Fermented foods
Practical Action
Yeasts and moulds that have a high tolerance to acid and/or salt may cause spoilage, which is
seen as a white growth on the surface of vegetables that protrude from the surrounding liquor.
The lid of the tank should therefore be weighted to hold down the vegetables so that they
remain submerged. It is essential that pickle processors maintain good hygiene in a processing
plant because acid-tolerant spoilage yeasts and moulds may adapt to conditions and colonise a
production unit to cause serious outbreaks of product spoilage. Manufacturers should make
sure that all surfaces, floors, machines and utensils are cleaned daily with hot water and
chlorine-based sterilants. Further information on the production of individual pickles is given
in separate technical briefs described in the introduction.
Further information
• Fermentations in world food processing, Steinkraus, K.H., 2002. Comprehensive Reviews
in Food Science and Food Safety, 1, 23-32.
• Fermented Beverage Production, Lea, A.G.H. and Piggott, J.R. (2nd Edn.), 2003, Springer
Publications.
• Fermented Cereals. A Global Perspective, Haard, N.F., Odunfa, S.A., Lee, C-H., Quintero-
Ramírez, R., Lorence-Quiñones, A. and Wacher-Radarte, C., 1999, FAO Agricultural
Services Bulletin No. 138, FAO, Rome, available at
http://www.fao.org/docrep/x2184e/x2184e00.htm
• Handbook of Food and Beverage Fermentation Technology, Hui, H., Goddik, L.M., Hansen,
A.S., Josephsen, J. and Nip, W-K., (Eds.), 2004, Marcel Dekker, New York.
• Handbook of Indigenous Fermented Foods, Steinkraus, .K.H., (Ed.), 1995, Marcel Dekker.
• How pickle is made - The Manufacturing Process of pickle available at
www.madehow.com/Volume-4/Pickle.html#ixzz16miMYklC
• Industrialization of Indigenous Fermented Foods, 2nd. Edn., Steinkraus, K., 2004, Marcel
Dekker, New York.
• Main characteristics and applications of solid substrate fermentation, Pérez-Guerra, N.,
Torrado-Agrasar, A., López-Macias C. and Pastrana L., 2004, available at
http://ejeafche.uvigo.es/2(3)2003/001232003F.htm
• Principles and Practices of Winemaking, Boulton, R.B., Singleton, V.L., Bisson, L.F. and
Kunkee, R.E., 1996, Springer Science and Business Media, Heidelberg, Germany.
• The Brewers’ Handbook - The Complete Book to Brewing Beer, Goldammer, T., 2000, Apex
Publishers, Clifton, Virginia.
• The Indigenous Fermented Foods of Sudan, Dirar, H.A., 1993, CAB International,
Wallingford, UK, pp. 345-384.
• The Complete Manual of Small-scale Food Processing, Fellows, P.J., 2012. Practical
Action Publishing, in preparation.
• Wine Science: Principles, Practice, Perception, Jackson, R.S., 2000, Academic Press, San
Diego, California.
This document was written by Peter Fellows for Practical Action, March 2012.
Practical Action
The Schumacher Centre
Bourton-on-Dunsmore
Rugby, Warwickshire, CV23 9QZ
Reino Unido
Tel: +44 (0)1926 634400
Fax: +44 (0)1926 634401
E-mail: inforserv@practicalaction.org.uk
Website: http://practicalaction.org/practicalanswers/
Practical Action is a development charity with a difference. We know the simplest ideas can have the
most profound, life-changing effect on poor people across the world. For over 40 years, we have been
working closely with some of the world’s poorest people - using simple technology to fight poverty and
transform their lives for the better. We currently work in 15 countries in Africa, South Asia and Latin
America.
9