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Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 1/1/2004 Publication Date: 1/2/2004 Citation: Breidt, F. 2004. A genomic study of Leuconostoc mesenteroides and the molecular ecology of sauerkraut fermentations. Journal of Food Science. 69(1):30-32. Interpretive Summary: Most vegetable fermentations are carried out without the use of starter cultures, using a technology that has remained virtually unchanged for centuries. As the scale of industrial vegetable fermentations increases worldwide, the disposal of salt (chloride) waste, which is generated during processing of these products, has become a major problem. The development of new technology to reduce the amount of salt used in vegetable fermentations may require a greater understanding of the microbial ecology of these fermentations, and may also require the use of starter cultures. Technical Abstract: Most vegetable fermentations are carried out without the use of starter cultures, using a technology that has remained virtually unchanged for centuries. As the scale of industrial vegetable fermentations increases worldwide, the disposal of salt (chloride) waste, which is generated during processing of these products, has become a major problem. The development of new technology to reduce the amount of salt used in vegetable fermentations may require a greater understanding of the microbial ecology of these fermentations, and may also require the use of starter cultures. |
