The present invention relates to a process for the preparation of vegetable preserves, comprising immersing a vegetable, properly sized and without non-edible parts, in a solution containing darkening inhibitors; half-cooking the vegetable in water at a temperature comprised between 90 and 100deg.C; immersing the vegetable in a brine solution containing probiotic lactobacilli and/or bifidobacteria in a sterile container and sealing the container. The invention further relates to vegetables and vegetable preserves obtained by means of the process.
A major difficulty in this case is bacterial multiplication, which is necessary to reach high concentrations, i.e. about 10<10> colony forming units (CFJJ)Zg.
However, the intake of dairy products may be problematic for some people, due to allergies and/or intolerances to milk and its-derivatives.
Food Microbiol., 1998, 42:29) are already on the market; all these products must be rapidly consumed after opening.
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS;
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT;
MICRO-ORGANISMS OR ENZYMES; COMPOSITIONS
Technical board: The present invention relates to food preserves, in particular to vegetable preserves.
 Accordingly, the present invention relates to a process for the preparation of vegetable preserves containing probiotic microorganisms comprising immersing a vegetable, suitably sized and without non-edible parts, in an aqueous solution containing substances that prevent darkening, preferably citric acid, ascorbic acid, lemon juice or vinegar; draining and half-cooking the vegetable in water at a temperature ranging from 90 to 100<0>C; soaking the vegetable in a brine solution containing lactobacilli and/or bifidobacteria in a sterile container and sealing the container.
 Accordingly, the invention relates to vegetable preserves obtainable with the process described above.