Grasas y Aceites, Vol 43, No 6 (1992)

Biochemical changes during vegetable products fermentation


https://doi.org/10.3989/gya.1992.v43.i6.1132

A. Montano
Instituto de la Grasa y sus Derivados (CSIC), Spain

A. de Castro
Instituto de la Grasa y sus Derivados (CSIC), Spain

L. Rejano
Instituto de la Grasa y sus Derivados (CSIC), Spain

Abstract


Different topics dealing with vegetable products fermentation, from manufacturing to microorganisms, and their growth factors, are reviewed. The main pathways for sugar metabolism and degradation reactions of organic and amino acids are described, as well as their influence on sensorial characteristics of the final product. A thorough research on several areas is considered mandatory, in order to increase the value of fermented vegetable foods.

Keywords


Fermentation; Information (paper); Lactic acid bacteria; Vegetable

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