Preservation by fermentation: focusing on the chemistry and microbiology of vegetables

Fermentation of vegetables is a tradition way to preserve them because the organisms that cause spoilage are inhibited by the lower pH level after sugar is converted to acid during the fermentation process. Lactic acid bacteria such as Streptococcus, Lactococcus and Lactobacillus are the primary microorganisms that cause the preservation with natural plant sugars acting as substrates. Some examples of common fermented vegetables include pickles, sauerkraut and fermented olives.