Review of Vegetable Fermentations With Particular Emphasis on Processing Modifications, Microbial Ecology, and Spoilage

The consumption of vegetables is widespread in the world and represents a major component of the human diet. Microorganisms (mainly lactic acid bacteria, yeasts, Enterobacteriaceae, Propionibacterium, and Clostridium species) play a significant role in vegetable fermentations, affecting the quality and safety of the final products. This chapter deals with the main types of vegetable fermentations (cucumbers, sauerkraut, table olives, kimchi, and capers), the microbial ecology present during processing, and the alterations and evidence of spoilage (gas pocket, softening, butyric and putrid fermentation, or unstable packages) that can affect final products. Control measurements to reduce the possibility of alterations are also discussed.