Fermentative preservation of plant foods

Introduction, 136s 2. Driving force, 136s 2.1 Carbon, 136s 2.2 Nitrogen, 138s 2.3 Minerals, 138s 3. Epiphytic flora, 138s 4. Process conditions, 139s 4.1 (An)aerobiosis, 139s 4.2 Salts, 140s 4.3 Water, 140s 4.4 Temperature, 140s 4.5 Inhibitors, 140s 5. Natural fermentation, 141s 6. 'Controlled' natural fermentation, 141s 7. Pure culture fermentation, 141s 8. Impact, 142s 8.1 Anti-microbial metabolites of low molecular weight ( < lOOO), 142s 8.2 Anti-microbial products of molecular weight ~1 0 0 0 , 1 4 4 s 8.3 Competition, 145s 9. Post-fermentation processing, 1455 10.Prospects, 145s 11.References, 145s