Biochemical changes during vegetable products fermentation

Authors

  • A. Montano Instituto de la Grasa y sus Derivados (CSIC)
  • A. de Castro Instituto de la Grasa y sus Derivados (CSIC)
  • L. Rejano Instituto de la Grasa y sus Derivados (CSIC)

DOI:

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

Keywords:

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

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.

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Published

1992-12-30

How to Cite

1.
Montano A, de Castro A, Rejano L. Biochemical changes during vegetable products fermentation. grasasaceites [Internet]. 1992Dec.30 [cited 2021Dec.4];43(6):352-60. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1132

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Section

Reviews

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