Lactic acid fermented vegetable juices

Abstract

Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose en- zymes, particularly amylases, proteases and lipases, hy- drolyse polysaccharides, proteins and lipids to non-toxic products with flavours, aromas and textures pleasant and attractive to the human consumer (STEINKRAUS 1997). The lactic acid fermentation of vegetable products, applied as a preservation method for the production of finished and half-finished products, is considered as an important technology and it is further investigated be- cause of the growing amount of raw materials processed in this way in the food industry. The main reasons for this interest are the nutritional, physiological and hy- gienic aspects of the process and their corresponding implementation and production costs (KAROVIČOVÁ et al. 1999). While there are 21 different commercial vegetable fermentations in Europe along with a large number of fermented vegetable juices and blends, the most eco- nomically relevant of them are the fermentations of olives, cucumbers (pickles) and cabbage (sauerkraut, Korean kimchi) (CAPLICE, FITZERALD 1999). ABSTRACT: Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid fermented vegetables and vegetable juices.