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Advancing Insights into Probiotics during Vegetable Fermentation

Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The f...

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Autores principales: Yuan, Yingzi, Yang, Yutong, Xiao, Lele, Qu, Lingbo, Zhang, Xiaoling, Wei, Yongjun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606808/
https://www.ncbi.nlm.nih.gov/pubmed/37893682
http://dx.doi.org/10.3390/foods12203789
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author Yuan, Yingzi
Yang, Yutong
Xiao, Lele
Qu, Lingbo
Zhang, Xiaoling
Wei, Yongjun
author_facet Yuan, Yingzi
Yang, Yutong
Xiao, Lele
Qu, Lingbo
Zhang, Xiaoling
Wei, Yongjun
author_sort Yuan, Yingzi
collection PubMed
description Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.
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spelling pubmed-106068082023-10-28 Advancing Insights into Probiotics during Vegetable Fermentation Yuan, Yingzi Yang, Yutong Xiao, Lele Qu, Lingbo Zhang, Xiaoling Wei, Yongjun Foods Review Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods. MDPI 2023-10-16 /pmc/articles/PMC10606808/ /pubmed/37893682 http://dx.doi.org/10.3390/foods12203789 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Yuan, Yingzi
Yang, Yutong
Xiao, Lele
Qu, Lingbo
Zhang, Xiaoling
Wei, Yongjun
Advancing Insights into Probiotics during Vegetable Fermentation
title Advancing Insights into Probiotics during Vegetable Fermentation
title_full Advancing Insights into Probiotics during Vegetable Fermentation
title_fullStr Advancing Insights into Probiotics during Vegetable Fermentation
title_full_unstemmed Advancing Insights into Probiotics during Vegetable Fermentation
title_short Advancing Insights into Probiotics during Vegetable Fermentation
title_sort advancing insights into probiotics during vegetable fermentation
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606808/
https://www.ncbi.nlm.nih.gov/pubmed/37893682
http://dx.doi.org/10.3390/foods12203789
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