KR20120057430A - Fermented pickle using heterofermentive lactic acid bacteria and method of manufacturing the same - Google Patents

Abstract

PURPOSE: A producing method of fermented pickle using hetero fermentation lactic acid bacteria is provided to obtain the fermented pickle having probiotics function by selecting and mixing the lactic acid bacteria capable of growing and breeding in the strong acid and high-salinity environment. CONSTITUTION: A producing method of fermented pickle using hetero fermentation lactic acid bacteria comprises a step of adding the lactic acid bacteria to a vegetable or fruit ingredient for fermenting at 5-20 deg C. The vegetable or fruit ingredient is selected from the group consisting of cucumber, onion, tomato, bell pepper, cabbage, cauliflower, carrot, beet, mushroom, mulberry, and olive. The lactic acid bacteria are selected from the group consisting of leuconostoc species WM1, leuconostoc species WP5, leuconostoc gelidum D2-185, and leuconostoc paramesenteroides KL4.

Description

Fermented pickles using heterogeneous fermented lactic acid bacteria and a method for manufacturing the same {FERMENTED PICKLE USING HETEROFERMENTIVE LACTIC ACID BACTERIA AND METHOD OF MANUFACTURING THE SAME}

The present invention relates to a fermentation pickle and a method for producing the same.

Pickles are foods that are enjoyed not only in Korea but also in the West. There are also pickles that have similar taste all over the world, such as cucumber pickles, and certain vegetables and fruits produced in each country can be used as main ingredients. Pickles can be appealed in various ways because the pickling, salty, sour, spicy taste and soaking solution can be used as olive oil, depending on the manufacturing method and taste. Turkish pickles, Tsumemono in Japan, Umeboshi, Achar in India, and Torshi in Iran have been developed for each country. This has led to the development of new types of pickles. Is a food with great growth and expansion at home and abroad.

Pickle is a pickled food that has a liquid type similar to water kimchi, which is a traditional Korean fermented food, but contains little microorganisms, and is preserved for a long time by immersing vegetables such as cucumber, onion, carrot, cabbage, and pepper in various organic acid and salt solutions. In addition, due to the strong acidity and spices added thereto, a unique flavor is generated, thereby enhancing appetite.

Although pickles and kimchi are similar in terms of vegetable preservation foods, pickles are mainly functional by raw ingredients, and kimchi has various functionalities due to raw materials-derived functions and probiotics. Generally, however, pickle is a strong acid immersion solution with a pH of 3.0-4.0, and there are few microorganisms for fermentation as well as harmful bacteria, and thus, lack of probiotics functionality.

It is an object of the present invention to provide a pickle that adds probiotics functionality by selecting and combining fermented lactic acid bacteria that are capable of growing and proliferating in a strong acid and high salt environment.

To achieve the above object, in one embodiment, the lactic acid bacterium Leuconostoc species WM1 (KACC91599P), Leuconostoc species WP5 (KACC91598P), Leukonostoke gelderum D2-185 Leuconostoc It provides a method for producing a fermentation pickle by adding one or more lactic acid bacteria selected from the group consisting of gelidum D2-185, KACC91601P) and Leuconostoc paramesenteroides KL4 (KACC91600P). In another embodiment the fruit is not limited thereto, but the fermented pickles, characterized in that any one selected from the group consisting of cucumbers, onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, beats, mushrooms, cherries, olives Provide a way to. In another embodiment, the fermentation temperature provides a method for producing a fermentation pickle, characterized in that 5 ~ 20 ℃. In another embodiment, the fermentation temperature provides a method for producing a fermentation pickle, characterized in that 10 ~ 15 ℃.

In one embodiment, Leuconostoc species WM1 (KACC91599P), Leuconostoc species WP5 (KACC91598P), Leuconoststock gelidum D2-185 ( Leuconostoc) It provides a fermentation pickle comprising one or more lactic acid bacteria selected from the group consisting of gelidum D2-185, KACC91601P) and Leuconostoc paramesenteroides KL4 (KACC91600P). In another embodiment, the fruit provides a fermented pickle, characterized in that any one selected from the group consisting of cucumbers, onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, beats, mushrooms, cherries, olives.

In the present invention, "fermentation pickle" refers to the fermentation by adding lactic acid bacteria to the pickle.

