dominate and the substances they produce.
Low salt concentrations and temperatures
f a v o r Leuconostoc mesenteroides, which
generates a mild but complex mixture of
acids, alcohol, and aroma compounds; higher
temperatures favor Lactobacillus plantarum,
which produces lactic acid almost exclusively.
Many pickles undergo a microbial succession,
with Leuconostoc dominating early and then
giving way to Lactobacillus as the acidity
rises. Some Asian pickles are made not by
spontaneous lactic fermentations, but by the
addition of another fermented “starter”
material, the by-products of producing wine
or miso or soy sauce. Japanese nukazuke are
unique in employing rice bran, whose
abundant B vitamins end up enriching the
pickled daikon and other vegetables.
Problems Problems in vegetable
fermentations are generally caused by
inadequate or excessive salt concentrations or