Salicórnia como produto fermentado: desenvolvimento de condições óptimas para um processo controlado

• Autor(a) principal: Raposo, M. F.
• Data de Publicação: 2007
• Outros Autores: Silva, J. V., Neri, Margarida, Morais, R. M. S. C.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.14/6329
• topic: Starting cultures; Lactic fermentation; Lactobacillus plantarum; Leuconostoc mesenteroide; Pediococcus acidilactici; Salicornia - pickleweed

In order to develop a fermented product with young stems of salicomia/pickleweed, an experiment was worked out and the fermentative process was studied. Initial data on the bacterial fauna of the plants revealed the existence of no lactic acid bacteria. Therefore, we chose to use of starting cultures. Sterile "heart cabbage" juice was the base for different fermentative bacteria: Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus acidilactici, and pH, titrated acidity and salinity were evaluated. The same experiment was undertaken with and without the glasswort or salicomia. Significant differences were observed only with L. plantarum: pH variation and percentage of lactic acid suffered a significant increase during the fermentative process, specially when salicomia was introduced in the juice. Results obtained for the titrated acidity were also good, since approximately 1% lactic acid was detected, as a result of the fermentative activity in the different starting cultures. Predominant species by the end of the fermentation was L. plantarum, being the one that produced higher quantities of lactic acid.