Brovada is a product similar to sauerkraut, which is typical of the Friuli region of Italy, and produced by natural lactic fermentation of white turnips ( Brassica rapa subsp. rapa) in the presence of vinasse. In this study the development of lactic acid bacteria and yeast species was studied during fermentation of brovada and subsequent storage of the commercially packaged product at 12 1°C. Results showed that Lactobacillus and Pediococcus spp. were the predominant lactic acid bacteria, while Saccharomyces spp. were the predominant yeasts. Surface pasteurization of the plastic pouch packaging (80°C for 10 min) increased the shelf life of the commercial product.
Microbiological aspects (processing and storage) of a fermented vegetable (brovada)
MAIFRENI, Michela;MARINO, Marilena;RONDININI, Gabriella
1999-01-01
Abstract
Brovada is a product similar to sauerkraut, which is typical of the Friuli region of Italy, and produced by natural lactic fermentation of white turnips ( Brassica rapa subsp. rapa) in the presence of vinasse. In this study the development of lactic acid bacteria and yeast species was studied during fermentation of brovada and subsequent storage of the commercially packaged product at 12 1°C. Results showed that Lactobacillus and Pediococcus spp. were the predominant lactic acid bacteria, while Saccharomyces spp. were the predominant yeasts. Surface pasteurization of the plastic pouch packaging (80°C for 10 min) increased the shelf life of the commercial product.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
