Microbial Succession for production of fermented vegetables

Microbial succession includes the consumption of organic materials such as cellulose that inhibits the growth of bacteria that is responsible for spoilage of vegetables. Fermented foods and vegetables use microorganisms that provide several health benefits such as improving gastrointestinal health and also lowering the risk of type two diabetes. In advance method composting is a method for recycling organic wastes and producing organic fertilizer. For primary fermentation of compost microbial succession occurs. 

Microbial succession during production of   fermented vegetables

Cabbage is a well-known fermented vegetable that is served as a nutritious vegetable in winter when fresh food is scarce. Production of fermented vegetables is dependent on the resident microbial community and fermentation condition. Initial stage of fermentation depends upon temperature and concentration of relative ingredients that ensure LAB or Lactic Acid Bacteria for successful fermentation. Lactic acid bacteria produce organic acids, flavour compounds and vitamins that result in qualities of fermented vegetables such as increased shelf-life, nutrition and flavour. Microbial succession used for production of fermented vegetables provides several benefits for human health. Sauerkraut is a fermented cabbage that begins with the proliferation of Leuconostoc Mesenteroides. This bacterium increases production of Carbon-die oxide and acid that reduces pH level and resists growth of unwanted microorganisms. It inhibits microorganisms that cause food spoilage while preserving the color of cabbages. Action of L. mesenteroides changes the atmosphere of the culture and provides favourable conditions for the growth of LAB. 

Fermented vegetable products

Fermented vegetables do not also perverse food from spillage but also provide several health benefits. Microbial succession includes probiotics that are essential for health benefits such as improved digestion, provide better immunity and increased weight loss. Several fermented vegetable products help in providing good health. Tempeh is a product made up of fermented soybeans that have been compressed into a cake. This is a good substrate of meat as it contains high protein and can be baked, steamed or sauteed. In addition to probiotic content, tempeh is rich in nutrition and it includes soy protein that helps to reduce risks of hearts. 25gm of soy protein helps to decrease LDL or bad cholesterol. Tempeh also acts as an antioxidant that reduces harmful compounds and the buildup of free radicals. Natto is also a fermented food made up of soybeans that has a strong flavour and slimy texture. It contains a high number of fibers that help to improve digestive health of consumers. That helps to regulate stool and alleviate constipation. It has a high amount of Vitamin K that provides good health to bones by improving calcium metabolism. This fermented food has a significant role in preventing and dissolving blood clotting as it produces an enzyme called natto kinase that prevents blood clotting. Kombucha is a fermented beverage made from green and black tea that helps to decrease toxicity in the body. Pickle is also a salty and spicy fermented food made using natural preservatives such as salt. There are other fermented foods such as wine made by fermented fruits, beer made by fermented cereals and vodka made by fermented barley. These foods are tasty and have a tangy taste that sometimes results in addition to these foods. 

How to use fermented vegetables

Fermented vegetables are used for producing fermented foods and beverages to control microbial growth. This food includes probiotics also known as good bacteria including lactobacillus are most well-known probiotics. It plays an important role in the improvement of the gut and creates more favourable conditions in the gut for supporting microbial acts. It is also beneficial to several organs such as heart, skin and brain. Fermented foods are easily available and have affordable prices. It is easy to use fermented vegetables but sometimes overcooked vegetables lose their probiotic qualities. Fermented vegetables have the quality to remain fresh for a long time but are left too long resulting in colorful molds and a rotten smell. Fermented vegetables often result in gas and bloating if over consumed. This is because of the gas released by huge amounts of microbes in the Gut. Raw fermented vegetables have more nutritive value than cooked fermented vegetables and overcooked vegetables have less nutrition. It is recommended to eat fermented vegetables as a form of salad, sauteed and slightly fried rather than overcooked vegetables. 

What do fermented vegetables taste like

Fermented vegetables have a tangy taste similar to vinegar, during fermentation vegetables develop a subtle flavour. Sometimes fermented vegetables taste salty and are used as a seasoning for sandwiches. 

Conclusion 

Fermented vegetables have increased nutrition value using microbial succession provides lots of health benefits such as it reduces risk of heart attack, helps to improve digestion, reduces risk of diabetes and reduces constipation by regulating passing of stool. It uses lactic acid bacteria for providing a suitable condition to enhance the growth of good bacteria and inhibits the growth of bacteria that result in premature spoilage of vegetables. Many industries use fermented vegetables and fruits for making several foods such as wine, pickle, jam, jelly, Tempeh and Sauerkraut. Vegetables such as radish, carrot, beetroots and cabbage are fermented easily at home.