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Cited by 478

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Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics

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Swain, Manas Ranjan, Anandharaj, Marimuthu, Ray, Ramesh Chandra, Parveen Rani, Rizwana·2014·Biotechnology Research International
DOI 10.1155/2014/250424
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Abstract

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 more critical in tropical and subtropical countries which favour the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity. Fermented fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum,L. pentosus,L. brevis,L. acidophilus,L. fermentum,Leuconostoc fallax, and L. mesenteroides. As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits. This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.

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Metadata

Authors
Swain, M. R., Anandharaj, M., Ray, R. C., & Parveen Rani, R.
Venue
Biotechnology Research International
Publisher
Wiley
Published
2014-05-28
Volume
2014
Pages
1-19
ISSN
  • 2090-3138 (ISSN-L)
  • 2090-3146
DOI
10.1155/2014/250424
OpenAlex
W2127706909
Cited by
478
References
10
FWCI
31.86
Type
journal article
Language
en
Open access
diamond
Licence
creativecommons.org/licenses/by/3.0/ (unspecified)

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CoChat. (2026). Citation check: Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics. https://app.cochat.ai/papers/10.1155/2014/250424
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Swain, M. R., Anandharaj, M., Ray, R. C., & Parveen Rani, R. (2014). Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics. Biotechnology Research International. https://doi.org/10.1155/2014/250424

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