Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus

Abstract

Purpose Cucumber fermentation is traditionally done using lactic acid bacteria. The involvement of probiotic cultures in food fermentation guarantees enhanced organoleptic properties and protects food from spoilage. Methods Autochthonous lactic acid bacteria were isolated from spontaneously fermented cucumber and identified to species level. Only strains adjudged as safe for human consumption were examined for their technological and functional characteristics. Strain efficiency was based on maintaining high numbers of viable cells during simulated GIT conditions and fermentation, significant antioxidant activity, EPS production, nitrite degradation, and antimicrobial ability against Gram-positive and Gram-negative foodborne pathogens. Result Two strains, Lactiplantibacillus plantarum NPL 1258 and Pediococcus pentosaceus NPL 1264, showing a suite of promising functional and technological attributes, were selected as a mixed-species starter for carrying out a controlled lactic acid fermentations of a native cucumber variety. This consortium showed a faster lactic acid-based acidification with more viable cells, at 4% NaCl and 0.2% inulin (w/v) relative to its constituent strains when tested individually. Sensory evaluation rated the lactofermented cucumber acceptable based on texture, taste, aroma, and aftertaste. Conclusion The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism’ population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country’s frontiers in the fermented vegetable market.

Influences of Growth Stage and Ensiling Time on Fermentation Characteristics, Nitrite, and Bacterial Communities during Ensiling of Alfalfa

“…For instance, Yu et al [27] employed Lactobacillus curvatus and Pediococcus pentosaceus as dual starter cultures for acid meat processing, successfully inhibiting the growth of coliform bacteria and decreasing levels of nitrite and biogenic amines, thereby enhancing the quality and safety of acid meat. Similar advantages of microbial metabolism on nitrite reduction have been reported in cucumber fermentation studies, where the supplementation of Lactobacillus plantarum and Pediococcus pentosaceus led to favorable outcomes [77]. In this investigation, the generation of nitrites could potentially be linked to Erwinia, unclassified_o__Enterobacterales, Pantoea, Exiguobacterium, Enterobacter, and Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium.…”

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

“…During vegetable fermentation, LAB primarily consume carbohydrates, which are the main energy source for their growth and proliferation, so vegetables with high carbohydrate content are most suitable for fermentation (Ramos & Schwan, 2017). Appropriate addition of supplementary nutrients during vegetable fermentation can confer human health benefits, for example fermented vegetables supplemented with Inulin‐type fructans can help maintain intestinal microecological stability (Hiel et al ., 2019; Ahmed et al ., 2021).…”

Advancing Insights into Probiotics during Vegetable Fermentation

“…Kimchi inoculated with different starters exhibit high ratios of Leuconostoc, L. plantarum, and L. brevis [99]. A high inoculum of L. plantarum and P. pentosaceus strains (NPL 1258 and NPL 1259) has been found to effectively control the quality of fermented cucumbers [94]. Furthermore, the different mixing ratios of starter cultures lead to distinct metabolites in fermented vegetables.…”

“…The presence of an adequate number of probiotics is essential for their health benefits, with a minimum of 10 6 CFU/mL being necessary [101]. To achieve this, supplementing the fermentation process with dietary fiber, such as cellulose or inulin, before fermentation, not only generates prebiotic carbohydrates but also creates a favorable growth environment for probiotic strains, thereby improving their viability in fermented vegetable foods [94,102,103] (Figure 3). Furthermore, establishing a microbial collection that encompasses various microbial strains and their corresponding genomic information can offer a valuable resource for developing effective probiotic strains and providing strains for designing probiotic microbiota [104,105].…”