The regulation of vegetable biopreservation

The paper concerns the regulation of vegetable biopreservation by lactic fermentation with the use of mustard oil or allylisothiocyanate. Homogenized mustard oil or directly its effective ingredient allylisothiocyanate in the concentration from 0.001 to 0.1 was added into prepared vegetable before s...

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Bibliographic Details
Published inBulletin Potravinarskeho Vyskumu Vol. 32
Main Authors Drdak M, Karovicova J, Rajniakova A, Simko P, Harsanyiova K, Vollek V
Format Journal Article
LanguageSlovak
Published 1993
Subjects
aceites
apio nabo
beetroot
betterave potagere
cabbages
carotte
carrots
cebolla
celeri rave
celeriac
chili dulce
chou pomme
fermentacion lactica
fermentation lactique
food production
guisante
huile
lactic fermentation
lactobacillus brevis
lactobacillus buchneri
lactobacillus fermentum
lactobacillus plantarum
mostaza
moutarde
mustard
oignon
oils
onions
peas
pediococcus
piment doux
pois
preservacion
preservation
produccion alimentaria
production alimentaire
remolacha
repollo
sweet peppers
zanahoria
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Summary:The paper concerns the regulation of vegetable biopreservation by lactic fermentation with the use of mustard oil or allylisothiocyanate. Homogenized mustard oil or directly its effective ingredient allylisothiocyanate in the concentration from 0.001 to 0.1 was added into prepared vegetable before spontaneous or controlled fermentation. Starting lactic bacteria or mixture cultures with appropriate addition of cooking salt up to 3 % weight were used. The fermentation is possible at usual temperature.
Bibliography:Q
Q02
ISSN:0231-9950