This document discusses fermented vegetables. It begins by introducing fermentation as a process where organisms convert carbohydrates into alcohol and/or acid. It then discusses how this process is used to preserve and enhance the flavors of vegetables. Several examples of fermented vegetables are provided, such as sauerkraut, kimchi, and pickles. The document outlines the history of fermented foods and the lactic acid bacteria involved in the fermentation process. Key aspects of producing popular fermented vegetables like sauerkraut are described. Challenges in scaling up production as well as the advantages and limitations of fermented foods are summarized.

1. Fermented
Vegetables
Harjot Singh
(21FET207)

2. INTRODUCTION
• Fermentation is a metabolic process in
which an organism converts a
carbohydrate into alcohol and/or acid.
• Vegetable fermentation is a technique
whereby, starches and sugars in
vegetables are converted into lactic acid
by lactic-acid-producing bacteria
• It originated from the preserving effect
on the product.
• It not only preserves food but also
enhances the sensory qualities of the
final product.
• The global fermented foods market grew

3. INTRODUCTION
• The growth of lactic acid bacteria during vegetable fermentations
results in
restriction of the growth of undesirable organisms and delay or prevention of the
normal spoilage and
production of various unique flavors because of the accumulation of organic acids
or by-products, giving a characteristic and distinct finished product.
Comparison of fermented vegetables

4. Radish
Cauliflower
Carrot
Cucumber
Cabbage
Peas
EXAMPLES OF FERMENTED VEGETABLES

5. HISTORY
• Fermentation is one of the oldest forms of food
preservation technologies in the world.
• Human-caused fermentation dates back to 10,000
BCE with the preservation of milk from camels, cattle,
sheep, and goats.
• The first reference of fermented vegetables was
found in China during the construction of the Great
Wall in III century B.C. and constituted the basis of
the workers’ diet
• Pickled cucumbers originated in the Tigris Valley, or
modern-day Iraq, in 2,000 BCE.
• In 1500 CE, Fermentation of sauerkraut and yoghurt
took place
• In 1856, Louis Pasteur develops pasteurization

6. LACTIC ACID BACTERIA
• They are a group of Gram positive bacteria, non respiring, non-spore forming,
cocci or rods, which produce lactic acid as the major end product of the
fermentation of carbohydrates.
• Some members of the family are
 homofermentative that is they only produce lactic acid, while
 others are heterofermentative and produce lactic acid plus other volatile compounds and small
amounts of alcohol.
• The resident lactic acid bacteria population represents only a small fraction of the
total microflora present in the starting material.
• Historically, bacteria from the genera Lactobacillus, Leuconostoc, Pediococcus and
Streptococcus are the main species involved in fermentation
• Lactobacillus acidophilus, L. bulgaricus, L. plantarum, L. caret, L. pentoaceticus, L.
brevis and L. thermophiles are examples of lactic acid producing bacteria involved
in food fermentations.

8. Bioprocessing
• Many fermented
vegetables share a
common elaboration
process which requires
the use of salt and
acidification by
microorganisms
• Pre-steps such as NaOH
treatment, water
washing, Coring,
scalding, etc. is required,
after harvesting the fruit.
General process in vegetable

9. CONDITIONS OF FERMENTATION
• Lactic acid fermentation of vegetables can be carried out
under these basic types of conditions.
I. Dry salted: With dry salting, the vegetable is treated
with dry salt. The salt extracts the juice from the
vegetable and creates the brine. Eg sauerkraut, dry
salted pickled cucumbers etc
II. Brine Salted: Brine is used for vegetables which
inherently contain less moisture. A brine solution is
prepared by dissolving salt in water (a 15 to 20% salt
solution) Eg Pickled cucumbers, Kimchi. Olives, Raddish
etc
III. Non-salted: Vegetables are fermented by lactic acid
bacteria. without the prior addition of salt or brine E.g
Gundruk. Sinki. Fermented tea leaves etc

10. SAUERKRAUT
• Sauerkraut is the clean, sound product,
of characteristic flavor, obtained by lactic
fermentation of properly prepared and
shredded cabbage in the presence of 2-
3% of salt.
• It contains, upon completion, not less
than 1.5% percent of acid, expressed as
lactic acid.
Cabbage
Remove outer leaves
and core
Wash
Shred and salt
Convey to tanks and
mix
Fermentation
Pasteurize Package/Refrigerate
General procedure:

11. SAUERKRAUT
• Only two ingredients are required, therefore, Cabbage (White
cabbage, should be fully mature, and should contain few outer
leaves) and salt (2-3%).
• Outer leaves or any spoiled leaves are removed and core is drilled
out.
• Leaves and the core is washed with clean water.
• The cabbage (along with the core) is shredded to make a slaw.
• Shredded leaves then weighed and conveyed to tanks.
• Salting:
 After shredding, salt is added.
 between 2% and 2.5% salt is added
 It can be added as the slaw is conveyed or it can be added to the slaw
when it arrives in the tanks.
• The shredded and salted cabbage is then placed into tanks and

12. SAUERKRAUT
• The sauerkraut fermentation was traditionally performed in wooden
barrels, however, concrete vats are now common lined with
fibreglass or plastic.
• Fermentation:
The lactic fermentation in sauerkraut occurs in a series of overlapping stages
or sequences.
The first stage, variously referred to as the initiation or heterolactic or gaseous
phase, is marked by growth of Leuconostoc mesenteroides. it metabolizes
sugars via the heterofermentative pathway, yielding lactic and acetic acids,
CO2 , and ethanol. not only inhibits non-lactic competitors, but it also favors
other lactic acid bacteria.
In the next stage or primary, homolactic, or non-gaseous phase the decrease
in the Leuconostoc population coincides with the succession of several other
lactic acid bacteria, most notably Lactobacillus plantarum.
Finally, as the acidity approaches 1.6% and the pH decreases below 4.0, only

