Vegetable and Fruit Fermentation by Lactic Acid Bacteria

Cagno, Raffaella Di; Filannino, Pasquale; Gobbetti, Marco

doi:10.1002/9781118868386.ch14

Cited by 23 publications

(34 citation statements)

References 32 publications

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“…Currently, mainly three fermented vegetable products are produced and consumed in the world—sauerkraut (in South Korea, Chinese cabbage is fermented to obtain a more spicy version called kimchi), pickles (fermented cucumbers), and olives (Di Cagno, Filannino, & Gobbetti, ; Erten, Boyacı‐Gündüz, Ağırman, & Cabaroglu, ; Hutkins, ; Steinkraus, ). In Europe, approximately twenty different vegetable species are fermented, but it must be remembered that there are many acidified or pickled plant products that are simply produced by adding vinegar, salt, and flavoring mixtures to fresh vegetables.…”

Section: Lactic Acid Fermentation As a Methods Of Food Preservationmentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.

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Section: Lactic Acid Fermentation As a Methods Of Food Preservationmentioning

confidence: 99%

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Jabłońska‐Ryś

Skrzypczak

Sławińska

et al. 2019

Comp Rev Food Sci Food Safe

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“…Chlorogenic acid also exhibited a concentration decrease. It has been reported that L. plantarum could release decarboxylase and esterase, and these enzymes can degrade a wide range of phenolic acids (Di Cagno et al 2015). However, the other phenolic acids remained at a low level in the juices during the fermentation process.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Compared with a previous study (Filannino et al 2015), lactic acid fermentation of cherry juice did not cause the concentration alteration of quercetin. It has been reported that b-glycosidase produced by L. plantarum strains can hydrolyze glycosylated flavonols into their aglycones (Di Cagno et al 2015), and low pH condition in the NJ might enhance the activity of b-glycosidase.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Lactobacillus plantarum is an acid-tolerant bacterium that widely exists in fermented plant foods. It has been widely applied in the fermentation industry due to its beneficial properties to fermented food products (Di Cagno et al 2015). For example, lactic acid fermented food products exhibit a low level of lactose, which can benefit the consumption of consumers with the lactose intolerance (Di Cagno et al 2013).…”

Section: Introductionmentioning

confidence: 99%

“…This could weaken the fermentation efficacy, which limits the sensory improvement of bog bilberry juice after fermentation. Different lactic acid bacterial strains have different adaptability, which could significantly alter the metabolic pathways of nutrients during lactic acid fermentation process (Di Cagno et al 2015). This study aimed to investigate the effect of pH conditions and bacterial strains on the composition alteration of bog bilberry juice.…”

Section: Introductionmentioning

confidence: 99%

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Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

Wei

Wang

et al. 2018

J Food Sci Technol

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This study aimed to investigate the effect of strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was fermented by B7 or C8-1 strain. Physicochemical index, amino acids, phenolic compounds, and volatiles of these fermented juices were compared. Results indicated that strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted juice (AJ, pH 3.50). Shikimic acid and aromatic amino acids were significantly accumulated in pH-adjusted juice, and phenolic compounds in both juices were significantly reduced. These strains enhanced the composition and concentration of volatiles compounds in non-pH-adjusted juice and improved the floral and fruity flavors. However, concentration and complexity of volatiles were reduced in pH-adjusted juices.

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Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products

de Oliveira,

de Souza,

Araújo

et al. 2023

3 Biotech

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Vegetable and Fruit Fermentation by Lactic Acid Bacteria

Cited by 23 publications

References 32 publications

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Lactic Acid Fermentation of Edible Mushrooms: Tradition, Technology, Current State of Research: A Review

Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by Lactobacillus plantarum under different pH conditions

Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products

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