Preservation Of Food Products Research Articles

Electrodialytic Processes: Market Overview, Membrane Phenomena, Recent Developments and Sustainable Strategies.

In the context of preserving and improving human health, electrodialytic processes are very promising perspectives. Indeed, they allow the treatment of water, preservation of food products, production of bioactive compounds, extraction of organic acids, and recovery of energy from natural and wastewaters without major environmental impact. Hence, the aim of the present review is to give a global portrait of the most recent developments in electrodialytic membrane phenomena and their uses in sustainable strategies. It has appeared that new knowledge on pulsed electric fields, electroconvective vortices, overlimiting conditions and reversal modes as well as recent demonstrations of their applications are currently boosting the interest for electrodialytic processes. However, the hurdles are still high when dealing with scale-ups and real-life conditions. Furthermore, looking at the recent research trends, potable water and wastewater treatment as well as the production of value-added bioactive products in a circular economy will probably be the main applications to be developed and improved. All these processes, taking into account their principles and specificities, can be used for specific eco-efficient applications. However, to prove the sustainability of such process strategies, more life cycle assessments will be necessary to convince people of the merits of coupling these technologies.

Detoxifying and antioxidant effect of ellagic acid nano particles in rats intoxicated with sodium nitrites

Sodium nitrite is used as a preservative in food products to stabilize color and reduce rancidity. Its absorption into the body causes many diseases. Ellagic acid is a natural polyphenol that contains powerful antioxidants, but it is taken as a poorly absorbed food. Therefore, chitosan-coated nanoparticles (EANP@CS) were loaded to enhance their bioactivity and bioavailability after oral administration. EANP@CS was administrated in rats given water containing sodium nitrite to reduce toxins. Ellagic acid was extracted from pomegranate and manufactured EANP@CS. EANP@CS was identified by FT-IR, UV, X-ray diffraction and TEM. Average EANP@CS size ranges from 20–62 nm. Rats were divided into five groups: normal, treated using EANP@CS; rats were receiving nitrite for 8 weeks, and the last two groups were treated with EANP@CS. Serum and liver NO, MDA, and DNA fragmentation were reduced. Liver thiol and GSH levels, and Gpx, catalase and GST activities increased in rats treated with EANP@CS rats compared to rats drinking nitrites. Liver NOS activity was reduced 7 and 4.9 times in rats treated with EANP@CS during or after discontinuation of nitrite administration, respectively. Liver arginase activity was raised in rats that drink nitrite or were treated using EANP@CS. Inflammatory infiltrations of the liver, kidney, and spleen were observed in the tissues of rats that received nitrites and improved when the rats were given EANP@CS. EANP@CS improved oral bioavailability and reduce the risk of sodium nitrite in rats. EANP@CS can be used as a therapeutic goal to detoxify any unwanted toxic substance in food.

English

This study aims at bringing to light the preservative potential of essential oils of Thymus vulgaris, Cinnamomum zeylanicum and Mentha piperita in the stabilisation of lipids against oxidation. The essential oils were extracted by hydrodistillation and chemical composition were analysed by gas chromatography coupled with mass spectrometry. In vitro antioxidant potentials of the essential oils were tested by the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydrogen peroxide (H2O2) methods. The effects of essential oils on palm olein during accelerated storage for 20 days were carried out using the Shaal Oven test and indices of oxidation were measured. Essential oil of T. vulgaris was the most active oil with respect to the DPPH and H2O2 tests. T. vulgaris and C. zeylanicum showed varying degree of inhibition to palm olein oxidation within 20 days of storage at 60°C. Essential oils of T. vulgaris and C. zeylanicum at a concentration of 300 ppm showed comparable results to that of tert-butyl hydroquinone (TBHQ) applied at the recommended dose of 200 ppm. Palm olein samples treated with the essential oils did not show rancid characteristics at the end of storage. These essential oils significantly stabilised palm olein during accelerated storage conditions and may be exploited for use as preservatives in food products.   Key words: Antioxidant, essential oils, Thymus vulgaris, Cinnamomum zeylanicum and Mentha piperita, palm olein, food preservatives.

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices.

Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and providing economic prosperity in a sustainable manner. The functional food sector is the most profitable part of the food industry, with a fast-growing market resulting from new sociodemographic trends (e.g., longer life expectancy, higher standard of living, better health care), which often includes sustainable concepts of food production. Therefore, the demand for hurdle technology in the food industry is growing, along with the consumption of minimally processed foods, not only because this approach inactivates microorganisms in food, but because it can also prolong the shelf life of food products. To preserve food products such as fruit juices, the hurdle technology approach often uses non-thermal methods as alternatives to pasteurization, which can cause a decrease in the nutritional value and quality of the food. Non-thermal technologies are often combined with different hurdles, such as antimicrobial additives, thermal treatment, and ultraviolet or pulsed light, to achieve synergistic effects and overall quality improvements in (functional) juices. Hence, hurdle technology could be a promising approach for the preservation of fruit juices due to its efficiency and low impact on juice quality and characteristics, although all processing parameters still require optimization.

Nutritional composition of Brazilian native species of Campomanesia spp.

Campomanesia eugenioides, Campomanesia xanthocarpa (Berg) and Campomanesia xanthocarpa var. littoralis are native fruits plants distributed in Brazil, which are popularly recognized for their nutritional, economic and cultural values. Given the scarcity of the controlled scientific studies comparing native Campomanesia varieties, the objective of this study was to characterize the fruits of Campomanesia eugenioides, Campomanesia xanthocarpa and Campomanesia xanthocarpa var. littoralis, regarding chemical composition and nutritional value through the quantification of carbohydrates, lipids, moisture, ash, proteins and fibers; the minerals Ca, Mg, P, Cu, Zn, Mn, Fe, K, Na content; vitamin C and carotenoids content. These varieties showed distinct physicochemical characteristics with small differences mainly about ash content and caloric values. Nevertheless, C. xanthocarpa var. littoralis showed higher values for fiber content, total soluble solids, and total titratable acidity. C. eugenioides species highlighted in relation to the vitamin C and mineral contents, with an exception for C. xanthocarpa var. littoralis that showed higher iron content. C. xanthocarpa had the highest carotenoid content, confirming that these fruits have functional properties and high nutritional value. Finally, this study will provide important scientific data supporting the application of valuable fruits from three edible Campomanesia species for producing bioactive ingredients and natural preservatives for food products.

SAT-713 Novel Estrogenic Gene Regulation Induced by OTC Medications Containing Paraben Preservatives Is Dependent on Concentration that Varies Between Products and Batches

Methylparaben, ethylparaben, and propylparaben are widely used as preservatives in food products, cosmetics, and pharmaceuticals. Parabens have been shown to be weak estrogens and this laboratory has described that extracts of some over the counter (OTC) medications with paraben preservatives can induce estrogen activity in tissue culture-based bioassays. At the same time, this laboratory determined that extracts from OTC medications containing the laxative bisacodyl induce estrogen activity regardless of parabens present and that bisacodyl is estrogenic. The current report describes the use of paraben standards and LC-MS analysis to determine paraben concentrations in extracts from OTC medications (Calcium Carbonate, Bisacodyl, Ibuprofen, Diphenhydramine, and Benzoyl Peroxide) used in previous studies. Also described is the application of the Qiagen RT2 Profiler PCR Array for Human Estrogen Receptor Signalling to determine gene induction profiles in MCF-7 cells treated with methyl, ethyl or proplyparaben, or each of the five pairs of OTC medication extracts (with or without parabens) relative to estradiol treatment. LC-MS analysis of extracts confirmed that five of six OTC medications labeled as paraben-free contain no detectable parabens, while one “paraben free” extract included measurable levels of parabens. At the same time, all of the extracts of OTC medications with paraben ingredients, some of which induce estrogen activity, were found to contain a wide range of paraben concentrations. A threshold range of paraben concentration in OTC medications is required to induce estrogen activity in bioassays. Analysis of paraben concentrations of extracts from different product lots of the same OTC medication identified discrepancies in the amount of paraben between batches. PCR Array profiles of the three paraben standards and the OTC medication extracts share some gene induction characteristics induced by estradiol. At the same time, methyl, ethyl and propylparabens induced unique gene array profiles that are shared by the OTC medication extracts containing parabens. The extracts of OTC medications containing bisacodyl stimulated a distinct gene induction profile that has some features of the profiles of estradiol and paraben treatment. This study highlights both the capacity for paraben preservatives in OTC medications to induce novel estrogen activity (gene induction) and the importance of determining the paraben concentration in OTC medications to determine estrogen potential. While the capacity for OTC medications containing parabens or other estrogenic substances to induce estrogen activity in individuals using the medications is unclear, consumers may want to know the potential for estrogen activity in these products.

