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Artykuły w czasopismach na temat „Fermented vegetables”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Pan-utai, Wanida, Sarn Settachaimongkon, Orawan La-ongkham, et al. "Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food." Foods 13, no. 17 (2024): 2848. http://dx.doi.org/10.3390/foods13172848.

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Fermented plant-based products were gathered from various regions in Thailand and categorized into 10 types of traditional commercial vegetables. Different vegetable materials and natural fermentation methods influence the diverse physical, chemical, nutritional, and functional attributes of the products. All the traditionally fermented Thai vegetable samples collected showed physicochemical properties associated with the fermentation process, contributing to the nutritional and functional quality of the final products. Achieving consistent research results is challenging due to the intricate

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Zhang, Huixin, Rui Wang, Yaoying Wang, et al. "Effect of Glycosidase Production by Rhodotorula mucilaginosa on the Release of Flavor Compounds in Fermented White Radish." Foods 14, no. 7 (2025): 1263. https://doi.org/10.3390/foods14071263.

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Fermented vegetables are highly valued by consumers for their distinct flavors and rich nutritional content. Microbial fermentation imparts distinct flavors to these vegetables, with red yeast being a common microorganism involved in the fermentation process. However, studies on the impact of red yeast on flavor development in fermented vegetables remain scarce. This study employed multi-omics to analyze the effect of glycosidase produced by Rhodotorula mucilaginosa on the release of bound flavor compounds in vegetables. The results indicate that the yeast possesses multiple glycosidase-encodi

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Guse, Kylene, Qingqing Mao, Chi Chen, and Andres Gomez. "Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?" Fermentation 11, no. 1 (2025): 22. https://doi.org/10.3390/fermentation11010022.

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Fermented vegetables contain probiotic microbes and metabolites, which are transformed from fresh vegetables, potentially providing health benefits. The kind of vegetable used to ferment and how it is grown may determine the types of health-promoting properties. To understand the possible benefits of fermented vegetables under different growing conditions, we compared the microbiomes and metabolomes of three different types of naturally fermented vegetables—carrots, peppers, and radishes—that were grown either under conventional or regenerative growing systems. We profiled bacterial and fungal

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Yuan, Yingzi, Yutong Yang, Lele Xiao, Lingbo Qu, Xiaoling Zhang, and Yongjun Wei. "Advancing Insights into Probiotics during Vegetable Fermentation." Foods 12, no. 20 (2023): 3789. http://dx.doi.org/10.3390/foods12203789.

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Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However,

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Karovičová, J., and Z. Kohajdová. "Lactic acid fermented vegetable juices." Horticultural Science 30, No. 4 (2011): 152–58. http://dx.doi.org/10.17221/3878-hortsci.

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Vegetable juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, high content of vitamins and minerals. Starter cultures of the genus Lactobacillus are added into juices to achieve their desirable properties. This review describes the manufacture of lactic acid fermented vegetable juices and beneficial effects of the lactic acid bacteria (mainly antimicrobial and anticancer effects). A separate part of research is devoted to nutrition aspects of lactic acid fermentation and to the occurrence of biogenic amines in lactic acid

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Ullrich, Sina, Kerstin Thriene, Nadine Binder, Lena Amend, Till Strowig, and Karin Michels. "Influence of Fermented Vegetable Consumption on Gut Microbiome Diversity." Current Developments in Nutrition 5, Supplement_2 (2021): 1188. http://dx.doi.org/10.1093/cdn/nzab054_043.

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Abstract Objectives The effects of fermented foods on the gut microbiome are of great interest, yet evidence regarding its potential to increase gut microbial diversity, a measure likely associated with health, is lacking. Therefore, we analyzed the microbial composition (bacteria and yeasts) of commercially available fermented vegetables. Furthermore, we conducted a pilot study to assess the feasibility of studying effects of regular consumption of fermented vegetables on the gut microbiome. Methods Six healthy male volunteers (age: 25.5 ± 2.9yrs, BMI: 24.3 ± 1.2kg/m2) participated in a rando

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Yu, Yangyang, Yuanshan Yu, and Zhenlin Xu. "Evaluation of Nitrite, Ethyl Carbamate, and Biogenic Amines in Four Types of Fermented Vegetables." Foods 10, no. 12 (2021): 3150. http://dx.doi.org/10.3390/foods10123150.

