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Microbial ecology of fermenting plant materials |
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| Authors: | M.A. Daeschel R.E. Andersson H.P. Fleming |
| Affiliation: | Food Fermentation Laboratory, U.S. Department of Agriculture, Agricultural Research Service, and North Carolina Agricultural Research Service, Department of Food Science, Box 7624, North Carolina State University, Raleigh, NC 27695-7624, U.S.A.;SIK, The Swedish Food Institute, Box 5401, S402 29 Gotenborg, Sweden |
| Abstract: | Abstract The lactic acid fermentation of plant materials is presented from an ecological perspective emphasizing microbial interactions and their influence on the production of fermented plant foods and silage. The plant lactic acid bacteria are discussed in terms of evolution; epiphytic function; physical distribution within fermented material; substrates and products; microbial sequences in fermentation; interactions among species; pure culture fermentation; and starter culture development. |
| Keywords: | Food preservation Lactic acid fermentation Lactic acid bacteria Sarter cultures (Pickles) (Sauerkraut) (Silage) |