An overview of plant-autochthonous microorganisms and fermented vegetable foods

Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects.They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life.Usually,the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory,technological,nutritional and functional properties.This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits.The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.

Influence of Probiotic Fermented Fruit and Vegetables on Human Health and the Related Industrial Development Trend

The paper briefly discusses the relationship between chronic diseases and gut health,and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases.This paper also summarizes the research status of probiotic fermented fruit and vegetables,and discusses the main achievements of our group in this field and future developments of the related industry.The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables,but also organically combine probiotics and their active metabolites with prebiotics(dietary fiber,etc.),thereby promoting intestinal health as well as preventing and relieving chronic diseases.Fermentation technology provides a new approach to the study of the effect of probiotics on human health,and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry.Thus,fruit and vegetable fermentation technology has excellent market potential.

Antimicrobial Profile of Lactic Acid Bacteria Isolated from Vegetables and Indigenous Fermented Foods of India against Clinical Pathogens Using Microdilution Method

In dairy and food industries lactic acid bacteria （LAB） have been used in form of starter culture that plays vital role in fermentation; as flavouring and texturizing or as preservative agents. There is increasing evidence that lactobacilli which inhabit the gastrointestinal tract develop antimicrobial activities and participate in the host＇s defence system[1]. During fermentation, most of the LAB produces a number of different compounds like organic acids, hydrogen peroxide, diacetyl, acetaldehyde, carbon dioxide, polysaccharides, and proteinaceous compounds called bacteriocins or bacteriocinogenic peptides.

Biochemical Characterization of Three Vegetable Based Fermented Food Products (<i>Hungrii, Rhujuk</i>and <i>Tsutuocie</i>) of Nagaland, India

Indigenous fermented foods are important constituent of staple diet of the Naga tribes of India. In Nagaland, there are variety of fermented foods and beverages with traditional and cultural value. Agriculture being the main occupation, preservation technique of perishable crops has been passed down from generation to generation. Here we present the biochemical characterization of some vegetable based fermented food products of Nagaland i.e., Hungrii (Brassica leaves), Rhujuk/Bastanga (Bamboo shoot) and Tsutuocie (Cucumber). The comparative account of nutritive values like moisture content, pH, protein content, reducing sugars, crude fibre, total phenol content, flavonoid content and antioxidant activity of fermented foods and its constituent raw materials was done. Results indicated high amounts of protein in Hungrii (34.07 g/100g). Most of the fermented foods had low moisture content rendering it to have longer shelf life. Rhujuk/Bastanga was found to have significantly higher levels of phenolic content (1.44 mg GAE/g and 2.44 mg GAE/g), thus having high antioxidant activity in comparison to the other fermented products. This present study thus puts some light on the proximate composition as well as the antioxidant content of some major vegetable based fermented food products of Nagaland so as to popularize these products as nutritional support to the region for health improvement.

Probiotic properties of Lactobacillus paraplantarum LS-5 and its effect on antioxidant activity of fermented sauerkraut

This study aimed to investigate the safety and probiotic properties of Lactobacillus paraplantarum LS-5 isolated from traditional northeastern sauerkraut,and to assess the antioxidant capacity of different solvent extracts(ethanol,water,and hot water)of L.paraplantarum LS-5-inoculated sauerkraut.L.paraplantarum LS-5 was shown to have various probiotic characteristics,such as good survival ability under artificial gastrointestinal conditions,antagonistic activity of various pathogens,non-biogenic amines,antibiotic susceptibility,and non-hemolytic.The 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonate(ABTS)radical scavenging activity of the L.paraplantarum LS-5-inoculated sauerkraut alcohol extract(71.13%)was significantly higher than water extract(59.59%)(p<0.05).The ferric reducing antioxidant power(FRAP)of sauerkraut alcohol extract(614.93 Troloxμmol L^(-1))exhibited a slightly stronger ability compared to water extract(388.53 Troloxμmol L^(-1))and the heated sauerkraut water extract(383.20 Troloxμmol L^(-1))at extract concentrations of 5.0 mg mL^(-1).Its 1,1-diphenyl1-2-picrylhydrazyl(DPPH)radical scavenging activity was also stronger.It was found by principal component analysis(PCA)and Pearson that the DPPH radical-scavenging activities of sauerkraut extracts were significantly correlated with the content of polyphenols and flavonoids(p<0.05).Unlike kimchi,Northeastern sauerkraut is consumed mainly by heating,so this study could contribute to understanding the antioxidant capacity of different solvent extracts of sauerkraut,and before and after heating water extracts.

Seasonal alteration of environmental condition-driven shift in microbiota composition, physicochemical attributes and organic compound profiles in aged Paocai brine during intermittent back-slopping fermentation

The aim of this study was to investigate the seasonal alterations in microbial composition and quality parameters of Paocai brine during back-slopping fermentation. With relatively constant reducing sugar levels across seasons, higher titratable acidity and lower pH was observed in summer and autumn. Organic compound analysis revealed higher production of lactic acid, acetic acid and γ-aminobutyric acid (GABA), and less free amino acids in summer. As for bacterial composition, Lactobacillus gradually flourished across winter, spring, summer and autumn, accompanied by decline of Pediococcus abundance. For fungal composition, Kazachstania and Pichia were dominant genera, with Pichia flourishing in spring and summer. Pearson's correlation analysis illustrated that, through driving microbial succession, jar temperature was the primary factor influencing quality of Paocai brine during back-slopping fermentation. Understanding the quality fluctuation of fermented vegetables across seasons along with ambient difference would be helpful for developing targeted technology to obtain products with stable and reproducible quality.