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Nitrite, ethyl carbamate, and biogenic amines in fermented vegetables are considered harmful compounds. In this study, the concentration of the nitrite, ethyl carbamate, and biogenic amines in four different varieties of fermented vegetables in China was determined. The results show that the nitrite concentration in the fermented cabbage was the highest, followed by fermented mustard, fermented bamboo, and fermented radish. Additionally, nitrite concentration in two fermented cabbage samples and one fermented mustard sample exceeded the maximum allowed residue limit (20 mg/kg) suggested by Chi

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Ashaolu, Tolulope, and Anna Reale. "A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables." Microorganisms 8, no. 8 (2020): 1176. http://dx.doi.org/10.3390/microorganisms8081176.

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Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals and vegetables. Europe and Asia have long and huge traditions in the manufacturing of lactic acid bacteria (LAB)-fermented foods. They have different cultures, religions and ethnicities with the available resources that strongly influence their food habits. Many differences and similarities exist with respect to raw substrates, products and microbes involved in the manufacture of fermented products. Many of them are produced on industrial scale with starter cultures, while others rely on spontaneous fermen

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Bautista-Gallego, J., E. Medina, B. Sánchez, A. Benítez-Cabello, and F. N. Arroyo-López. "Role of lactic acid bacteria in fermented vegetables." Grasas y Aceites 71, no. 2 (2020): 358. http://dx.doi.org/10.3989/gya.0344191.

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The consumption of fermented vegetables is widespread throughout the world and represents an important component of the human diet with considerable contribution to the food supply for a world population in continuous growth. Many of the fermented vegetables share a general process which requires salting and acidification steps. Among the microorganisms responsible for fermentation, lactic acid bacteria are the most relevant with important organoleptic, quality and safety benefits. This review deals with the microbial ecology of fermented vegetables focusing on the biodiversity of lactic acid

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Knez, Eliza, Kornelia Kadac-Czapska, and Małgorzata Grembecka. "Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects." Life 13, no. 3 (2023): 655. http://dx.doi.org/10.3390/life13030655.

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Vegetables are rich in many vitamins, mineral components, antioxidants, and macronutrients. However, they also contain high levels of anti-nutrients, which reduce the bioavailability of some nutritionally essential components such as zinc or iron. The processing of vegetables, including microbial fermentation, reduces or neutralizes tannins and phytates, which results in greater bioavailability of vitamins and minerals. Another effect of bacterial processing is an increased antioxidant potential, which has been linked to the release of polyphenols from complexes with anti-nutritional ingredien

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Janiszewska-Turak, Emilia, Katarzyna Rybak, Katarzyna Pobiega, Anna Nikodem, and Anna Gramza-Michałowska. "Sustainable Production and Characteristics of Dried Fermented Vegetables." Fermentation 8, no. 11 (2022): 659. http://dx.doi.org/10.3390/fermentation8110659.

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The current fashion for healthy food and the increasing number of people with lactose intolerance make fermented vegetables increasingly important. On top of this, surpluses unused in the vegetable harvest can become a potential source of “green waste”. The use of fermentation and freeze-drying can result in a valuable, sustainable product that can solve the problems of spoiled vegetables and the need for refrigerated storage. Therefore, this study aimed to obtain sustainable dried fermented vegetables and to compare their selected physical and structural properties. Beetroot, carrot, and red

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Tan, Xiqian, Fangchao Cui, Dangfeng Wang, Xinran Lv, Xuepeng Li, and Jianrong Li. "Fermented Vegetables: Health Benefits, Defects, and Current Technological Solutions." Foods 13, no. 1 (2023): 38. http://dx.doi.org/10.3390/foods13010038.

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This review summarizes current studies on fermented vegetables, analyzing the changes in nutritional components during pickling, the health benefits of fermented vegetables, and the safety concerns associated with fermented vegetables. Additionally, the review provides an overview of the applications of emergent non-thermal technologies for addressing these safety concerns during the production and processing of fermented vegetables. This review concluded that fermented vegetables’ nutritional value and flavor change. Commonly, vitamin C would be lost, the soluble protein would degrade into fr

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Kun-Young Park. "KIMCHI - KOREAN FERMENTED VEGETABLES." Acta Horticulturae, no. 770 (June 2008): 37–45. http://dx.doi.org/10.17660/actahortic.2008.770.4.