Enhancement of ��-Cyclodextrin Production and Fabrication of Edible Antimicrobial Films Incorporated with Clove Essential Oil/��-cyclodextrin Inclusion Complex

Edible films containing antimicrobial agents can be used as safe alternatives to preserve food products. Essential oils are well-recognized antimicrobials. However, their low water solubility, volatility and high sensitivity to oxygen and light limit their application in food preservation. These limitations could be overcome by embedding these essential oils in complexed product matrices exploiting the encapsulation efficiency of β-cyclodextrin. This study focused on the maximization of β-cyclodextrin production using cyclodextrin glucanotransferase (CGTase) and the evaluation of its encapsulation efficacy to fabricate edible antimicrobial films. Response surface methodology (RSM) was used to optimize CGTase production by Brevibacillus brevis AMI-2 isolated from mangrove sediments. This enzyme was partially purified using a starch adsorption method and entrapped in calcium alginate. Cyclodextrin produced by the immobilized enzyme was then confirmed using high performance thin layer chromatography, and its encapsulation efficiency was investigated. The clove oil/β-cyclodextrin inclusion complexes were prepared using the coprecipitation method, and incorporated into chitosan films, and subjected to antimicrobial testing. Results revealed that β-cyclodextrin was produced as a major product of the enzymatic reaction. In addition, the incorporation of clove oil/β-cyclodextrin inclusion complexes significantly increased the antimicrobial activity of chitosan films against Staphylococcus aureus, Staphylococcus epidermidis, Salmonella Typhimurium, Escherichia coli, and Candida albicans. In conclusion, B. brevis AMI-2 is a promising source for CGTase to synthesize β-cyclodextrin with considerable encapsulation efficiency. Further, the obtained results suggest that chitosan films containing clove oils encapsulated in β-cyclodextrin could serve as edible antimicrobial food-packaging materials to combat microbial contamination.

Supercritical antisolvent fractionation of antioxidant compounds from Lavandula luisieri (Rozeira) Riv.-Mart.

There is a renewed research interest in food industry in natural additives to improve food shelf life and provide preventive or therapeutic effects on chronic ailments. The aim of this study was to optimise the concentration of three bioactives, rosmarinic, oleanolic and ursolic acids from Lavandula luisieri ethanolic extracts using the supercritical antisolvent fractionation technique. In order to evaluate the influence of pressure and CO2 flow rate in the process, response surface methodology was employed. Actives quantification was accomplished using HPLC-Photodiode array. Rosmarinic acid, was completely retained and concentrated in the precipitation vessel, while oleanolic and ursolic acids distributed between both fractions. The supercritical antisolvent fractionation process is a useful and green technology to concentrate bioactive in a fine solid to be applied as natural preservative in food products. The optimum conditions for higher mass recovery and concentration of actives were 130 bar and CO2 feeding flow rate 30 g/min, respectively.

Blackberry pomace microspheres: An approach on anthocyanin degradation

ABSTRACT Blackberry pomace is a rich source of antioxidant compounds, including anthocyanins, but these compounds degrade easily in the presence of high temperatures. Therefore, the present study aimed to evaluate the effect of temperature on anthocyanin degradation in spray-dried blackberry pomace extract. Maltodextrin was used as a drying aid agent in a spray drying process to produce microspheres. The experiment was set up at Maringá-PR, Brazil (23º 25’ 31” S, 51º 56’ 19” W, 596 m altitude). The thermal stability of anthocyanins was evaluated in the presence and absence of copigments at different temperatures ranging from 70 °C to 100 °C using degradation kinetics. The role of maltodextrin in protecting anthocyanins during the spray drying process was studied at high temperatures. The highest anthocyanin stability was found at 70 °C. We also studied the effect of copigment phytic acid on the stability of anthocyanin and found that the copigment plays an important role in anthocyanin protection at high temperatures. The spray drying process with maltodextrin is a feasible technique for the preservation of food products and can improve anthocyanin’s thermal stability. The reuse of industrial wastes, such as blackberry pomace along with preservation techniques, can be a good strategy to reduce their negative impact on the environment.

