ABSTRACT
The use of pure cultures of lactic acid bacteria for fermentation of cucumbers, cabbage, olives, and other produce has been explored for several decades with varying degrees of success. However, pure cultures presently are used only on a limited commercial scale for these commodities. Four species of lactic acid bacteria historically have been associated with the natural fermentation of sauerkraut: Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus brevis, and L. plantarum. The carbohydrates available for lactic acid fermentation of most fruits and vegetables consist almost exclusively of glucose, fructose, and sucrose. Unlike liquid foods and beverages, no economically effective methods have been found to completely remove or inactivate the naturally occurring lactic acid bacteria on vegetables prior to fermentation for bulk storage. Lactic acid produced during fermentation is not subject to further metabolism under anaerobic conditions.
