| 摘要 |
The invention relates to a process for fermenting vegetable products applicable inter alia to all possible varieties of olives, cucumbers and carrots. In comparison with traditional processes, said process includes an additional step of inoculating the brine in which the vegetable products are placed with a culture of microorganism Lactobacillus plantarum LP RJ1, which produces a bacteriocin called plantaricin S. The process according to the invention ensures greater homogeneity in the taste, aroma and quality of the fermented product and a considerable reduction in deterioration thereby increasing process yields. |
