Fermented Vegetables, a Rich Repository of Beneficial Probiotics-A Review

Abstract

Fermentation is an old age biotechnological technique for preservation of vegetables, which has paved pathway towards nutritional and functional value of the foods. It not only preserves food for long period of time but also increases functional, nutritional and sensory features of food commodities. Fermentation is the outcome of the the microbes which grow in the food commodity with the passage of time. Leuconostoc mesenteroides and related LAB, including Weissella and other Leuconostoc spp. are important in the initiation of the fermentation of many vegetables. Fermented foods are supposed to be rich in the health beneficial probiotics. Fermented vegetables are low-calories foods as they contain considerably lower quantities of sugars compared to their raw counter parts. They are source of dietary fibre, which impedes the assimilation of fats and regulates peristalsis in the intestines and valuable source of vitamin C, B group vitamins, phenolics and many other nutrients.

Health Benefits of Fermented Bamboo Shoots: The Twenty-First Century Green Gold of Northeast India

“…4. Lung-siej is eaten as a curry mixed with fish and meat [21]. Lactic acid bacteria (LAB) is usually found in lung-siej samples.…”

“…Fermented bamboo shoots like soidon, lung-siej, ekung, soibum, and mesu are rich in microorganisms which have probiotic property. Microbes like LAB, species like Lactobacillus plantarum most frequently found in most fermented bamboo shoots, have potential probiotic effects along with cholesterol-lowering feature [21]. With L. brevis, they exhibit high hydrophobicity which indicates the ability of bacterial culture to adhere to the epithelial cell layer of the digestive tract for good colonization [6,27].…”

An overview of fermentation in the food industry - looking back from a new perspective

“… L. plantarum, L. brevis, L. lactis, E. faecium, P. pentosus and candida spp. Consumed as a dish or with boiled noodles, meat and yak Sikkim and Nepal Mir et al ( 2018 ) Gundruk Rayo-sag’, mustard leaves, and cabbages Pediococcus and Lactobacillus spp ., L. cellobiosus and L. plantarum Consumed as a side dish and as an appetizer Nepal Tamang et al ( 2005 ) Inziangsang Leaves of mustard L. plantarum, L. brevis and Pediococcus Consumed as a soup Nagaland and Manipur Tamang et al ( 2005 ) Khalpi Cucumber L. plantarum, L. brevis and Leuconostoc fallax Eaten as pickle after mixing with mustard oil, salt and powdered chilies Nepal Tamang et al ( 2005 ) Kimchi / Sauerkraut Cabbage, hot pepper, green onion, and ginger Lc. mesenteroides, L. brevis, P. cerevisiae, L. plantarum, Weissella spp.…”

“…fallax, Lc. lactic Consumed as a side dish Manipur, India Mir et al ( 2018 ) Soidon Bamboo shoots tips L. brevis, Lc. fallax and Lc.…”

“…This also affects consumers' use of products. Soibum is typically served as a side dish, while Soidon is used as a curry mixed with potato and green chilies (Jeyaram et al 2010 ; Mir et al 2018 ). This difference in fermentation process and use of different ingredients results in a distinct flavor, texture, and aroma of Soibum and Soidon.…”