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Babuchowski, Andrzej, Lucja Laniewska-Moroz, and Iwona Warminska-Radyko. "Propionibacteria in fermented vegetables." Le Lait 79, no. 1 (1999): 113–24. http://dx.doi.org/10.1051/lait:199919.

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Suresh, E. R. "Development of Shelf-Stable Brined Vegetables by Lactic Acid Fermentation." Journal of Horticultural Sciences 3, no. 2 (2008): 150–55. http://dx.doi.org/10.24154/jhs.v3i2.579.

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Preservation of vegetables, viz., bitter gourd, carrot, capsicum, cucumber, French bean and gherkin by lactic acid fermentation was attempted. Properly prepared vegetables, packed in brine containing 2.5% equilibrated salt with additives, were allowed to undergo fermentation by their natural flora and this was compared with pure culture fermentation by Lactobacillus plantarum. Fermented vegetables had 0.5 to 1.31% lactic acid, with pH values ranging from 2.97 to 4.02, at the end of 4 weeks of fermentation at 20 ± 2°C. In general, fermentation by L. plantarum resulted in a slightly faster rate

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Alejandrino, Kaye Marie, Thea Isabelle Alvarez, Ma Crisnil Orbecido, Villaflora Lorca, and Mona Freda Secondes. "A Plant Design of Poultry Feeds Production Derived from Fermented Vegetable Waste of Libertad South Public Market." Virtutis Incunabula 7, no. 1 (2020): 58–68. https://doi.org/10.63173/47j84x74.

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The lack of proper waste management in the city has led to the accumulation of waste and the loss of potential resources. In a day, 16 tons of waste are collected from the Libertad South Public Market. In line with this, the researchers aimed to use vegetable waste generated in the Libertad South Public Market and propose a processing plant to produce fermented poultry feed. Data from the city and the researchers’ sampling determined that the waste collected was mostly organics. In preparation for the material balances, energy balances, and plant design, Chemical Engineering principles and mul

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MIYAO, Shigeo. "Microbiological Controlling of Fermented Vegetables." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 44, no. 1 (1997): 1–9. http://dx.doi.org/10.3136/nskkk.44.1.

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Masurkar, Snehal A., G. R. Pathade, and Mrunalini Jadhav. "Preparation of Alternative Media Source for the Cultivation of Bacteria, Fungi and for Plant Culture Using Fermented Agro waste." Ecology, Environment and Conservation 29 (2023): 40–44. http://dx.doi.org/10.53550/eec.2023.v29i03s.009.

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Agro waste was collected from street vegetable and fruit vendors from Karad street markets (fruit peel samples and vegetables). All the agro wastes samples were subjected to fermentation and preparation of media. After observation of the results, it was clear that both fungi - Aspergillus sp. and Penicillium sp. showed excellent growth on all the waste media prepared. The Fermented Banana waste medium and Fermented Cabbage waste medium proved to be the most effective for the growth of E.coli, Micrococcus sp. and Bacillus sp. The 3% concentrated fermented fruit and vegetable waste were found to

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Vatansever, Serap, Anuradha Vegi, Julie Garden-Robinson, and Clifford A. Hall III. "The Effect of Fermentation on the Physicochemical Characteristics of Dry-Salted Vegetables." Journal of Food Research 6, no. 5 (2017): 32. http://dx.doi.org/10.5539/jfr.v6n5p32.

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The local food movement has prompted interest in fermented vegetables, especially novel combinations of vegetables. The physicochemical characteristics of dry-salted (2% Sodium Chloride [NaCl]) fermented carrots, daikon radish, red cabbage, carrot + daikon radish (mix I), and red cabbage + daikon radish (mix II) were examined during a 14-day fermentation at room temperature. The fermentation process was monitored through the measurement of pH, titratable acidity, and Brixvalue. Further, effects of fermentation on shredded vegetables were determined by measuring color, water activity, and textu

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Garcia, Cyrielle, Marie Guerin, Kaies Souidi, and Fabienne Remize. "Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future." Beverages 6, no. 1 (2020): 8. http://dx.doi.org/10.3390/beverages6010008.

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Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the div

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Swain, Manas Ranjan, Marimuthu Anandharaj, Ramesh Chandra Ray, and Rizwana Parveen Rani. "Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics." Biotechnology Research International 2014 (May 28, 2014): 1–19. http://dx.doi.org/10.1155/2014/250424.

