Abstract

It was tried to preserve vegetables carrot, capsicum, cucumber, and cabbage by fermenting lactic acid. When vegetables were prepared correctly and put in a brine containing 2.5% equilibrated salt with additions, their natural flora fermented the vegetables. This fermentation process was compared to pure culture fermentation using Lactobacillus helveticus. After four weeks of fermentation at 20 ± 2o C, the pH of the fermented vegetables ranged from 2.97 to 4.02, with 0.5 to 1.31% lactic acid. When Lactobacillus helveticus fermented, acid production was often produced at a somewhat faster pace than when wild flora was used. In vegetable fermentation, mustard powder at 1% concentration was proven to be an effective substitute preservative. Fruits and vegetables’ shelf life is extended by lactic acid fermentation, which also improves their nutritional content, flavors, and toxicity levels. Fermented vegetables had acceptable quality in terms of color, texture, flavor, and taste and were microbiologically stable for six months of storage at room temperature (25 ± 8 o C).

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