Bio-preservation of Foods: A Review

Biopreservatives are commonly used in food products to satisfy the increasing demand of consumers with increasing advancement in food and technology. The foods with chemical preservatives are now being neglected by the people and they prefer products which are generally recognized as safe (GRAS). Thus, as a result food industry is using naturally produced preservatives to increase the shelf life of product without any new technology. The most commonly used bio-preservatives are bacteriocins, essential oils, herbs and spices, vinegar, fermentation and sugar and salt. They exhibit growth inhibition of various microorganisms when added at different concentrations so as to preserve food products. These preservatives have been tested under laboratory conditions to know their apt use. This review provides an overview of the importance of bio-preservatives as per the increasing demand of consumers.

Isolation and Identification of Lactic Acid Bacteria Producing Biopreservative Bacteriosin from Smoked Fish

Bacteriocin was a product of bacterial metabolites that have antimicrobial properties, so that it had the potential to be developed into biopreservation material in the preservation of food products. Bacteriocin was produced by lactic acid bacteria (LAB), one of the sources of which was from smoked fish products. Some regions in Indonesia produce various types of smoked fish from various types of fish, which were thought to contain bacteriocin-producing lactic acid bacteria. This study aims to isolate and identify BAL from several types of smoked fish, and to determine the antimicrobial activity of LAB isolate as candidate biopreservative to food product relative to fish product. The research method used was explorative which was analysed descriptively. The results showed that several LAB isolates from various types of smoked fish could potentially produce bacteriocin which can inhibit pathogen bacteria with a broad inhibitory spectrum.

Effect of Shelf Life on the Quality of Fried Sambal (Condiments of Instant Uduk Rice)

Preserved food products in the packaging often found on the market, but very few types of preserved food based on traditional Indonesian food. The addition of sugar and Solutions of tamarind is expected to dry fried sambal products have a long shelf life and be complementary rice uduk instant in one package, so that these products can be manufactured into a superior product business. The purpose of this study: 1) to determine the shelf life of dry fried sambal potato; and 2) microbacteria test. Dry fried sambal potato there are 3 kinds of treatment in the use of packaging that is plastic packaging, aluminum foil and without packaged. Type of experimental research with two-factor research design, the amount of sugar and solutions of tamarind. The results showed that storage with aluminum foil packaging of crispness level was crisp enough for 8 weeks of storage and bacteria contaminant amount 5,3104. The conclusion that dry fried sambal potatoes potatoes packing with aluminum foil is safe to consume and feasible.

E-Beam Irradiation and Ozonation as an Alternative to the Sulphuric Method of Wine Preservation.

Potassium metabisulphite is usually used for microbial stabilization in the process of vinification and wine preservation, but it is considered to be allergenic. The objective of the present study was to assess the efficiency of ozonation and ionizing radiation as alternatives to wine sulphurization. The efficiency of yeast removal and the retention of the chemical quality of wine were evaluated. Wine was subjected to 60 min of ozonation, and radiation doses were set at 1–10 kGy. Moreover, a combination of ozonation and ionizing radiation treatment was used. The ozonation of wine did not produce the expected results. That is, it did not limit the number of yeast cells. From the sixth minute, a significant deterioration in the taste and the color of the wine was found. Ionizing radiation at a dose of 1 kGy reduced the yeast count by 95.5%, and a reduction of 99.9% was seen after the application of 2.5 kGy. Moreover, these doses did not have a significant effect on the organoleptic properties or the chemical composition of wine. The total amount of polyphenols reduced from the maximum of 1127.15 to 1023.73 mg at the dose of 5 kGy. Radiation is widely used to preserve food products. Its use for finished wine preservation may be an alternative to sulphurization.

Preparation of triticale flour by ion-ozone treatment for pasta quality improvement

