Fermented Fruits and Vegetables of Asia : A Potential Source of Probiotics
Joint Authors
Anandharaj, Marimuthu
Swain, Manas Ranjan
Ray, Ramesh Chandra
Parveen Rani, Rizwana
Source
Biotechnology Research International
Issue
Vol. 2014, Issue 2014 (31 Dec. 2014), pp.1-19, 19 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2014-06-16
Country of Publication
Egypt
No. of Pages
19
Main Subjects
Topics
Abstract EN
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.
American Psychological Association (APA)
Swain, Manas Ranjan& Anandharaj, Marimuthu& Ray, Ramesh Chandra& Parveen Rani, Rizwana. 2014. Fermented Fruits and Vegetables of Asia : A Potential Source of Probiotics. Biotechnology Research International،Vol. 2014, no. 2014, pp.1-19.
https://search.emarefa.net/detail/BIM-457384
Modern Language Association (MLA)
Swain, Manas Ranjan…[et al.]. Fermented Fruits and Vegetables of Asia : A Potential Source of Probiotics. Biotechnology Research International No. 2014 (2014), pp.1-19.
https://search.emarefa.net/detail/BIM-457384
American Medical Association (AMA)
Swain, Manas Ranjan& Anandharaj, Marimuthu& Ray, Ramesh Chandra& Parveen Rani, Rizwana. Fermented Fruits and Vegetables of Asia : A Potential Source of Probiotics. Biotechnology Research International. 2014. Vol. 2014, no. 2014, pp.1-19.
https://search.emarefa.net/detail/BIM-457384
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-457384