Cited by 644Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Nutrient Composition and Product Development

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Exploitation of vegetables and fruits through lactic acid fermentation.

Di Cagno, Raffaella, Coda, Rossana, De Angelis, Maria, Gobbetti, Marco·2013·Food Microbiology

DOI 10.1016/j.fm.2012.09.003

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Abstract

Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to be used for fermentation. Lactic acid bacteria are a small part of the autochthonous microbiota of vegetables and fruits. The diversity of the microbiota markedly depends on the intrinsic and extrinsic parameters of the plant matrix. Notwithstanding the reliable value of the spontaneous fermentation to stabilize and preserve raw vegetables and fruits, a number of factors are in favour of using selected starters. Two main options may be pursued for the controlled lactic acid fermentation of vegetables and fruits: the use of commercial/allochthonous and the use of autochthonous starters. Several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix. Pro-technological, sensory and nutritional criteria for selecting starters were reported as well as several functional properties, which were recently ascribed to autochthonous lactic acid bacteria. The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed. Tailored lactic acid bacteria starters completely exploit the potential of vegetables and fruits, which enhances the hygiene, sensory, nutritional and shelf life properties.

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Authors: Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M.
Affiliations: University of Bari Aldo Moro (IT)
ORCID: Coda, Rossana
Gobbetti, Marco
Venue: Food Microbiology
Publisher: Elsevier BV
Published: 2013-02
Volume: 33
Issue: 1
Pages: 1-10
ISSN: 0740-0020 (ISSN-L)
DOI: 10.1016/j.fm.2012.09.003
OpenAlex: W1963965900
Cited by: 644
References: 108
Citations by year: 2026: 47 · 2025: 61 · 2024: 51 · 2023: 65 · 2022: 70 · 2021: 56 · 2020: 72 · 2019: 58 · 2018: 42 · 2017: 40 · 2016: 25 · 2015: 25 · 2014: 18 · 2013: 11
FWCI: 2.32
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Microbiology (publishedVersion)
PubMed (publishedVersion)
CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion)
Open Research (University of Surrey) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: lactic acid fermentation, fermented vegetables, fermented fruits, lactic acid bacteria, starter culture selection, plant microbiome, shelf life, sensory properties, nutritional properties, traditional fermented foods
MeSH terms: Bacteria, Fermentation, Food Microbiology, Fruit, Vegetables, Lactic Acid

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Exploitation of vegetables and fruits through lactic acid fermentation.

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