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As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities. Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. These conditions are

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Ngamsamer, Chanya, Chawanphat Muangnoi, Kullanart Tongkhao, Sudathip Sae-Tan, Khemmapas Treesuwan, and Jintana Sirivarasai. "Potential Health Benefits of Fermented Vegetables with Additions of Lacticaseibacillus rhamnosus GG and Polyphenol Vitexin Based on Their Antioxidant Properties and Prohealth Profiles." Foods 13, no. 7 (2024): 982. http://dx.doi.org/10.3390/foods13070982.

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Fermented vegetables are increasingly being recognized as an important dietary component, particularly of plant-based diets, to achieve a sustainable healthy gut because of their microbial diversity and antioxidant properties. However, the functional relevance of fermented vegetables varies based on the raw ingredients used and nutrient supplementation. Therefore, in the present study, we investigated the microbial diversity and antioxidant activity of three formulas of fermented vegetables (standard, supplemented with Lacticaseibacillus rhamnosus GG, and supplemented with polyphenol vitexin)

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Borrego-Ruiz, Alejandro, Carmen M. González-Domenech, and Juan J. Borrego. "The Role of Fermented Vegetables as a Sustainable and Health-Promoting Nutritional Resource." Applied Sciences 14, no. 23 (2024): 10853. http://dx.doi.org/10.3390/app142310853.

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The increasing global burden of morbidity and mortality from chronic diseases related to poor diet quality, coupled with the unsustainable depletion of vital planetary resources by current food production systems, threatens future food security and highlights the urgent need to transition to high-quality plant-based diets as a viable solution to mitigate economic, health, and environmental challenges. Taking into consideration the significant role that fermented vegetables may play as a sustainable, healthy, long-lasting, and plant-based nutritional resource, this narrative review analyzes the

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Thriene, Kerstin, Sina S. Hansen, Nadine Binder, and Karin B. Michels. "Effects of Fermented Vegetable Consumption on Human Gut Microbiome Diversity—A Pilot Study." Fermentation 8, no. 3 (2022): 118. http://dx.doi.org/10.3390/fermentation8030118.

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The interest in fermented food products has been increasing in recent years. Details about their microbial composition and the effects of their consumption on the human gut microbiome are of particular interest. However, evidence regarding their potential to increase gut microbial diversity, a measure likely associated with health, is lacking. To address this, we analyzed the microbial composition of commercially available fermented vegetables using 16S rRNA sequencing. We also conducted a pilot study to assess the feasibility of studying the effects of regular consumption of fermented vegetab

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Gientka, Iwona, Alicja Synowiec, Katarzyna Pobiega, et al. "The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics." Fermentation 11, no. 3 (2025): 110. https://doi.org/10.3390/fermentation11030110.

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To diversify fermented plant-based products, vegetables can be fermented with fruits. This study aimed to evaluate the effect of spontaneous fermentation on the amino acid nutritional profile of sliced carrot (Daucus carota) and celeriac (Apium graveolens), with and without the addition of apple (Malus domestica). Lactic acid bacteria rapidly lowered the pH, ensuring the product’s microbiological stability and safety. The addition of apples to the fermentation of root vegetables had a beneficial effect on maintaining a high number of active lactic acid bacteria. The fermentation process signif

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Jiali Lv, Yang Liu, Jie Kang, Yuting Li, and Liangfeng Li. "Jiangshui Fermented Vegetables Microbial Selective research." International Journal of Advancements in Computing Technology 5, no. 8 (2013): 548–57. http://dx.doi.org/10.4156/ijact.vol5.issue8.62.

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Reissig, Gabriela Niemeyer, Thiago Francisco de Carvalho Oliveira, Guilherme Cassão Marques Bragança, Rosane da Silva Rodrigues, and Frabrizio Da Fonseca Barbosa. "Fermented vegetables and fruits as vitamin B12 sources: An overview." International Food Research Journal 30, no. 5 (2023): 1093–104. http://dx.doi.org/10.47836/ifrj.30.5.02.