Currently, much attention is paid to the production of organic food. The scientific concept of nanoscience examines the synthesis of an ion-ozone mixture without harmful impurities of nitrogen and carbon oxides in the processing and preservation of food products based on different polarities of electrical current. The negative polarity of the ion-ozone mixture and the positive polarity of the product being processed using cavitation in the electromagnetic field increase the biological and ecological value of the products. Expanding the range of pasta for various categories and segments of the population requires the use of advanced raw materials, which include triticale grain. The method of improving the quality of triticale grain with cavitation and without cavitation on ion-ozone equipment and further processing into flour is proposed. On the basis of full-factor experiments 2 3 and 2 4 , regression equations have been developed that allow comparing the results of ion-ozone treatment with each other and revealing the basic technological properties of triticale of the “Taza” variety. The input variables are parameters of ion-ozone treatment (ion-ozone concentration, humidity before processing and processing time) and ion-ozone-cavitation processing (overpressure, ion-ozone concentration, humidity before processing and processing time). Output variables are: from the indicators of physical properties – density, mass of 1,000 grains; from biochemical properties – mass fraction of protein and content of raw gluten, and macaroni properties – grain hardness and specific work of deformation. This allows evaluating the effectiveness of using it in pasta production. t is proved by experiments that the technological properties of the control and ion-ozone treated samples are significantly different. The proposed technology of ion-ozone cavitation processing of triticale grain at grain-receiving enterprises allows improving physical, biochemical, and pasta properties of flour, which increases the efficiency of pasta production by more than 15 %.

In vitro bioactivity of novel chitosan bionanocomposites incorporated with different essential oils

Essential oils (EOs) can be obtained from a variety of crops and are rich in bioactive compounds (such as phenolic compounds, terpenes), which confer them biological activities (antimicrobial and antioxidant), and when incorporated into polymers, may enhance packaging activity. Therefore, the aim of this work was to develop bionanocomposites based on chitosan/montmorillonite incorporated with two different essential oils, rosemary (Rosmarinus officinalis L.) and ginger (Zingiber officinale Rosc), and to evaluate their antimicrobial and antioxidant properties via in vitro assays. Chitosan films were produced by casting, and the mechanical reinforcement, sodium montmorillonite (MMT), was tested at the rates of 0% or 2.5% (w/w chitosan). The proportion of rosemary EO (REO) or ginger EO (GEO) incorporated were 0.5%, 1% and 2% (v/v). Films without EO and MMT were used as control. The active compounds release process was monitored by migration assays in three food simulants (ethanol 50%, ethanol 10% and distilled water), and total phenolic compounds and their antioxidant activity was measured in the simulant over time. Diffusion coefficient (D) was also calculated. The films were tested in terms of their antimicrobial activity by viable cell colony count (CFU) method against five pathogenic foodborne bacteria (gram-positive, Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus, and gram-negative, Escherichia coli, Pseudomonas aeruginosa). The type of EO, the presence of MMT and the simulant used interfered in the amount of phenolic compounds released from the films. Films incorporated with GEO presented superior D values, and the release process was accelerated in more hydrophobic simulants (ethanol 50%). Montmorillonite hindered the release of active compounds from films incorporated with REO while facilitated the migration from GEO incorporated films. Part of the antioxidant activity of the migrants was preserved after the migration process, however no significantly differences were observed in the percentage of scavenging among different films. Incorporation of REO improved the antimicrobial activity of chitosan towards E. coli (at a rate of 1%) and E. faecalis (at a rate of 0.5% and with MMT). Incorporation of GEO (at a rate of 2% and with MMT) improved the antimicrobial activity of chitosan towards E. faecalis and S. aureus. Both EO’s, at all rates tested, improved significantly the antimicrobial activity of chitosan towards L. monocytogenes (achieving a maximum of log reduction of 7.7). The highest log reduction was obtained in films with 2% of GEO + MMT against Staphylococcus aureus (7.9). These novel bionanocomposites demonstrated potential as a coating to preserve food products, especially lipid food products.

The Experimental Research of Drying Kinetics of Nagpur Orange Fruit (Citrus Sinesis- L) by Hot Air Electrical Dryer

The study is aimed experimentally and compared with the theoretical results of drying kinetics of Nagpur orange fruit dried in a hot air electrical dryer. Orange fruit is highly perishable and needs to be consumed or processed immediately after harvest. Drying or dehydration is one of the most practical methods of preserving food products. Therefore, thin layer drying characteristics of falling rate of Nagpur orange are determined experimentally under different conditions of drying air temperatures, relative humidity and air velocities for different moisture contents. Thin layer models like Wang and Singh, Page and Henderson have been compared with Experimental results. The knowledge of drying kinetics helps for identification of exact drying time and air flow velocity for different moisture content. Here drying operation is carried out at a velocity of 1m/sec and 1.25 m/sec for different temperature of 55°C, 65°C and 75°C. This analysis reveals that drying temperature has a more significant effect on moisture removal while velocity has the least effect. Drying rate is found to increase with the increase in drying temperature and reduce with drying time. Experimental data is statistically correlated by plotting the drying characteristics curve. The analysis reveals that Wang and Singh's model is a better model to explain the drying behavior of Nagpur Orange fruit (R2=0.9888).

