Lactic acid fermentation of onions

Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds

“…The present study shows that L. plantarum was able to reach 10 9 CFU/ml in 16 h when grown in L. saccharina. The growth of L. plantarum in the seaweeds was comparable with the results obtained from previous workers for cabbage, beet juices and onions (Roberts and Kidd, 2005).…”

“…Analyzing the correlation between the sugar utilization and the lactic acid production by the L. plantarum in terms of R 2 coefficient, a high correlation was obtained for the fermentation carried out at 0 rpm (0 rpm: R 2 = 0.977) and for 50 rpm (R 2 = 0.8281) and 100 rpm (R 2 = 0.8539) an average correlation was obtained. Lactic acid fermentation has also been carried out for onions by using either brine from sauerkraut or slices of cabbage as inoculum (Roberts and Kidd, 2005). The fermentation produced sour onion with pH between 3.25-3.35 and 1.2-1.5 g lactic acid/100 ml in 14 days.…”

“…Several reports are available on the use of terrestrial vegetables for lactic acid fermentation such as artichokes (Ge et al, 2009), carrot (Kun et al, 2008;Bergqvist et al, 2005), cabbage (Kohajdová et al, 2006;Yoon et al, 2006), beet root (Yoon et al, 2005), onions (Roberts and Kidd, 2005) and cucumber (Daeschel et al, 1988). However, the use of algal materials for the production of edible fermented products has been limited.…”

Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp

“…A high TSS value is important for fermentation to succeed. For example, lactic acid fermentation of onion (Allium cepa) which has an initial low TSS content ranging between 4.9-8.6 % (Galdon et al 2008) had required the addition of sugar (Roberts and Kidd 2005). In general, fermentation of durian pulp for 10 days at 27 and 40°C resulted in a decrease in the TSS content.…”

The use of the oregano (Origanum vulgare L.) essential oil and hydrosol in green olive fermentation

“…Acceptance sensory analyses were performed on the 40 th day of the fermentation according to Meilgaard et al (1999) and Roberts and Kidd (2005). Twenty panelists were asked to taste each sample and to rate its overall acceptability using a 9-point hedonic scale with the scores ranging from 1:dislike extremely, to 5:neither like nor dislike and to 9:like extremely.…”