Lactofermentation of vegetables: An ancient method of preservation matching new trends

Thierry, Anne; Baty, Céline; Marché, Laurent; Chuat, Victoria; Picard, Olivier; Lortal, Sylvie; Valence, Florence

doi:10.1016/j.tifs.2023.07.009

Cited by 15 publications

(15 citation statements)

References 114 publications

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“…It makes food products available throughout the year by extending their shelf-life despite the seasonal production of most raw materials, and, for vegetables, preserves a source of vitamins when fresh vegetables are not available. Fermentation of vegetables has recently received a renewed interest because of their natural and health-promoting image, the low cost of the process, and its potential for innovation (Thierry et al, 2023). A very large variety of vegetables can be fermented (Gänzle, 2022).…”

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confidence: 99%

“…The main function of salting is to withdraw water and nutrients from vegetable tissue, which also provides microorganisms with the substrates they need for growth. Salt can be added as dry salt or as brine, depending on the capacity of vegetables to release enough juice to recover vegetables (Thierry et al, 2023). Sliced vegetables are filled and pressed in glass jars to eliminate air pockets, thus promoting an anaerobic environment.…”

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confidence: 99%

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Microbial communities of a variety of 75 homemade fermented vegetables

Thierry,

Madec,

Chuat

et al. 2023

Front. Microbiol.

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Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are mainly manufactured at domestic and artisanal scales and poorly characterized. Our aim was to investigate the microbial communities and the safety of French homemade fermented vegetables, in the frame of a citizen science project. Fermented vegetables and the data associated with their manufacture were collected from citizens and characterized for pH, NaCl concentration, and microbiology by culturomics and 16S DNA metabarcoding analysis. Lactic acid bacteria (LAB) and yeast isolates were identified by 16S rRNA gene sequencing and D1/D2 domains of the large subunit of the rRNA gene, respectively. The 75 collected samples contained 23 types of vegetables, mainly cabbage, followed by carrots and beets, and many mixtures of vegetables. They were 2 weeks to 4 years old, and their median pH was 3.56, except for two samples with a pH over 4.5. LAB represented the dominant viable bacteria. LAB concentrations ranged from non-detectable values to 8.7 log colony-forming units (CFU)/g and only depended on the age of the samples, with the highest most frequently observed in the youngest samples (<100 days). The 93 LAB isolates identified belonged to 23 species, the two mains being Lactiplantibacillus pentosus/plantarum and Levilactobacillus brevis. The other microbial groups enumerated (total aerobic bacteria, halotolerant bacteria, Gram-negative bacteria, and acetic acid bacteria) generally showed lower concentrations compared to LAB concentrations. No pathogenic bacteria were detected. Viable yeasts were observed in nearly half the samples, at concentrations reaching up to 8.0 log CFU/g. The 33 yeast clones identified belonged to 16 species. Bacterial metabarcoding showed two main orders, namely, Lactobacillales (i.e., LAB, 79% of abundance, 177 of the 398 total ASVs) and Enterobacterales (19% of abundance, 191 ASVs). Fifteen LAB genera were identified, with Lactiplantibacillus and Levilactobacillus as the most abundant, with 41 and 12% of total reads, respectively. Enterobacterales members were mainly represented by Enterobacteriaceae and Yersiniaceae. This study is the first wide description of the microbiota of a large variety of homemade fermented vegetables and documents their safety.

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confidence: 99%

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Microbial communities of a variety of 75 homemade fermented vegetables

Thierry,

Madec,

Chuat

et al. 2023

Front. Microbiol.

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“…brevis, Ln. mesenteroides, P. pentosaceus, Limosilactobacillus fermentum, and Lactococcus lactis were the main microorganisms isolated from vegetables [27,28].…”