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There is a trend towards the consumption of plant foods, especially from the public that aims to reduce meat consumption. Plant-based food diets may have low source of vitamin B12 as plants do not produce them. A possible alternative to mitigate this is the consumption of fermented vegetables and fruits. Therefore, we aimed to provide an overview of the work being done with fermented vegetables and fruits, and show evidence that it is possible to obtain the necessary daily amount of vitamin B12 for human health and maintenance. Vitamin B12, also known as cobalamin, acts as a cofactor for the e

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Erica, Jerica Grey, Bianca Patrice Lim, Aldrin Bonto, Joan Candice Ondevilla, and Raymond Malabed. "The impact of fermentation on the antioxidant activity and bioactive components in crucifers." KIMIKA 35, no. 2 (2025): 14–29. https://doi.org/10.26534/kimika.v35i2.14-29.

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Crucifers have been widely recognized for their chemical components contributing to their pharmacological benefits. This study investigated the changes in glucosinolate (GSL) and isothiocyanate (ITC) levels in five cruciferous vegetables—alugbati (Basella rubra), cabbage (Brassica oleracea var. capitata), mustard (Brassica juncea), radish (Raphanus sativus var. longipinnatus), and Napa cabbage (Brassica rapa ssp. pekinensis)—following a 14-day fermentation period using high-performance liquid chromatography (HPLC). Furthermore, the effects of fermentation on the antioxidant activity of the veg

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Ashari, Asri Mulya, Rita Kurnia Apindiati, Amir Amir, Dirhana Dirhana, and Arman Amran. "Production and Characterization of Nutrients from Ecoenzymes Based on Fruit Waste and Green Vegetable Waste." Jurnal Biologi Tropis 24, no. 2 (2024): 456–60. http://dx.doi.org/10.29303/jbt.v24i2.6988.

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Ecoenzymes are fermented products of organic waste such as fruit and green vegetables, which are rich in nutrients so they have great potential as organic fertilizer. Making ecoenzymes can reduce waste discharge into the environment, thereby reducing pollution, thus supporting environmentally friendly sustainable agricultural practices. This research aims to produce and characterize the macro nutrient content of Nitrogen (N), phosphorus (P), Potassium (K) and organic C from ecoenzymes produced from pineapple and green vegetable waste. Organic waste from pineapple skins and green vegetables is

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ОЛЕЙНИКОВА, Е. А., А. Ж. АЛЫБАЕВА, Ж. Н. ЕРМЕКБАЙ, et al. "DEVELOPMENT OF A FERMENTED VEGETABLE PRODUCT USING A MIXED STARTER INCLUDING LACTIC ACID BACTERIA AND ACETIC ACID BACTERIA." МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, no. 3(42) (September 20, 2023): 68–83. http://dx.doi.org/10.53729/mv-as.2023.03.04.

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Овощи – незаменимый ценный продукт питания. Ферментация овощей является одним из широко применяемых способов продления срока годности и сохранности овощных продуктов с получением новых продуктов. Применение заквасочных культур позволяет повысить контролируемость процесса ферментации и получить новые виды продуктов. Из ферментированных овощей выделено 27 изолятов молочнокислых бактерий и 5 изолятов уксуснокислых бактерий. С использованием отобранных по биотехнологически значимым показателям микроорганизмов составлены ассоциации и произведен их скрининг в опытах по ферментации смешанного овощног

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Wieczorek, Martyna Natalia, and Natalia Drabińska. "Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review." Applied Sciences 12, no. 11 (2022): 5598. http://dx.doi.org/10.3390/app12115598.

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Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products. In this review, the formation of flavour, including both taste and aroma, in fermented Brassica vegetables is summarized. The flavour-active compounds are generated in various metabolic pathways from many precursors present in raw materials used for fermentation. In Brassica vegetables, a unique group of chemicals, namely glucosinolates, is present, which significantly influence the flavo

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Bernacka, Karolina, Tomasz Sozański, and Alicja Z. Kucharska. "Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications." Nutrients 17, no. 12 (2025): 1989. https://doi.org/10.3390/nu17121989.

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Fermentation has been used for centuries to preserve food and to obtain products with new, attractive sensory characteristics. Fermented products are a source of dietary fiber, vitamins, bioactive compounds, and probiotic bacteria with health-promoting properties. This review provides a comprehensive overview of the effects of fermented fruits, vegetables, and legumes on metabolic disturbances characterizing metabolic syndrome (MetS). Furthermore, the chemical composition, microbial communities, and molecular mechanisms of action of fermented plant foods are discussed. Fermented fruits and veg

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Jiang, Xue, Ninping Zhou, Qi Pei, et al. "Physicochemical characteristics and bacterial communities of meigan cai and zao cai, two home-made fermented vegetables." International Food Research Journal 31, no. 3 (2024): 784–95. http://dx.doi.org/10.47836/ifrj.31.3.21.