13. SAUERKRAUT
• End products include mainly lactic acid but other
metabolic products are also produced.
• Other products include small amounts of diacetyl,
acetaldehyde, mannitol and other volatile flavor
compounds.
• It is thermally processed, much like other high-acid
foods at about 75°C, prior to packaging in cans or
jars.
• These products also have a long shelf-life, provided
antimycotic agents, such as sulfite salts, are added
and the product is kept cold.
• Non pasteurized and refrigerated product is also
popular

14. CHALLENGES IN SCALE-UP
Reduced mixing
quality
Difficulty to
maintain
process
conditions
Physical and
mechanical
Stresses
Predicting
starter culture
performance in
industrial scale
reactors
Economic
competitiveness

15. COMMON PRODUCTS
• SAUERKRAUT
• KIMCHI
Korean Kimchi is a brine salted fermented vegetable
product.
It is fermented blend of radishes, turnips, cabbage and
onions, Sweet or sour peppers are often and included to
provide additional flavor.
• PICKLES
Pickles are generally divided into three different groups,
based on their means of manufacture.
Fresh-packed pickles are simply cucumbers that are packed
in jars, covered with vinegar and other flavorings, then
pasteurized by heat.
Refrigerated pickles are also made by packing cucumbers
jars with vinegar and various flavorings, but they are not

16. COMMON PRODUCTS
• Fermented Olives
Region: Mediterranean
Major Ingredients: Olives, Brine
Usage Salad, Side Dish
Microorganisms L.mesenteroides, Lactobacillus brevis,
Pediococcus cerevisiae and L. plantarum,
• Gundruk
Its particularly popular in Nepal and is a non-salted
fermented vegetable product. It is obtained from the
fermentation of leafy vegetables (Mustard, cauliflower and
raddish) in Nepal.
• Kawal
Kawal is a strong smelling Sudanese, protein-rich food
prepared by fermenting the leaves of a wild African legume,
Cassia obtusifolia and is usually cooked in stews and soups
• Other include Ombolo wa koba, sinki, etc

17. LIMITATIONS
Formation of undesirable compounds like benzene
Biogenic amine formation can take place during fermentation.
inconsistent final products.
Histamine intolerance
Antibiotic resistance from probiotic bacteria
Infection from Probiotics

18. ADVANTAGES
• Enhancing Food Quality and Safety
Nutritional quality of food can be enhanced by fermentation,
which may improve the digestibility and beneficial components
of fermented food.
• Removal of Antinutrient Compounds
These can be removed or detoxified by the action of
microorganisms during fermentation process.
• Prevention of food borne illnesses
LAB modify the intestinal microbiota positively and prevent the
colonization of other enteric pathogens.

19. ADVANTAGES
• Biopreservation
LAB play a defining role in the preservation and microbial safety of fermented foods,
thus promoting the microbial stability of the final products of fermentation.
• Production of new flavors
fermentation creates dozens of new flavor components, hence enhance taste and
flavor
• Other health benefits
LAB strains also improve the digestive functions, enhance the immune system,
reduce the risk of colorectal cancer, control the serum cholesterol levels

20. COMPANIES
• IN INDIA
Kaksoi (Bamboo shoots Rs399/kg)
Urban platter (Sauerkraut Rs990/kg)
Hands on tummy (Sauerkraut Rs1480/kg)
Neo foods (Kimchi Rs 1000/kg)
• FOREIGN COMPANIES
Borges
Del Monte
Best Maid

21. REFERENCES
• Fermented Foods: Past, Present and Future by Ramesh C. Ray and Vinod
Joshi
• Food Microbiology: Fundamentals and Frontiers, 4th Ed. Edited by M. P.
Doyle and R. L. Buchanan
• Food Microbiology by William C. Frazier
• Swain M.; Anandharaj M.; Ramesh C. Ray; and Rani R. (2014). Fermented
Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnology
Research International Volume 2014, Article ID 250424
• Voidarou C.; Antoniadou, M.; Rozos, G.; Tzora, A.; Skoufos, I.; Varzakas, T.;
Lagiou, A.; Bezirtzoglou, E. Fermentative Foods: Microbiology, Biochemistry,
Potential Human Health Benefits and Public Health Issues. Foods (2021), 10,
69.
• J. Bautista-Gallegoa, E. Medinaa, B. Sánchezb, A. Benítez-Cabelloa and F.N.

22. REFERENCES
• T. Mattila-Sandholma, P. Myllarinen, R. Crittendena , G. Mogensenb , R.
Fonden c , M. Saarela (2002). Technological challenges for future probiotic
foods. International Dairy Journal 12 (2002) 173–182
• Kombucha, kimchi and yogurt: how fermented foods could be harmful to
your health by Manal Mohammed, University of Westminster
• Wehrs M., Tanjore D., Eng T., Lievense J., Todd R. Pray, and Mukhopadhyay
A. (2019). Engineering Robust Production Microbes for Large-Scale
Cultivation. Trends in Microbiology TIMI 1664 No. of Pages 14

23. THANK YOU