ABSTRACT
Fermentation is one of the oldest manufacturing and preservation methods since ancient times (Hutkins 2006). Fermented foods are produced in different parts of the world, both at artisanal and industrial level. Vegetables and fruits are easily perishable, therefore difficult to store (Prajapati and Nair 2003). Fermentation plays an important role in the production of safe and stable foods with a longer shelf-life than its perishable raw material (Settanni and Moschetti 2014). Besides preserving, fermentation shows a strong potentiality to enhance the nutritional value, functionality and sensory properties of the food product (Hutkins 2006). Lactic acid fermentation is a common method of preserving fresh vegetables and fruits. The micrsoorganisms mainly responsible for the lactic acid fermentation process are the lactic acid bacteria. They metabolize the sugars and produce lactic acid and other end-products. Two fermentative pathways metabolize the hexoses. In the homofermentative pathway, 90 per cent of the sugar is fermented exclusively to lactic acid by some Lactobacillus, Pediococcus, Lactococcus and Streptococcus. In heterofermentative pathway, 50 per cent of sugar is converted to lactic acid and the remaining sugar is fermented to CO2 (carbon dioxide), ethanol and acetic acid by Leuconostocs, Oenococcus, Weisella and some Lactobacillus (Hutkins 2006). Some lactic acid fermented foods, for example, pickles, table olives and sauerkraut are important industrial products produced mostly on a large scale. However, some fermented foods are specific to certain geographic regions. They are minor products in global terms, but are produced
traditionally at home and also at small-scale level in industry. Pickled vegetables and fruits are used as appetizers in every meal. Lactic acid fermented beverages obtained from vegetables and fruits can be consumed as a refreshing drink. In this chapter, some of the regional lactic acid fermented vegetables and fruits in Europe are reviewed.
