Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health
In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and...
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Tsinghua University Press
2023-09-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000113 |
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| author | Olaide Olawunmi Ajibola Raymond Thomas Babatunde Femi Bakare |
| author_facet | Olaide Olawunmi Ajibola Raymond Thomas Babatunde Femi Bakare |
| author_sort | Olaide Olawunmi Ajibola |
| collection | DOAJ |
| description | In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics. |
| format | Article |
| id | doaj-art-405c2b78694245d9b9670aa6a7a7bd4a |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-405c2b78694245d9b9670aa6a7a7bd4a2025-02-03T05:40:25ZengTsinghua University PressFood Science and Human Wellness2213-45302023-09-0112514931509Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut healthOlaide Olawunmi Ajibola0Raymond Thomas1Babatunde Femi Bakare2Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada; Faculty of Resource Science and Technology, Universiti Malaysia Sarawak, Kota Samarahan 94300, Malaysia; Institute of Biodiversity and Environmental Conservation, Universiti Malaysia Sarawak, Kota Samarahan 94300, Malaysia; Corresponding authors.School of Science and the Environmental Science/Boreal Ecosystem Research Initiative, Memorial University of Newfoundland, Corner Brook A2H 5G4, Canada; Department of Biology/Biotron Experimental Climate Change Research Centre, Western University, London N6A 5B, Canada; Corresponding authors.Environmental Pollution and Remediation Research Group, Department of Chemical Engineering, Mangosuthu University of Technology, Durban 4031, South AfricaIn the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics.http://www.sciencedirect.com/science/article/pii/S2213453023000113EthnicLeafy vegetablesFruitFermentationLactic acid bacteriaMalaysia |
| spellingShingle | Olaide Olawunmi Ajibola Raymond Thomas Babatunde Femi Bakare Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health Food Science and Human Wellness Ethnic Leafy vegetables Fruit Fermentation Lactic acid bacteria Malaysia |
| title | Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
| title_full | Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
| title_fullStr | Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
| title_full_unstemmed | Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
| title_short | Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
| title_sort | selected fermented indigenous vegetables and fruits from malaysia as potential sources of natural probiotics for improving gut health |
| topic | Ethnic Leafy vegetables Fruit Fermentation Lactic acid bacteria Malaysia |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000113 |
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