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.

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.

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.