| abstract |
The invention relates to a method for fermenting vegetable products applicable to, among others, gherkins, carrots and all possible varieties of olives. The inventive method comprises an additional stage to the traditional method, involving the inoculation of the brine, in which the vegetable products are placed, with a mixed culture comprising two micro-organisms: Lactobacillus plantarum LP RJL2 (producer of plantaricin S with a high bacteriocin excretion efficiency in the medium) and Lactobacillus plantarum LP RJL3 (producer of extracellular polysaccharide). The inventive method provides the fermented product with a more homogeneous flavour, smell and quality as well as reducing spoilage significantly, which increases the output of the method. |