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Meigan cai and zao cai are two important traditional fermented vegetables in Fujian Province, China. However, there is little information on the bacterial community of these two fermented vegetables. In the present work, we evaluated and compared the physicochemical characteristics and bacterial communities of meigan cai and zao cai. Results revealed that Firmicutes and Proteobacteria were the main dominant phyla, and Lactobacillus and Serratia were the main genera. Principal coordinate and significance analysis showed that the bacterial communities were similar between meigan cai and zao cai.

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Aleman, Ricardo S., Ismael Montero-Fernández, Jhunior A. Marcía, Selvin A. Saravia Maldonado, and Daniel Martín-Vertedor. "Application of Fermentation as a Strategy for the Transformation and Valorization of Vegetable Matrices." Fermentation 10, no. 3 (2024): 124. http://dx.doi.org/10.3390/fermentation10030124.

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This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential of lactic acid bacteria to carry out these transformations. This review paper also covers the spectrum of traditional and emerging fermented plant foods. Fermentation with lactic acid bacteria represents an accessible and appropriate strategy to increase the daily consumption of legumes and vegetables. Often, lactic fermentation is carried out spontaneously following protocols firmly rooted in the culture and traditions of different countries worl

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Ifesan, B. O. T., O. O. Egbewole, and B. T. Ifesan. "Effect of Fermentation on Nutritional Composition of Selected Commonly Consumed Green Leafy Vegetables in Nigeria." International Journal of Applied Sciences and Biotechnology 2, no. 3 (2014): 291–97. http://dx.doi.org/10.3126/ijasbt.v2i3.11003.

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Fresh leafy vegetables which include Amarathus hybridus (Bush green), Telfairia occidentalis (Fluted pumpkin leaf), Vernonia amygdalina (Bitter leaf) and Pterocarpus mildbraedii (White campwood leaf) were subjected to spontaneous fermentation for 5 days at room temperature. Physicochemical properties (pH, temperature, and total titratable acidity) were monitored during the fermentation. It was observed that the pH (6.8 to 3.78) of all the vegetables decreased steadily as fermentation progressed. However, the temperature (27°C to 34°C) and total titratable acidity expressed as lactic acid equiv

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Gangakhedkar, Prasad S., Hemant W. Deshpande, Gréta Törős, et al. "Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements." Foods 14, no. 13 (2025): 2155. https://doi.org/10.3390/foods14132155.

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Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to conventional preservation methods. This review highlights the role of lactic acid bacteria and other microorganisms in transforming fruit and vegetable substrates into probiotic-rich, bioactive foods. It explores traditional and emerging fermentation techniques, the influence of microbial consortia on prod

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Raghuvanshi, Ruma, Allyssa G. Grayson, Isabella Schena, Onyebuchi Amanze, Kezia Suwintono, and Robert A. Quinn. "Microbial Transformations of Organically Fermented Foods." Metabolites 9, no. 8 (2019): 165. http://dx.doi.org/10.3390/metabo9080165.

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Fermenting food is an ancient form of preservation ingrained many in human societies around the world. Westernized diets have moved away from such practices, but even in these cultures, fermented foods are seeing a resurgent interested due to their believed health benefits. Here, we analyze the microbiome and metabolome of organically fermented vegetables, using a salt brine, which is a common ‘at-home’ method of food fermentation. We found that the natural microbial fermentation had a strong effect on the food metabolites, where all four foods (beet, carrot, peppers and radishes) changed thro

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Galena, Amy E., Jianmin Chai, Jiangchao Zhang, et al. "The effects of fermented vegetable consumption on the composition of the intestinal microbiota and levels of inflammatory markers in women: A pilot and feasibility study." PLOS ONE 17, no. 10 (2022): e0275275. http://dx.doi.org/10.1371/journal.pone.0275275.

