Role of lactic acid bacteria in fermented vegetables

Authors

DOI:

https://doi.org/10.3989/gya.0344191

Keywords:

Biofilms, LAB biodiversity, Multifunctional starters, Vegetables

Abstract


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 bacteria, the most important molecular tech­niques used for their identification and genotyping, their importance for the formation of biofilms as well as their use as starter cultures for obtaining high-quality and safe vegetable products.

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Published

2020-06-30

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1.
Bautista-Gallego J, Medina E, Sánchez B, Benítez-Cabello A, Arroyo-López FN. Role of lactic acid bacteria in fermented vegetables. Grasas aceites [Internet]. 2020Jun.30 [cited 2024May18];71(2):e358. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1822

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