PROCESS FOR FERMENTING VEGETABLE PRODUCTS

The invention relates to a process for fermenting vegetable products applicable inter alia to all possible varieties of olives, cucumbers and carrots. In comparison with traditional processes, said process includes an additional step of inoculating the brine in which the vegetable products are place...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	SANCHEZ GOMEZ ANTONIO H, REJANO NAVARRO LUIS, JIMENEZ DIAZ RUFINO, FLORIANO PARDAL BELEN, RUIZ BARBA JOSE LUIS
Format:	Patent
Sprache:	eng ; spa
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention relates to a process for fermenting vegetable products applicable inter alia to all possible varieties of olives, cucumbers and carrots. In comparison with traditional processes, said process includes an additional step of inoculating the brine in which the vegetable products are placed with a culture of microorganism Lactobacillus plantarum LP RJ1, which produces a bacteriocin called plantaricin S. The process according to the invention ensures greater homogeneity in the taste, aroma and quality of the fermented product and a considerable reduction in deterioration thereby increasing process yields. Procedimiento de fermentación de productos vegetales. La presente invención se refiere a un procedimiento de fermentación de productos vegetales aplicable, entre otros, a aceitunas de todas las variedades posibles, pepinillos y zanahorias. El procedimiento incluye como paso adicional al proceso tradicional la inoculación de la salmuera en la que se colocan los productos vegetales con un cultivo del microorganismo Lactobacillus plantarum LP RJ1, productor de una bacteriocina denominada plantaricina S. Con el procedimiento de la invención se consigue una. mayor homogeneidad en el sabor, aroma y calidad del producto fermentado y una importante reducción del deterioro, con lo cual se aumenta el rendimiento del proceso.