Professional Documents
Culture Documents
Indian sub-continent
Acar, Achar, Tandal achar, Garam nimboo achar Pickled fruit and vegetables
Gundruk Fermented dried vegetable
Asinan, Burong mangga, Dalok, Jeruk, Kiam-chai, Pickled fruit and vegetables
Kiam-cheyi, Kong-chai, Naw-mai-dong, Pak-siam-
dong, Paw-tsay, Phak-dong, Phonlami-dong, Sajur
asin, Sambal tempo-jak, Santol, Si-sek-chai, Sunki,
Tang-chai, Tempoyak, Vanilla,
East Asia
Africa
Americas
Cucumber pickles, Dill pickles, Olives, Sauerkraut, Pickled fruit and vegetables
Middle East
Lamoun makbouss, Mekhalel, Olives, Torshi, Tursu Pickled fruit and vegetables
L. lactis
L. acidophilus
Yeasts Tolerate
acid, 40%
sugar
aw > =0.85
Candida species
Geotrichum candidum
Aw Phenomenon Examples
0.90 Lower limit for bacterial growth. Foods with 55% sucrose, 12% salt.
Salmonella, Vibrio Intermediate-moisture foods (aw =
parahaemolyticus, Clostridium 0.90-0.55)
botulinum, Lactobacillus and
some yeasts and fungi inhibited
0.85 Many yeasts inhibited Foods with 65% sucrose, 15% salt