Fermented Vegetables

Despite recent interest in microbial communities of fermented foods, there has been little inquiry into the bacterial community dynamics of sauerkraut, one of the world’s oldest and most prevalent fermented foods. In this study, we utilize 16S rRNA amplicon sequencing to profile the microbial community of naturally fermented sauerkraut throughout the fermentation process while also analyzing the bacterial communities of the starting ingredients and the production environment. Our results indicate that the sauerkraut microbiome is rapidly established after fermentation begins and that the community is stable through fermentation and packaging for commercial sale. Our high-throughput analysis is in agreement with previous studies that utilized traditional microbiological assessments but expands the identified taxonomy. Additionally, we find that the microbial communities of the starting ingredients and the production facility environment exhibit low relative abundance of the lactic acid bacteria that dominate fermented sauerkraut.

Section: Introductionmentioning

confidence: 99%

Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community

Zabat

Sano

Wurster

et al. 2018

“…From their data analysis emerged how in the areas where the consumption of sauerkrauts is higher the number of deaths is slightly lower. Data anyway do not seem to be correlated and many other factors and bias contribute to the obtained results, thus further studies are needed to confirm any link [106].…”

Section: Vegetable Fermented Productsmentioning

confidence: 87%

Eating Fermented: Health Benefits of LAB-Fermented Foods

Castellone

Bancalari

Rubert

et al. 2021

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.

“…Different fermented vegetables have been described by Varzakas et al [192], for example, soybean tempeh and other soybean paste products, sauerkraut, fermented olives, fermented cucumber and kimchi. In addition, salting procedures were explained along with the role of lactic acid bacteria in fermented vegetables.…”

Section: Fermented Beveragesmentioning

confidence: 99%

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues

Voidarou

Αντωνιάδου

Rozos

et al. 2020

Self Cite

141

Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.