Investigating the role of Lactiplantibacillus plantarum vs. spontaneous fermentation in improving nutritional and consumer safety of the fermented white cabbage sprouts

Layla, Anam; Syed, Qamar Abbas; Zahoor, Tahir; Shahid, Muhammad

doi:10.1007/s10123-023-00426-1

Cited by 1 publication

(1 citation statement)

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“…As a result of lactic acid fermentation in the African nightshade plant, the tannin level decreased by 76.27-92.88%, and the oxalate level decreased by 77.33-90% [267]. Similarly, as a result of the lactic acid fermentation of white cabbage sprouts, the amounts of phytate, tannin, and oxalate decreased by 42, 66, and 53%, respectively [269].…”

Section: Fermented Vegetablesmentioning

confidence: 98%

Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms

Deveci,

Çelik,

Ağagündüz

et al. 2023

Fermentation

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Fermented foods refer to beverages or foods made by carefully regulated microbial growth and the enzymatic conversion of dietary components. Fermented foods have recently become more popular. Studies on fermented foods suggest the types of bacteria and bioactive peptides involved in this process, revealing linkages that may have impacts on human health. By identifying the bacteria and bioactive peptides involved in this process, studies on fermented foods suggest relationships that may have impressions on human health. Fermented foods have been associated with obesity, cardiovascular disease, and type 2 diabetes. In this article, fermented dairy products, vegetables and fruits, legumes, meats, and grains are included. Two elements in particular are emphasized when discussing the fermentation of all of these foods: bioactive chemicals generated during fermentation and microorganisms involved during fermentation. Organic acids, bioactive peptides, conjugated linoleic acid, biogenic amines, isoflavones, phytoestrogens, and nattokinase are a few of the bioactive compounds included in this review. Also, certain bacteria such as Lactobacillus, Bifidobacterium, Streptococcus, and Bacillus species, which are utilized in the fermentation process are mentioned. The effects of both substances including anti-fungal and antioxidant properties; the modulation of intestinal microbiota; anti-inflammatory, antidiabetes, anti-obesity, anticancer, and antihypertension properties; and the protection of cognitive function are explained in this review.

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Section: Fermented Vegetablesmentioning

confidence: 98%