose leaves are removed finely slicing Sauerkraut Production

8. Sauerkraut Production- Cutting

9. Lactic acid bacteria are the primary group of organisms involved in sauerkraut fermentation Shredded cabbage is placed in a jar and salt is added to a final concentration of 2-3% Covered with salt- put weights on the vats- no or v less exposed cabbage Sauerkraut Production adding of salt

10. The principle function of salt is to withdraw juice from the cabbage favourable environment for development of the desired bacteria In the manufacture of sauerkraut, dry salt is added at the rate if 1 to 1.5 kg per 50kg cabbage (2 to 3%) It is essential to use pure salt since salts with added alkali may neutralise the acid Sauerkraut Production

11. sugar contained in the cabbage is converted to lactic acid  lactic acid fermentation Sauerkraut Production According to the rule, cabbage requires approximately 20 days at room temperature of 20°C before fermentation is completed and the resulting sauerkraut is produced

12. 3 Types of LA bacteria- in succession Gas producing cocci - Leuconostoc Non gas producing rods Gas producing rods Microbiology

13. Initially predominate- NaCl - 2-3%, Temp- 70 F Leuconostoc mesenteroides Sugars- fermented to lactic acid, acetic acid, ethanol, mannitol , carbon dioxide, esters( flavour ) Acidity- 0.7- 1%- destroyed Gas producing cocci

14. Leuconostoc

15. Eg - Lactobacillus cucumeris , L. plantarum Sugars & mannitol converted to lactic acid Increase in acidity- destroyed Non gas producing rods

16. Lactobacillus

17. Complete the fermentation- resistant to acid – up to 2% L. pentoaceticus , L. brevis Produce- lactic acid, acetic acid, ethanol, mannitol , carbon dioxide Gas producing rods

18. emptying the silo once the fermentation is completed, the pressure is removed and the sauerkraut is lifted out of the silo by a crane and then filled into smaller containers for further treatment Sauerkraut Production

19. Kimchi

20. Similar to sauerkraut- cabbage –most common NaCl low- less than 3%, short fermentation period- (3 days at 20 C) Acidity- 0.6%, pH 4.2 Leconostoc mesenteroides Kimchi

21. Olives

22. Treatment of green olives with from 1.6 to 2.0% lye (1.0-2.6% NaOH )- 10 hours- hydrolyse bitter flavour imparting compound, also inhibit LA bacteria Lye washed off- placed in brine (initially-5-6%) then increased to 8% Some sugars may be added Olives- Spanish green olives

23. Several weeks- final product- pH3.6-4.2 (1% LA) M.o. - Lactobacillus plantarum and other L A bacteria- e.g. Leuconostoc mesenteroides Fermentation

24. Black olives- high salt- 10% w/v (No lye treatment, so process slow- less penetration) Microflora -yeast- Saccharomyces , Candida, Torulopsis , Pichia , Hansenula , Debaryomyces , Kluyveromyces , Cryptococcus etc. Minor- LAB Final pH- 4.5 -4.8; acidity- 0.1 to 0.6% Greek style

25. Tempeh

26. made by a natural culturing and controlled fermentation process that binds soybeans into a cake form tempeh is made from whole soybeans, higher content of protein, dietary fiber, and vitamins. It has a firm texture and strong flavor. Specialty tempehs -other types of beans, wheat, a mixture of beans and whole grains. Tempeh , or tempe

27. whole soybeans- soaking and dehulled , partly cooked- 30 min boiling water . Spread on bamboo tray- cool, dry Soak, mild acidulent , usually vinegar, - lower the pH and create a selective environment for mold Boil-> drain-> cool starter - spores of Rhizopus oligosporus or pieces of tempeh (previous) - mixed R. oryzae , R. arrhizus spread into a thin layer – wrapped in banana leaves- 24 to 36 hours at 30- 31°C.

28. beans are knitted together by a mat of white mycelia. gray or black patches of spores may form on the surface—This sporulation is normal on fully mature tempeh . pH rises from 5.0 to ~ 7.5

29. Sliced Tempeh

30. The soy protein - more digestible as a result of the fermentation process. the oligosaccharides that are associated with gas and indigestion are greatly reduced by the Rhizopus culture. In traditional tempeh making shops, the starter culture often contains beneficial bacteria that produce vitamins such as B12 Nutrition