ABSTRACT
Other than salt, some ingredients may be used for lactic acid fermentation of vegetables. They have three main roles:
• they are a source of nutrients, such as sugars, mineral salts and vitamins for microorganisms that cause fermentation;
• they help restrict the growth of unwanted bacteria, either through a regulatoiy effect on pH or by producing inhibitory agents, and
• spices have a deciding contribution to the flavor and taste of fermented vegetables.
