Lactic Acid Bacterial Fermentation of Prawn Pickle

Abstract

For over 2000 years, bacteria have been used to convert carbohydrate to lactic acid and a variety of products have been generated varying in flavour, composition and consistency. The well known examples in which lactic acid is an ingredient are brined vegetables, pickles, salad, dairy and meat products. The uses of lactic starter cultures in dairy products, fermentation of sauerkraut, brined cucumbers, silages and fermented meat products particularly fermented sausages are well documented.