Qualitative determination of lactofermented products found in the commercial network of Iaşi County

Abstract

Pickling is a semiconservation method by which they try to obtain the necessary concentration of lactic acid in a saline solution, through bacterial fermentation, starting from the glucides existing in products. In this scientific paper, we made a comparative study between lacto-fermented products from the commercial network and lactofermented products obtained in a different way (iodated/non-iodated salt) through the household pickling method. Overall, we had 14 samples of lacto-fermented products, nine samples from supermarkets and five samples of sauerkraut with iodated and noniodated salt. During the carrying out of the study, we also followed the highlighting of iodated salt effects on the conservation process of vegetables by pickling. Through the chemical analyses and the physical determinations effectuated, we have tried to show the differences existing between the products purchased from the commercial network and those obtained by household pickling.