ABSTRACT
Preservation of vegetables by fermentation has been known and practiced by humans for 4500 years. It allowed for the consumption of vegetables out of season and during long journeys. Nowadays, vegetables are processed this way to obtain the desirable sensory properties of fermented products as well as improved digestibility and higher nutritional value. Fermented vegetable products are high in nutritive value and positively inuence human health. They are rich sources of vitamins, especially vitamin C, dietary ber, mineral salts, and antioxidants. Fermented cucumbers and
10.1 Introduction .................................................................................................. 231 10.2 Fermented Cucumbers .................................................................................. 232
10.2.1 Characteristics of the Raw Materials ............................................... 232 10.2.2 The Fermentation Process ................................................................ 232 10.2.3 The Microorganisms Participating in Fermentation ........................ 233 10.2.4 The Chemical Changes during Processing and Fermentation .........234
