The DOI matches its Crossref record; 108 of the 108 references it cites were found in a registry or an index.
Exploitation of vegetables and fruits through lactic acid fermentation.
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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In the citing paper
“However, when favorable conditions of anaerobiosis, water activity, and temperature occur, spontaneous lactic acid fermentation may take place on the plant material, becoming LAB the dominants of the fermented substrate (Di Cagno et al., 2013).”
From Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability (2020) · cites this paper as Di Cagno et al., 2013
In the citing paper
“This dose was selected to ensure a proper fermentation since the epiphytic microbiota carried by different forage crops, or even by different harvests of the same plant material, may vary depending on several factors such as the type of plant, maturity of the crop, epiphytic bacteria content, and environmental factors like weather and harvesting conditions (Lindow and Brandl, 2003; Di Cagno et al.”
From Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability (2020) · cites this paper as Di Cagno et al., 2013
Citations
Cites
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Septembre‐Malaterre, A., Remize, F., & Poucheret, P. (2017) · Food Research International · doi:10.1016/j.foodres.2017.09.031 · Cited by 657
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Metadata
- Authors
- Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M.
- Affiliations
- University of Bari Aldo Moro (IT)
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2013-02
- Volume
- 33
- Issue
- 1
- Pages
- 1-10
- ISSN
- 0740-0020 (ISSN-L)
- 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
- 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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