Vegetable Fermentation with Economical Significance in South America: Use of Ensilage as a Probiotic Vehicle

Authored by: Mario Eduardo Arena , Ana Lidia Apás , Silvia Nelina González

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-20

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Abstract

There are different methods to conserve foods, and one of them is increasing the acidity. This can be achieved artificially with the addition of weak acids or naturally by fermentation, obtaining free additive products. The preservation of food by fermentation is an ancient and widely practiced technology. These processes were crafted in nature and, obviously, the role of bacteria was not appreciated. Nowadays, it is accepted that the fermentation processes can be developed spontaneously by the action of native microflora or by lactic acid bacteria (LAB) inoculation. Fermentation increases not only the product’s shelf life and microbiological food safety, but also improves the digestibility and nutritional value of the food (Caplice and Fittzgerald 1999).

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