An overview of plant-autochthonous microorganisms and fermented vegetable foods
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life. Usually, the us...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2020-06-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453019300990 |
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| author | Sebastian Torres Hernán Verón Luciana Contreras Maria I. Isla |
| author_facet | Sebastian Torres Hernán Verón Luciana Contreras Maria I. Isla |
| author_sort | Sebastian Torres |
| collection | DOAJ |
| description | Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life. Usually, the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory, technological, nutritional and functional properties. This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits. The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised. |
| format | Article |
| id | doaj-art-df772e9b8dee44eaa3b2567043f595b5 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-df772e9b8dee44eaa3b2567043f595b52025-02-03T06:34:58ZengTsinghua University PressFood Science and Human Wellness2213-45302020-06-0192112123An overview of plant-autochthonous microorganisms and fermented vegetable foodsSebastian Torres0Hernán Verón1Luciana Contreras2Maria I. Isla3Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV) – CONICET, Tucumán, Argentina; Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, Tucumán, Argentina; Corresponding author at: INBIOFIV, San Lorenzo 1469 (4000), Tucumán, Argentina.Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV) – CONICET, Tucumán, ArgentinaInstituto de Bioprospección y Fisiología Vegetal (INBIOFIV) – CONICET, Tucumán, ArgentinaInstituto de Bioprospección y Fisiología Vegetal (INBIOFIV) – CONICET, Tucumán, Argentina; Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, Tucumán, ArgentinaFermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life. Usually, the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory, technological, nutritional and functional properties. This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits. The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.http://www.sciencedirect.com/science/article/pii/S2213453019300990Plant-autochthonousMicroorganismsFermented vegetable foodsFunctional foodsLactic acid bacteriaProbiotics |
| spellingShingle | Sebastian Torres Hernán Verón Luciana Contreras Maria I. Isla An overview of plant-autochthonous microorganisms and fermented vegetable foods Food Science and Human Wellness Plant-autochthonous Microorganisms Fermented vegetable foods Functional foods Lactic acid bacteria Probiotics |
| title | An overview of plant-autochthonous microorganisms and fermented vegetable foods |
| title_full | An overview of plant-autochthonous microorganisms and fermented vegetable foods |
| title_fullStr | An overview of plant-autochthonous microorganisms and fermented vegetable foods |
| title_full_unstemmed | An overview of plant-autochthonous microorganisms and fermented vegetable foods |
| title_short | An overview of plant-autochthonous microorganisms and fermented vegetable foods |
| title_sort | overview of plant autochthonous microorganisms and fermented vegetable foods |
| topic | Plant-autochthonous Microorganisms Fermented vegetable foods Functional foods Lactic acid bacteria Probiotics |
| url | http://www.sciencedirect.com/science/article/pii/S2213453019300990 |
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