In the present invention, "vegetables" refers to vegetables and fruits, but not limited to cucumbers, onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, beats, mushrooms, cherries, olives and the like.

In the present invention, "first fermented lactic acid bacterium (also referred to as homozygous fermented lactic acid bacteria)" produces lactic acid (lactate) as an end product of at least 85% from one molecule of glucose according to the type of lactic acid fermentation. Refers to fermented lactic acid bacteria, but not limited to Lactobacillus farciminis , KCTC 3681), Lactobacillus plantarum , KCTC3106), Lactobacillus pentosus D2-44, KACC91596P) and Lactobacillus plantarum S-1 (KACC91597P).

In the present invention, "second fermented lactic acid bacteria (also referred to as" release fermented lactic acid bacteria ")" lactate, acetate (acetate), ethanol (ethanol) and carbon dioxide (CO ₂ gas), etc. from one molecule of glucose (glucose) Refers to fermented lactic acid bacteria which produce a variety of, but not limited to Leuconostoc species WM1 (KACC91599P), Leuconostoc species WP5 (KACC91598P), Leukonostoke gelidum D-185 ( Leuconostoc gelidum D2-185, KACC91601P) and Leuconostoc paramesenteroides KL4, KACC91600P.

In the present invention, the fermented lactic acid bacteria were selected by using the standard lactic acid strains that were obtained from kimchi-derived lactic acid bacteria and seed spawning material (KCTC) separated from kimchi.

When inoculating fermented lactic acid bacteria into the pickle composition in the present invention, 1000g by weight of the pickle composition may be inoculated 0.1g ~ 50g by weight of lactic acid bacteria, most preferably 10g (1g powder) of the liquid can be inoculated.

The initial fermentation microbial number of lactic acid bacteria cells added to the pickle composition in the present invention may be 1 × 10 ^{4 ~ 6} CFU / g and most preferably can be adjusted to 1 × 10 ⁵ CFU / g.

The solid content of the fermented pickles in the present invention can be variously changed according to the preference of the manufacturer and the layer consuming them, but is not limited thereto, and radishes, carrots, turnips, kohlrabi, yacon and red beets may be used as materials. . It is desirable to choose vegetables that have a relatively high strength in order to minimize softening occurring during fermentation and storage of pickle kimchi. In the present invention, red bits are used.

In the present invention, "red feet" is a rosette plant originated from the southern Mediterranean of Europe, and has been used as a medicinal plant since ancient Roman times, and is a vegetable that grows well in temperate and cool regions. Beet can satisfy physiological function due to high mineral content of folic acid and iron, etc. Betacyanin, a major pigment component of red beet, is an alkaloid and is anthocyanin, a phenolic compound. ) And the pigment itself is effective for antioxidant and anticancer. It is effective in digestive diseases, circulatory diseases and metabolic diseases, and is manufactured and sold as health functional foods using beets in the US and Europe. In addition, red is known as an appetizing color can lead to palatability, but has a distinctive fishy or earthy smell. It has excellent functionality and color, but has a fishy taste or soil, so if it is consumed by masking or fermentation metabolism by fermentation products, it is thought that the consumption of red beet will spread, and the strength of red beet is similar to radish. It is the main ingredient of this fermented kimchi.

Fermentation pickle according to the present invention controls the abnormal fermentation (abnormal fermentation) caused during fermentation due to the growth of lactic acid bacteria, it can add palatability and probiotics functionality due to lactic acid fermentation.

Hereinafter, the present invention will be described in detail by the following examples. However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited by the following examples.

Example

Example  1. Selection of Fermented Lactic Acid Bacteria

Six kimchi isolate strains and two lactic acid standard strains were selected as the fermented lactic acid bacteria of the present invention. In the case of Kimchi isolated strains, fermented cabbage kimchi prepared and fermented with Kimchi dilution solution diluted 10-fold in MRS solid medium (Merck, Germany) adjusted to pH 5.5 in order to search for the superior bacterial flora according to fermentation period. Incubated for ˜48 hours. The cultured strains were identified for Gram positiveness through Gram staining, and separated into Bacillus, Streptococcus and Cocci according to the shape of the strain, followed by sugar fermentation experiment and API manual using API 50 CHL kit (Bergey's manual: Williams and Wilkins, 1986). ), 58 strains were finally selected. In addition, in order to select the fermented lactic acid bacteria suitable for the present invention, 58 strains isolated from kimchi and 28 strains distributed from the seed stock storage (KCTC) were used to search for strains that were actively growing in a strong acid environment and high salt environment, respectively.

