Skip to main content
ARS Home » Southeast Area » Raleigh, North Carolina » Food Science Research » Research » Publications at this Location » Publication #98503
Title: FERMENTED AND ACIDIFIED VEGETABLES

Author
item Fleming, Henry
item McFeeters, Roger
item Breidt, Frederick

Submitted to: Compendium of Methods for the Microbiological Examination of Foods
Publication Type: Book / Chapter
Publication Acceptance Date: 6/1/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary: The methods described here should prove useful to those concerned with the examination of certain types of manufactured pickles, particularly those products undergoing spoilage as the result of microbial activity. The methods also should prove helpful to research workers interested in conducting studies on predominating microbial changes occurring in certain brined and salted vegetables during natural fermentation and curing. The new edition of this chapter includes updates on analytical methods and additional discussion on the potential for growth/survival of spoilage and pathogenic bacteria in fermented and acidified vegetables.

Technical Abstract: The methods described here should prove useful to those concerned with the examination of certain types of manufactured pickles, particularly those products undergoing spoilage as the result of microbial activity. The methods also should prove helpful to research workers interested in conducting studies on predominating microbial changes occurring in certain brined and salted vegetables during natural fermentation and curing. The new edition of this chapter includes updates on analytical methods and additional discussion on the potential for growth/survival of spoilage and pathogenic bacteria in fermented and acidified vegetables.