Biochemical changes during vegetable products fermentation
DOI:
https://doi.org/10.3989/gya.1992.v43.i6.1132Keywords:
Fermentation, Information (paper), Lactic acid bacteria, VegetableAbstract
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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