In case of strong acid environment, 1N-HCl solution (Dae-jung chemical, Korea) was adjusted to pH 2.5, 3.0, 3.5, 4.0, 4.5, 5.0 and 5.5 in MRS solid medium (Merck, Germany), respectively, 1 colony (colon) was inoculated strains in agar and incubated for 48 hours at 30 ℃. After incubation, the size and shape of the colonies were confirmed, and finally, 29 strains of growth strains of pH 3.5 or less were selected. In addition, when the fermentation process was introduced, the growth of lactic acid bacteria was confirmed in consideration of the characteristics of high salinity.

In order to consider the fermentation characteristics of 29 strains grown at pH 3.5 and 6% salinity, Gibson sterilized medium prepared with litmus indicator, sugar and tomato juice was prepared based on agar medium. After addition of each ㎖ l was inoculated with lactic acid bacteria solution was put on top of 1 ml soft plain agar medium to prevent the outflow of carbon dioxide gas (CO ₂ gas) generated during the culture of lactic acid bacteria. The medium was incubated at 30 ° C. for 48 hours. In the case of the first fermented lactic acid bacteria, lactic acid is mainly produced, so that the phenomena of the culture medium are less likely to be broken during culture, and the medium color is changed to milky white by the indicator. The second fermented lactic acid bacteria were severely cracked due to the generation of a large amount of CO ₂ , and the soft agar covered in the upper layer rose to the top of the tube. In addition, the color of the medium was pink compared to the first fermented lactic acid bacteria, it was able to distinguish between the first fermented lactic acid bacteria and the second fermented lactic acid bacteria. As a result, four kinds of the first fermentation strains of these strains were collected and finally selected as four sets of the second fermentation strains and one set of lactic acid bacteria (see Table 1).

Example  2. Preparation of Fermented Pickles

2-1. Preparation of Pickles

After mixing salt, sugar, vinegar and water in the composition of Table 1, and then heated at 100 ℃ and started to boil for 30 minutes, and then cooled to 80 ℃ to prepare a liquid base used for pickles, here Red beet (Pyeongchang-gun, Jinbu Nonghyup cooperative, Republic of Korea) was added to prepare a pickle just before the fermentation stage. The salt was used as salt, sun-dried salt, white sugar as vinegar, and vinegar as vinegar. The spice used was a mixture of mustard seeds, coriander, dill seeds, cinnamon, bay leaf, cloves and black pepper in equal amounts.

ingredient Weight (g) Solid content (red beat) 1,000 Salt 10 Sugar 90 2 times vinegar 100 water 900 Spice 10

2-2. Fermented Lactic Acid Bacteria Inoculation

In the following Table 2, each of the fermented lactic acid bacteria set in which four strains were mixed into the pickle was inoculated. Inoculated pickles were stored at different temperatures (5 ° C., 10 ° C. and 15 ° C.) as shown in Table 3, and 10 days later, the optimum fermentation temperature and storage days were sought through physical and sensory analysis.

Spawn set Strain name Bacteria Addition amount First fermented lactic acid bacteria Lactobacillus farciminis (KCTC 3681) 2.0 × 10 ⁵ CFU / g By mixing
Of pickle
One% Lactobacillus plantarum (KCTC 3018) 2.0 × 10 ⁵ CFU / g Lactobacillus pentosus D2-44 (KACC91596P) 2.0 × 10 ⁵ CFU / g Lactobacillus plantarum S-1 (KACC91597P) 4.6 × 10 ⁵ CFU / g 2nd fermented lactic acid bacteria Leuconostoc species (WM1) (KACC91599P) 1.6 × 10 ⁵ CFU / g By mixing
Of pickle
One% Leuconostoc species (WP5) (KACC91598P) 1.4 × 10 ⁵ CFU / g Leuconostoc gelidum (D2-185) (KACC91601P) 1.8 × 10 ⁵ CFU / g Leuconostoc paramesenteroides (KL4) (KACC91600P) 6.0 × 10 ⁵ CFU / g Control Distilled water addition 1% of total pickle

Example  3. Evaluation of Fermented Pickles

3-1. pH , Acidity, and salinity measurements

For the pickle prepared above, pH, acidity and salinity were measured according to the fermentation period. The pH was measured using a pH meter (Metrohm 827, USA) with 10 ml of fermented pickle solution, and the titratable acidity of the fermented pickle was titrated until the pH was 8.3 by taking 10 ml of the fermented pickle solution. After measuring the amount was converted into lactic acid (%) as follows.

