{"id":3731,"date":"2024-11-19T13:52:53","date_gmt":"2024-11-19T12:52:53","guid":{"rendered":"https:\/\/saccosystem.com\/food\/applications-fermented-vegetables\/"},"modified":"2026-02-02T17:18:13","modified_gmt":"2026-02-02T16:18:13","slug":"fermented-vegetables","status":"publish","type":"page","link":"https:\/\/saccosystem.com\/en\/food\/fermented-vegetables\/","title":{"rendered":"Fermented Vegetables"},"content":{"rendered":"\n
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\n Food<\/a>><\/span><\/span>Fermented Vegetables<\/span> <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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\n Fermented Vegetables\n <\/h1>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n\n
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Sacco System offers a range of cultures for fermentation of vegetables, especially for kimchi, olives, sauerkraut and gherkins. Some of these live cultures, in addition to an acidifying action, contribute to greater food safety, inhibiting growth of pathogenic bacteria such as Listeria monocytogenes<\/em>.<\/p>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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Fermentation<\/strong> is an ancient process that guarantees preservation of foods that otherwise deteriorate, including vegetables<\/strong>. This method of preservation is also used in industrial processes for the production of pickled carrots and gherkins, olives and sauerkraut.<\/p>\n <\/div>\n

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The technological process involved in the fermentation of vegetable products<\/strong> requires dry salting or soaking in brine.. To control unwanted flora and the production process, it is possible to use starter cultures<\/strong> that accelerate fermentation (since there will be a high number of non-damaging bacteria from the start) and inhibit development of unwanted flora within the product.<\/p>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n\n

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Discover Ingredients for Specific Applications <\/h3> <\/div>\n
\n Discover all the ingredients<\/a> <\/div>\n <\/div>\n <\/div>\n <\/div>
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\n \n Vegetali Fermentati <\/a>\n <\/div>\n
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Ingredienti e soluzioni per Vegetali Fermentati<\/p>\n <\/div>\n <\/div>\n <\/div>

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