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The primary objective of this pilot study was to investigate the feasibility of regular consumption of fermented vegetables for six weeks on markers of inflammation and the composition of the gut microflora in women (clinical trials ID: NTC03407794). Thirty-one women were randomized into one of three groups: 100 g/day of fermented vegetables (group A), 100 g/day pickled vegetables (group B), or no vegetables (group C) for six weeks. Dietary intake was assessed by a food frequency questionnaire and blood and stool samples were provided before and after the intervention for measurement of C-reac

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Park, K. Y., J. H. Kil, K. O. Jung, C. S. Kong, and L. M. Lee. "FUNCTIONAL PROPERTIES OF KIMCHI (KOREAN FERMENTED VEGETABLES)." Acta Horticulturae, no. 706 (April 2006): 167–72. http://dx.doi.org/10.17660/actahortic.2006.706.19.

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Jägerstad, M., J. Jastrebova, and U. Svensson. "Folates in fermented vegetables—a pilot study." LWT - Food Science and Technology 37, no. 6 (2004): 603–11. http://dx.doi.org/10.1016/j.lwt.2003.11.008.

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Rofi, Danny Yusufiana, Shinfi Wazna Auvaria, Sulistiya Nengse, Sarita Oktorina, and Yusrianti Yusrianti. "Modifikasi Pakan Larva Black Soldier Fly (Hermetia illucens) sebagai Upaya Percepatan Reduksi Sampah Buah dan Sayuran." Jurnal Teknologi Lingkungan 22, no. 1 (2021): 130–37. http://dx.doi.org/10.29122/jtl.v22i1.4297.

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ABSTRACT Black Soldier Fly (BSF) larvae treatment is one of the organic waste processing alternatives considered to have a faster process than the other organic waste processes. However, in solid organic waste processing, BSF larvae ability to reduce organic waste is relatively low. This research aims to know the optimum waste reduction index of fruit and vegetable waste with the feed modification of fruits and vegetables' waste, analyze the Efficiency of Conversion of Digested food of BSF larvae, and know the survival rate of BSF larvae. This research used an experimental method with four rea

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Nehra, K. S., Mukesh R. Jangra, Rozi Devi, and Aarti a. "Preparation and Quality Analysis of Wine from Different Blends of Carrot-Beetroot and Carrot-Orange." Biosciences Biotechnology Research Asia 20, no. 2 (2023): 529–36. http://dx.doi.org/10.13005/bbra/3107.

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ABSTRACT: One of the most popular alcoholic beverages that offers several health benefits is wine. It includes both fruit and vegetable wine and sometimes their blends. These pure and coproducts of fruits and vegetables give surprising results when tried. Beetroot (Beta vulgaris L.) and carrot (Daucus carota L.) are high in betalain and carotene, both of which have medicinal and nutritional properties. Apart from beetroot and carrot, another important fruit is orange (Citrus sinensis). It is a notable fruit known for its nourishing and restorative attributes. The fruits and vegetables used in

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Ghosh, D. "Studies on the changes of biochemical, microbiological and sensory parameters of sauerkraut and fermented mix vegetables." Food Research 5, no. 1 (2020): 78–83. http://dx.doi.org/10.26656/fr.2017.5(1).193.

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Fermentation is one of the safest and most economical means of producing foods acceptable to human beings. It improves the nutritional quality of foods by increasing the bioavailability and thus, renders the food safe palatable and easily acceptable to mankind. The present study showed the effects of fermentation on the nutritional quality and safety of fermented foods with respect to nutrient composition and digestibility measures. Sauerkraut and fermented mixed vegetable were selected for study and the effects of fermentation on nutrient were observed. Digestibility, shelf-life and biochemic

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Ramarao, Sanjeev, Elisa Azura Azman, Nor Elliza Tajidin, Roslan Ismail, and Borhan Yahya. "Characterization of Liquid Organic Fertilizer (LOF) Derived from Unmarketable Vegetables and Fruits." Pertanika Journal of Tropical Agricultural Science 47, no. 2 (2024): 559–73. http://dx.doi.org/10.47836/pjtas.47.2.15.

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The Malaysian government has been challenged with handling unmarketable vegetables and fruit waste that pollutes the environment and emits greenhouse gases, mainly methane and nitrous oxide. These greenhouse gases have been contributing to climate change. In contrast, these wastes consist of high moisture and readily biodegradable nutrients that can serve as the perfect substrate rate for fermentation. The valuable nutrients contained in these wastes can produce liquid organic fertilizers (LOF), which help improve the soil’s physical, chemical, and biological characteristics and reduce the dem

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Knez, Eliza, Rafał Hałasa, Katarzyna Turecka, et al. "Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables." Applied Sciences 15, no. 1 (2024): 121. https://doi.org/10.3390/app15010121.