The salinity of the fermented pickles was measured using the Mohr method. 0.5 ml of 10% K ₂ CrO ₄ was added to 1 ml of the fermented pickle solution, and titrated with 0.02 N AgNO ₃ solution to give the reddish brown color as an end point. The sugar content of the fermented pickles was measured using a refractive sugar meter (VEE GEE refractometers, PDX-1, USA) and the experimental results are shown in Table 3 below.

Temperature 5 ℃ Item Control First fermented lactic acid bacteria 2nd fermented lactic acid bacteria pH
Titratable acidity
Salinity
Sugar content 3.84
1.08
0.99
8.10 3.84
1.35
1.17
8.10 3.84
1.17
1.05
8.20 Temperature 10 ℃ Item Control First fermented lactic acid bacteria 2nd fermented lactic acid bacteria pH
Titratable acidity
Salinity
Sugar content 3.84
1.17
1.23
8.20 3.76
1.44
1.23
8.10 3.72
1.32
1.17
8.20 Temperature 15 ℃ Item Control First fermented lactic acid bacteria 2nd fermented lactic acid bacteria pH
Titratable acidity
Salinity
Sugar content 3.84
1.17
1.11
8.10 3.44
1.71
1.05
7.80 3.62
1.42
1.05
8.05

According to Table 3, in the case of the control group put 1% of distilled water instead of fermented lactic acid bacteria and stored for each temperature, the pH was constant at 3.84 even after 10 days of storage. Since there was no change in pH, the titratable acidity also did not change over time. For salinity, there was no increase or decrease with time around 1%. In the case of the first fermented lactic acid bacteria, it was confirmed that the fermentation rate was slow at pH of 3.84-3.85 similar to the control. However, at the fermentation storage temperature of 10 ℃ or more, the growth of lactic acid bacteria was active, so the pH was 3.44 and the titratable acidity was 1.71% at the storage temperature of 15 ℃ for 10 days. The second fermented lactic acid bacteria fermented pickle had a smaller pH reduction range than the first fermented lactic acid bacteria fermented pickle. The reason for this is considered to be a difference according to the characteristics of the first fermented lactic acid bacteria and the second fermented lactic acid bacteria, the second fermented lactic acid bacteria are known to have a low growth rate in a strong acid environment compared to the first fermented lactic acid bacteria. In general kimchi fermentation, the first fermentation of the first fermented lactic acid bacterium, Leuconostoc species, is fermented, but as fermentation progresses, the first fermented lactic acid bacterium, Lactobacillus, becomes fermented. In, the fermentation lactic acid bacteria of the first fermentation lactic acid bacteria than the proliferation of lactic acid bacteria was more active than the acid production. In the case of sugar, the control was confirmed that the change does not occur even after 10 days of storage, and the higher the fermentation temperature of the first fermentation lactic acid bacteria fermentation pickle and the second fermentation lactic acid bacteria fermentation pickle reduced sugar content, stored at 15 ℃ 1 Fermentation of Lactic Acid Bacteria Fermentation pickle decreased 7.80 brix%.

3-2. Texture

A texture analyzer (texture analyzer, TAXT-2, Stable Micro Systems, Ltd., England) was used to measure the tissue strength of the fermented pickles solids. The texture was measured by the strength of the solids (penetration (rupture) test). The measurement conditions were probe 2 mm, pre-test speed 5.0 mm / s, test speed 1.0 mm / s, post-test speed 10.0 mm / s, burst test The speed (rupture test speed) was 2.0 mm / s and the distance was 15 mm. The analysis measured the maximum peak indicative of intensity (force (g)). The results are shown in Table 4 below.