Influence of sub-inhibitory concentration of selected plant essential oils on the physical and biochemical properties of Pseudomonas orientalis

AbstractPlant essential oils have bacteriostatic activity in very low concentrations, thus they can be used as natural preservative in food products. The aim of this work was to understand the inhibitory and non-bactericidal effects of essential oils in low concentrations. To meet this aim some physical and biochemical properties of two P. orientalis strains isolated from food probes were investigated under the influence of plant oils. Control probes - without oils - played an important role in our investigations because P. orientalis is not a well-known and described species. Thus, these results allow us to gain additional knowledge about bacteria from P. orientalis species. The obtained results are proof that under the influence of oils, bacteria lose their ability to move, change their morphology, and also reduce their metabolic activity. However, they do not die, and properties such as the ability to produce ammonia, the ability to production of indole from the amino acid tryptophan as well as the ability to assimilation of saccharides are maintained.

Utilization of Cinnamon in Preparation and Preservation of Food Products from Microbial Contamination

Utilization of Cinnamon in Preparation and Preservation of Food Products from Microbial Contamination

Natural Antimicrobial Agents as an Alternative to Chemical Antimicrobials in the Safety and Preservation of Food Products

Background:Microbiological quality of food is of utmost importance in the food industry, so the use of food additives is essential to reduce microbial loads, which may result in food spoilage and poisoning.Objective:This study aimed to test the antimicrobial activity of three natural compounds – chitosan, ethanolic extract of propolis, and nisin – against 15 Gram-positive bacteria, 15 Gram-negative bacteria and two fungi and, also, to compare it with the antimicrobial activity of the chemical compound sodium nitrite, alone and in combination with sodium chloride.Methods:Antimicrobial activity was tested at different pH values and temperatures of incubation to simulate the presence of the pathogens in different food products and different storage conditions, as well as to determine their influence on the inhibition of microorganisms.Results:Most of the Gram-positive bacteria were inhibited at 25 µg/mL of nisin. Concentrations of 10 mg/mL of ethanolic extract of propolis inhibited fungi, most of the Gram-positive and some Gramnegative bacteria, and with concentrations of 0.65% (w/v) of chitosan, it was possible to inhibit most of the tested microorganisms. All the natural compounds tested had greater inhibitory effect against the various microorganisms compared with sodium nitrite alone and in combination with sodium chloride, in the different conditions of pH and temperature.Conclusion:This suggests that natural compounds could be good candidates for use as an alternative to chemical antimicrobials in food safety and preservation.

SCIENTIFICALLY-BASED APPROACHES TO THE PROCESS VEGETABLE FERMENTATION AND ADVANTAGES USE OF BACTERIAL STARTER CULTURES

Along with heat treatment, Smoking and drying in the sun, one of the oldest ways to preserve food is fermentation (fermentation). Fermented foods appeared long before people learned about the existence of microorganisms, and entered the traditional diet of almost all cultures. Currently, the production of salted, fermented and wetted products is an important segment of the food industry. The rate of reproduction of microorganisms in foods is affected by several factors including properties of the products (nutrient content, pH value, oxidation-reduction (redox) potential, water activity, etc.) and external factors, including storage conditions, such as temperature and relative humidity. Preservation of food products is usually based on the destruction of microorganisms or control of their reproduction and the overall composition of the microbiota. Reducing the rate or preventing microbiological spoilage of food is based on four main principles: minimization of product contamination by microorganisms; suppression of growth and reproduction of micro-organisms-contaminants; destruction of micro-organisms-contaminants; removal of micro-organisms-contaminants. Fermentation is based on a combination of the first three principles and is achieved by creating conditions for the growth of specific microorganisms that can give food the desired taste, aroma, texture and appearance. This review is devoted to the scientific aspects of vegetable fermentation, including the use of bacterial starter cultures. The characteristics of lactic acid microorganisms are given, the basic principles and advantages of the process of fermentation of vegetables and the biochemical processes taking place at the same time are given and described, the advantages of the use of bacterial starter cultures (strains of lactic acid microorganisms) for the purpose of improving the quality of the finished product are described.