Journal Home > Volume 9 , Issue 2
Food Science and Human Wellness 2020, 9(2): 112-123 https://doi.org/10.1016/j.fshw.2020.02.006
Review Article | Open Access | Issue | Published: 28 February 2020

An overview of plant-autochthonous microorganisms and fermented vegetable foods

Show Author's Information Sebastian Torresa,b( ),  Hernán Veróna,  Luciana Contrerasa,  Maria I. Islaa,b
Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV) – CONICET, Tucumán, Argentina
Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, Tucumán, Argentina

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Microorganisms, Probiotics, Functional foods, Plant-autochthonous, Fermented vegetable foods, Lactic acid bacteria, Probiotic
Cite this article:
Torres S, Verón H, Contreras L, et al. An overview of plant-autochthonous microorganisms and fermented vegetable foods. Food Science and Human Wellness, 2020, 9(2): 112-123. https://doi.org/10.1016/j.fshw.2020.02.006
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Abstract Full text About this article

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.


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About this article

An overview of plant-autochthonous microorganisms and fermented vegetable foods

Show Author's information Sebastian Torresa,b( ), Hernán Veróna, Luciana Contrerasa, Maria I. Islaa,b
Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV) – CONICET, Tucumán, Argentina
Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, Tucumán, Argentina

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

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.

Keywords: Microorganisms, Probiotics, Functional foods, Plant-autochthonous, Fermented vegetable foods, Lactic acid bacteria, Probiotic

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Received: 06 August 2019
Revised: 10 February 2020
Accepted: 27 February 2020
Published: 28 February 2020
Issue date: June 2020

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The present review was supported by the grant PICT-2017-4436 from Agencia Nacional de Promoción Científica y Tecnológica.

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