Temperature (℃) force (g) Control First fermented lactic acid bacteria 2nd fermented lactic acid bacteria 5 954.18 968.57 996.90 10 915.80 775.01 860.11 15 886.36 665.76 836.15

As a result of Table 4, it was confirmed that the strength of the rupture force is reduced due to the red beet tissue receding due to the pickle fermentation, which is confirmed to be particularly low in the fermented pickles. In the case of fermented lactic acid bacteria fermented pickled fermentation, the strength decreased significantly with higher temperature, while the strength of the fermented pickled fermented lactic acid bacteria decreased significantly at 10 ℃ and 15 ℃ storage. It was higher than the first fermented lactic acid bacteria reservoir.

3-3. Microbial change measurement

After fermentation of pickles, microbial analysis was performed to investigate the increase and decrease of the microbial count. For total lactic acid bacteria in fermented pickles, MRS solid medium (Merck, Germany) with pH adjusted to 5.5 was selected, and PES solids were analyzed by LBSobacilli and Leuconostoc species. Medium was used. After aseptically diluting 1 g of the fermented pickle sample in sterile saline, 100 μl was aliquoted into plates and evenly blended, followed by incubation at 30 ° C. The results are shown in Table 5 below.

Temperature 5 ℃
Medium (strain) Control First fermented lactic acid bacteria fermented pickles Second Fermented Lactic Acid Bacteria
Fermented Pickles MRS (total LAB) <10 ¹ 3.1 × 10 ⁷ 3.5 × 10 ⁷ m-LBS ( Lactobacillus sp.) <10 ¹ 5.2 × 10 ⁷ - PES ( Leuconostoc sp.) <10 ¹ - 2.5 × 10 ⁷ Temperature 10 ℃ Medium (strain) Control First fermented lactic acid bacteria fermented pickles Second Fermented Lactic Acid Bacteria
Fermented Pickles MRS (total LAB) <10 ¹ 1.0 × 10 ⁸ 5.9 × 10 ⁷ m-LBS ( Lactobacillus sp.) <10 ¹ 1.2 × 10 ⁸ - PES ( Leuconostoc sp.) <10 ¹ - 5.8 × 10 ⁷ Temperature 15 ℃ Medium (strain) Control First fermented lactic acid bacteria fermented pickles Second Fermented Lactic Acid Bacteria
Fermented Pickles MRS (total LAB) <10 ¹ 2.5 × 10 ⁸ 1.4 × 10 ⁸ m-LBS ( Lactobacillus sp.) <10 ¹ 2.1 × 10 ⁸ - PES ( Leuconostoc sp.) <10 ¹ - 1.3 × 10 ⁸

As a result of adding fermented lactic acid bacteria by 1.0 × 10 ⁵ CFU / mL at the beginning of Table 5 and then fermenting for 10 days, it was confirmed that the first fermented lactic acid bacteria were better grown in a strong acid environment than the second fermented lactic acid bacteria. All fermented pickles inoculated with lactic acid bacteria in the range of 5 ~ 15 ℃ was the amount of microorganisms after 10 days of fermentation sure to maintain 1.0 × 10 ⁷ CFU / mL or more, in at least 10 ℃ 10 ⁸ CFU / mL or more growth by general Kimchi It is similar to the microbial amount of.

3-4. Sensory evaluation

For the fermented pickles prepared above, sensory evaluation was performed on 20 panelists. The sensory evaluation of fermented pickles was divided into kimchi appearance, smell, color, taste, and texture to evaluate strength and acceptability. For each item, we used the likert 9-point scale, which scores 1 point for the lowest preference and 9 points for the highest preference. 20 experienced panelists were composed and sensory evaluation was conducted. The results are shown in Table 6 below.