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The study aimed to evaluate the antioxidant potential and microbial composition of edible fermented vegetable roots available on the Polish market, including celeriac, carrot, beetroot, radish, and white radish. The microbiological determinations were conducted according to European Standards. The total phenol content (TPC) was measured by the Folin–Ciocalteu (FC) method, while the total antioxidant capacity (TAC) was analyzed by CUPRAC and DPPH assays. The mean recovery for FC, CUPRAC, and DPPH was in the range of 104–105%, 97–102%, and 96–108%, while the precision amounted to 2.3, 2.75, and

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Erna Frida, Noverita Sprinse Vinolina, Ferry Rahmat Astianta Bukit, and Bunga Fisikanta Bukit. "Processing Solid Waste from Cabbage Vegetables and Cow Rumen Contents into Liquid Organic Fertilizer (LOF) in Semangat Village, Merdeka District, Karo Regency." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 9, no. 1 (2024): 74–78. http://dx.doi.org/10.32734/abdimastalenta.v9i1.9568.

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The manufacture of Liquid Organic Fertilizer (LOF) has been carried out with simple methods and equipment in the Semangat Village, Merdeka District, Karo Regency. LOF is made by utilizing waste produced by farmers at the time of post-harvest vegetables such as cabbage, cabbage, carrot leaves and other vegetables. These vegetables can be used because 90% is a liquid. The chopped cabbage waste is mixed with cow rumen and fermented for two weeks, the resulting leachate is fermented again by adding coconut water and LOF is produced which is ready to be used by farmers. With this LOF, farmers can b

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Knez, Eliza, Kornelia Kadac-Czapska, and Małgorzata Grembecka. "Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More." Life 13, no. 4 (2023): 1044. http://dx.doi.org/10.3390/life13041044.

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Silages may be preventive against lifestyle diseases, including obesity, diabetes mellitus, or metabolic syndrome. Fermented vegetables and legumes are characterized by pleiotropic health effects, such as probiotic or antioxidant potential. That is mainly due to the fermentation process. Despite the low viability of microorganisms in the gastrointestinal tract, their probiotic potential was confirmed. The modification of microbiota diversity caused by these food products has numerous implications. Most of them are connected to changes in the production of metabolites by bacteria, such as butyr

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Filatov, A. S., K. V. Ezergayl', E. A. Mel'nikova, and A. G. Mel'nikov. "New fermented milk product – cottage cheese with vegetables." Agrarian-And-Food Innovations 7 (October 25, 2019): 56–63. http://dx.doi.org/10.31208/2618-7353-2019-7-56-63.

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Fijan, Sabina, Polona Fijan, Lei Wei, and Maria L. Marco. "Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica." Applied Microbiology 4, no. 3 (2024): 1165–76. http://dx.doi.org/10.3390/applmicrobiol4030079.

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Fermented foods made through microbial growth and enzymatic conversions have been integral to human diets for at least 10,000 years. Recent interest in fermented foods has surged due to their functional properties and health benefits. Cruciferous vegetables of the genus Brassica, such as cabbage, broccoli, and cauliflower, are commonly used to produce fermented foods like sauerkraut, kimchi, pao cai, fermented turnips, and others. These foods are rich in lactic acid bacteria (LAB) and bioactive compounds, which contribute to their potential health-promoting properties. We examined 12 clinical

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Wierzbicka, Anna, and Emilia Janiszewska-Turak. "Influence of the Salt Addition during the Fermentation Process on the Physical and Chemical Properties of Dried Yellow Beetroot." Applied Sciences 14, no. 2 (2024): 524. http://dx.doi.org/10.3390/app14020524.

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The demand for functional foods is increasing, particularly concerning plant-based probiotic products. These products are becoming a popular alternative to dairy-based options. However, fermented vegetables have a high salt content, which can have negative effects on health if consumed excessively. There has been difficulty in finding the right balance in terms of the salt concentration for the high-quality fermentation of vegetables. To preserve its valuable nutrients and ensure maximum quality, as a vegetable, yellow beetroot was used. The aim of this study was to increase the lactic acid ba

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