Section: Discussionmentioning

confidence: 99%

Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential

Nuñez,

Verni,

Argañaraz Martinez

et al. 2024

Fermentation

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This study provides a comprehensive investigation of lactic acid bacteria (LAB) isolated from Argentinean Capsicum annum L. This research covers important aspects, including genotypic characterization, bacterial stress tolerance, adhesion ability, safety evaluation, and functional and technological properties. The predominant isolates were identified as Lactilactobacillus curvatus and Lactiplantibacillus plantarum. A Rep-PCR analysis grouped the isolates into 11 clonal groups. Lp. plantarum LVP 40 and LV 46, Levilactobacillus brevis LVP 41, Pediococcus pentosaceus LV P43, and Lt. curvatus LVP44 displayed both safety and resilience against adverse conditions such as a slow pH, bile, and simulated gastric and intestinal juices. Moreover, the LAB strains exhibited high hydrophobicity and auto-aggregation percentages, NaCl tolerance, and a substantial acidifying capacity. LAB supernatants demonstrated promising surfactant and emulsifying properties. Likewise, they differentially inhibited Staphylococcus aureus and Pseudomonas aeruginosa biofilms, showcasing their potential as antipathogenic agents. Noteworthily, some strains displayed considerable co-aggregation with these pathogens, and several isolates showed an effective antimutagenic and detoxifying power, further emphasizing their multifaceted capabilities. Five pepper bacterial strains showcased beneficial properties, suggesting their potential for gut health enhancement. In summary, these LAB strains hold promise as vegetable fermentation starters, contributing to food safety and versatile applications in food science.

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“…Our choice of ecosystem was motivated by current interest in the bacterial communities involved in the fermentation of vegetables [3, 4, 5]. Plant-based fermented foods diversify human diets and possess interesting properties in terms of sustainability and nutritional quality.…”

Section: Introductionmentioning

confidence: 99%

“…In Europe, the most popular example of this kind of food is sauerkraut, for which the use of pre-selected starter strains remains uncommon even for large-scale production [9]. A combination of low pH and the anaerobic conditions resulting from the fermentation process are the main factors that select for the beneficial anaerobic LAB essential in the production of good-quality fermented vegetables [3]. These bacteria are a broad and diverse group of species classified in phylum Firmicutes , class Bacilli , and order Lactobacillales , and include representatives from the families Lactobacillaceae , Streptococcaceae , Enterococcaceae , Carnobacteriaceae , and Aerococcaceae [10].…”

Section: Introductionmentioning

confidence: 99%

Integration of metataxonomic datasets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables

Junker,

Valence,

Mistou

et al. 2023

Preprint

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The management of food fermentation is still largely based on empirical knowledge, as the dynamics of microbial communities and the underlying metabolic networks that produce safe and nutritious products remain beyond our understanding. Although these closed ecosystems contain relatively few taxa, they have not yet been thoroughly characterized with respect to how their microbial communities interact and dynamically evolve. However, with the increased availability of metataxonomic datasets on different fermented vegetables, it is now possible to gain a comprehensive understanding of the microbial relationships that structure plant fermentation.In this study, we present a bioinformatics approach that integrates public metataxonomic 16S datasets targeting fermented vegetables. Specifically, we developed a method for exploring, comparing, and combining public 16S datasets in order to perform meta-analyses of microbiota. The workflow includes steps for searching and selecting public time-series datasets and constructing association networks of amplicon sequence variants (ASVs) based on co-abundance metrics. Networks for individual datasets are then integrated into a core network of significant associations. Microbial communities are identified based on the comparison and clustering of ASV networks using the “stochastic block model” method. When we applied this method to 10 public datasets (including a total of 931 samples), we found that it was able to shed light on the dynamics of vegetable fermentation by characterizing the processes of community succession among different bacterial assemblages.IMPORTANCEWithin the growing body of research on the bacterial communities involved in the fermentation of vegetables, there is particular interest in discovering the species or consortia that drive different fermentation steps. This integrative analysis demonstrates that the reuse and integration of public microbiome datasets can provide new insights into a little-known biotope. Our most important finding is the recurrent but transient appearance, at the beginning of vegetable fermentation, of ASVs belonging toEnterobacteralesand their associations with ASVs belonging toLactobacillales. These findings could be applied in the design of new fermented products.

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Lactofermentation of vegetables: An ancient method of preservation matching new trends

Cited by 15 publications

References 114 publications

Microbial communities of a variety of 75 homemade fermented vegetables

Microbial communities of a variety of 75 homemade fermented vegetables

Novel Lactic Acid Bacteria Strains from Regional Peppers with Health-Promoting Potential

Integration of metataxonomic datasets into microbial association networks highlights shared bacterial community dynamics in fermented vegetables

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