Vegetable Fermentation and Pickling

Nejib Guizani*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

7 Citations (Scopus)
Original languageEnglish
Title of host publicationHandbook of Vegetables and Vegetable Processing
Number of pages17
ISBN (Print)9780813815411
Publication statusPublished - Mar 16 2011


  • Fermentation, accomplished using - one of three processes
  • Fermentation, biochemical process - changes brought about in organic substrates
  • Fermented vegetables, role in - safe and nutritious commodity with extended shelf life
  • Microbial sequence in fermented vegetables
  • Microorganisms - used in fermented foods
  • Pickling, preservation of foods - addition of salt and/or vinegar, primary means of preservation
  • Sauerkraut - from natural lactic acid fermentation of shredded fresh cabbage, to which salt is added
  • Three methods of cucumber processing
  • Vegetable fermentation and pickling
  • Yeasts, significant - as spoilage microorganisms

ASJC Scopus subject areas

  • General Biochemistry,Genetics and Molecular Biology
  • General Agricultural and Biological Sciences

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