-
Lacto fermented vegetables and their potential in the developing world
01.05.2011
Lacto fermentation is an ancient method of food preservation that, with greater control over the process, has great potential as a low-cost, low-energy and culturally acceptable method of improving food security and nutrition in developing countries. It prevents the growth of most food-borne pathogens and obviates the need for pasteurization or the addition of preservatives. In some cases lacto fermentation can also reduce or remove naturally occurring toxins and anti-nutritional compounds in certain raw fruits and vegetables.