Temperature 5 ℃ Item Control Fermented Lactic Acid Bacteria Fermentation Second Fermented Lactic Acid Bacteria Fermented Pickle Exterior 7.67 7.50 7.50 Shinto 5.83 5.33 5.83 Dandan 3.83 4.33 4.50 Fermentation odor 3.17 3.33 3.00 Odor 2.50 2.50 2.33 Sour taste 5.67 6.17 5.50 sweetness 4.83 5.33 5.17 Overcooked taste 3.00 3.33 2.67 already 2.33 1.50 1.50 Solidity Chewability 7.17 7.17 7.33 Carbonated rice in broth 4.33 5.50 5.67 Overall likelihood 5.33 6.33 6.17 Temperature 10 ℃ Item Control Fermented Lactic Acid Bacteria Fermentation Second Fermented Lactic Acid Bacteria Fermented Pickle Exterior 7.67 7.00 7.33 Shinto 4.50 5.33 4.67 Dandan 4.17 3.83 3.33 Fermentation odor 3.00 3.33 3.50 Odor 2.17 2.33 1.83 Sour taste 5.50 6.50 5.50 sweetness 5.67 4.17 4.67 Overcooked taste 3.67 3.83 3.67 already 2.83 1.50 1.67 Solidity Chewability 7.00 6.00 6.50 Carbonated rice in broth 3.67 5.00 5.33 Overall likelihood 5.50 6.17 6.17 Temperature 15 ℃ Item Control Fermented Lactic Acid Bacteria Fermentation Second Fermented Lactic Acid Bacteria Fermented Pickle Exterior 8.00 7.67 7.67 Shinto 5.67 4.83 5.17 Dandan 6.00 5.33 4.83 Fermentation odor 4.33 4.33 3.67 Odor 2.00 2.00 1.83 Sour taste 5.00 7.17 6.00 sweetness 4.83 3.00 4.00 Overcooked taste 3.17 3.50 2.83 already 1.83 2.17 1.67 Solidity Chewability 7.00 5.33 6.00 Carbonated rice in broth 3.00 4.83 5.33 Overall likelihood 4.50 5.50 5.17

As shown in Table 6, the fermentation pickle of the embodiment was determined to have a distinctive reddish-reddish-colored red color regardless of fermentation or not, and did not vary according to the experiment. Even after 10 days of fermentation, it was found that the fermentation odor, off-flavor, overcooked taste, and already low were observed, and the inner and the danae were mixed appropriately to show moderate strength between 5 and 6 points. In the case of 15 ℃ fermented pickles, the fermentation odor increased to 3 ~ 4 points, but it did not adversely affect the acceptability. In the case of texture, the higher the temperature and the fermented pickles, the weaker the chewability, but the carbonated rice increased. Fermented pickles were superior to the control in the overall preference.

While the invention has been described with reference to exemplary embodiments so far, those skilled in the art will appreciate that various changes can be made therein and equivalents may be substituted for elements thereof without departing from the scope of the invention. You will know. In addition, many modifications may be made to adapt a particular situation and material to the teachings of the invention without departing from the essential scope thereof. Therefore, it is intended that the present invention not be limited to the particular embodiments disclosed as the best mode contemplated for carrying out the invention, but that the invention will include all embodiments falling within the scope of the appended claims.

Institute of Agricultural Biotechnology KACC91598 20101112 Institute of Agricultural Biotechnology KACC91599 20101112 Institute of Agricultural Biotechnology KACC91600 20101112 Institute of Agricultural Biotechnology KACC91601 20101112

Claims (6)

Leuconostoc species WM1 (KACC91599P), Leuconostoc species WP5 (KACC91598P), Leuconostoc gelidum D2-185 and KACC91601P) A method for producing a fermentation pickle by adding at least one lactic acid bacterium selected from the group consisting of stock paramesenteroides KL4 ( Leuconostoc paramesenteroides KL4, KACC91600P). The method of claim 1,
The fruit is a method for producing a fermentation pickle, characterized in that any one selected from the group consisting of cucumbers, onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, beats, mushrooms, cherries, olives. The method of claim 1,
Fermentation temperature is a method for producing a fermentation pickle, characterized in that 5 ~ 20 ℃. The method of claim 1,
Fermentation temperature is a method for producing a fermentation pickle, characterized in that 10 ~ 15 ℃. Leuconostoc species WM1 (KACC91599P), Leuconostoc species WP5, KACC91598P, Leuconostoc gelidum D2-185, KACC91601P) and leukonostock A fermentation pickle comprising at least one lactic acid bacterium selected from the group consisting of Paramesenteroides KL4 ( Leuconostoc paramesenteroides KL4, KACC91600P). 6. The method of claim 5,
The fruit is pickled fermentation, characterized in that any one selected from the group consisting of cucumbers, onions, tomatoes, bell peppers, cabbage, cauliflower, carrots, beats, mushrooms, cherries, olives.