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Review Article | Open Access

Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health

Olaide Olawunmi Ajibolaa,b,c( ), Raymond Thomasd,e( ), Babatunde Femi Bakaref
Department 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
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
Environmental Pollution and Remediation Research Group, Department of Chemical Engineering, Mangosuthu University of Technology, Durban 4031, South Africa
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Abstract

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.

Keywords

EthnicLeafy vegetablesFruitFermentationLactic acid bacteriaMalaysia

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1493-1509
DOI: 10.1016/j.fshw.2023.02.011
Cite this article:
Ajibola OO, Thomas R, Bakare BF. Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. Food Science and Human Wellness, 2023, 12(5): 1493-1509. https://doi.org/10.1016/j.fshw.2023.02.011

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Received: 17 August 2021
Revised: 12 October 2021
Accepted: 13 January 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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