The consumption of fermented vegetables and minimally processed vegetables (MPVs) is widespread in the world and represents a major component of the human diet. Microorganisms play a key role in affecting the quality and safety of final products. In the present chapter the current knowledge on the main types of fermented vegetables (table olives, sauerkraut, cucumbers, capers, and kimchi), the microbial ecology present during processing, and the alterations that can affect final products are presented. In addition, an overview of MPVs, including microbiological quality and safety, is provided.

Vegetables: fermented vegetables and minimally processed vegetables

Randazzo, Cinzia Lucia;Pino, Alessandra;Caggia, Cinzia
2024-01-01

Abstract

The consumption of fermented vegetables and minimally processed vegetables (MPVs) is widespread in the world and represents a major component of the human diet. Microorganisms play a key role in affecting the quality and safety of final products. In the present chapter the current knowledge on the main types of fermented vegetables (table olives, sauerkraut, cucumbers, capers, and kimchi), the microbial ecology present during processing, and the alterations that can affect final products are presented. In addition, an overview of MPVs, including microbiological quality and safety, is provided.
2024
9780323911603
9780323911313
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/20.500.11769/659589
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