Production of Pickles by Mixed Culture Fermentation
The potential of mixed culture fermentation has gained importance in researches and food industry. In fact, fermented food preferences and enriching of human dietary habits are growing interest in less salt intake, chemical additives, better nutritional properties and safety. However, traditional pickle production is performed by spontaneous fermentation, which is used natural microflora instead of defined starter culture in fermentation process. Controlled fermentation could be divided into two groups such as single culture and mixed culture fermentations. Developments in mixed culture fermentation provide significant features on pickles. In particular, high amount of acid production in a short time, longer shelf life, rich in organoleptic characteristics including various texture, aroma, flavor components and better nutritive effects are presented in the current review. Nevertheless, some obstacles are existing in processing of fermented foods. This review demonstrates the recent advances in the use of mixed culture and focus on its mechanism and impacts on fermentation process.
Lactic Acid Bacteria, Yeasts, Fermentation Biotechnology, Pickle, Mixed Culture, Food Quality
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