The Naturally Fermented Sour Pickled Cucumbers

Zieliński, Henryk; Surma, Magdalena; Zielińska, Danuta

doi:10.1016/b978-0-12-802309-9.00021-2

Cited by 17 publications

(4 citation statements)

References 41 publications

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“…Naturally fermented sour pickles: When vegetables are allowed to ferment naturally to produce pickles without the addition of vinegar or acetic acid, probiotics are multiplied in the pickles. For instance, in the naturally fermented sour pickled cucumbers lactic acid bacteria, which predominate, produce several bacteriocins as well as antimicrobial peptides which inhibit the invasion and thriving of spoilage bacteria to exert desired nutritional quality, flavor and appealing sensory properties [76].…”

Section: Food As a Potent Carrier Of Probioticsmentioning

confidence: 99%

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

Adeniyi

2024

IJNFS

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The fact that indigenous foods in Nigeria are always forgotten as possible dietary prebiotics and probiotics cannot be overemphasized, hence, there is need to bring to limelight the potentials of our indigenous foods that are potent prebiotics and probiotics. This is therefore a review of prebiotic and probiotic concept, food sources with emphasis on iru, fermented African locust bean. The search engines used for this study are; Google Scholar, AGORA and HINARI. The Galactose-oligosaccharide and arabinogalactan which are the prebiotics in African locust bean (Parkiabiglobosa) can be partially hydrolyzed in the course of fermentation of the bean into iru while the unhydrolyzed part acts as a prebiotic when the condiment is consumed. This makes iru a possible source of prebiotic. In the same vein Bacillus spp and Lactobacillus spp which are probiotics dominate the fermentation procedure in the production of iru and they were affirmed to be acid tolerant, thermotolerant, bile salt tolerant with appreciable or notable antibacterial activity against gastrointestinal pathogens. Fermented African locust bean, Iru, indeed has potentials of dietary prebiotic and probiotic, hence, its consumption should be optimally and maximally encouraged, popularized and publicized in order to harness the nutritious, aromatic and health benefits of this indigenous culinary condiment.

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Section: Food As a Potent Carrier Of Probioticsmentioning

confidence: 99%

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

Adeniyi

2024

IJNFS

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“…Cucumber ( Cucumis sativus L.) is a member of the Cucurbitaceae , and among the 30 species of Cucumis, C. sativus has the greatest economic significance ( Zieliski et al., 2016 ). It is very rich in water (about 96.4%) and contains other bioactive compounds, such as dietary fiber, vitamin C, phenolic compounds (e.g., flavonols and proanthocyanidins) ( Zieliski et al., 2016 ). During cucumber fruit growth, malic acid content decreases; glucose and fructose content increases; dry matter decreases.…”

Section: Current Research Lines On the Effect Of Microbial Plant Bios...mentioning

confidence: 99%

Effect of microbial plant biostimulants on fruit and vegetable quality: current research lines and future perspectives

Melini,

Luziatelli

et al. 2023

Front. Plant Sci.

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Fruit and vegetables hold a prominent place in dietary guidance worldwide and, following the increasing awareness of the importance of their consumption for health, their demand has been on the rise. Fruit and vegetable production needs to be reconsidered so that it can be productive and, meantime, sustainable, resilient, and can deliver healthy and nutritious diets. Microbial plant biostimulants (PBs) are a possible approach to pursuing global food security and agricultural sustainability, and their application emerged as a promising alternative or substitute to the use of agrochemicals (e.g., more efficient use of mineral and organic fertilizers or less demand and more efficient use of pesticides in integrated production systems) and as a new frontier of investigation. To the best of our knowledge, no comprehensive reviews are currently available on the effects that microbial plant biostimulants’ application can have specifically on each horticultural crop. This study thus aimed to provide a state-of-the-art overview of the effects that PBs can have on the morpho-anatomical, biochemical, physiological, and functional traits of the most studied crops. It emerged that most experiments occurred under greenhouse conditions; only a few field trials were carried out. Tomato, lettuce, and basil crops have been primarily treated with Arbuscular Mycorrhizal Fungi (AMF), while plant grow-promoting rhizobacteria (PGPR) metabolites were used for crops, such as strawberries and cucumbers. The literature review also pointed out that crop response to PBs is never univocal. Complex mechanisms related to the PB type, the strain, and the crop botanical family, occur.

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“…and Pediococcus spp. are the main LAB naturally present on the cucumber surface and responsible for fermentation [69].…”

Section: Fermented Vegetablesmentioning

confidence: 99%

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

2020

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermentation, produced homemade or in traditional events. In Europe, common LAB-fermented products made from cereals include traditional breads, leavened sweet doughs, and low and non-alcoholic cereal-based beverages, whereas among vegetable ones prevail sauerkraut, cucumber pickles and olives. In Asia, the prevailing LAB-fermented cereals include acid-leavened steamed breads or pancakes from rice and wheat, whereas LAB-fermented vegetables are more multifarious, such as kimchi, sinki, khalpi, dakguadong, jiang-gua, soidon and sauerkraut. Here, an overview of the main Euro-Asiatic LAB-fermented cereals and vegetables was proposed, underlining the relevance of fermentation as a tool for improving cereals and vegetables, and highlighting some differences and similarities among the Euro-Asiatic products. The study culminated in “omics”-based and future-oriented studies of the fermented products.

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The Naturally Fermented Sour Pickled Cucumbers

Cited by 17 publications

References 41 publications

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

Fermented African Locust Bean (Iru), a Potential Dietary Prebiotic and Probiotic

Effect of microbial plant biostimulants on fruit and vegetable quality: current research lines and future perspectives

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables

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