Fermented foods have been an important part of the human diet for millenaries all over the world. Regarding fermented vegetables, they belong to traditionally consumed products in Asian countries, but now benefit from a renewed interest in Western countries. This review first gives a panorama of the large diversity of fermented vegetables, their history and the renewed interest they spark in the society and the scientific community. It summarises the advancement of knowledge on the spontaneous microbial community that develops during the fermentation process, which contains a large diversity of lactic acid bacteria including a few keystone species, but also other bacteria and yeasts. It details the consequences of microbial activities on the composition, safety aspects and the organoleptic, nutritional and health properties of fermented vegetables. Fermented vegetables meet many societal expectations. The microbiological and biochemical changes that occur during fermentation are increasingly known. In many areas however, further investigations are necessary to better document the potential sanitary issues and the ways of controlling them, the potential health benefits of these "microbial foods", the interest of selected starters to bring specific organoleptic and/or health properties, and thus better exploit the potential of innovation in this area. 

Lactofermentation of vegetables: An ancient method of preservation matching new trends

Fermentation is an ancient practice of food preservation. Fermented vegetables are popular in Eastern European and Asian countries. They have received a growing interest in Western countries, where they are mainly manufactured at domestic and artisanal scales and poorly characterized. Our aim was to investigate the microbial communities and the safety of French homemade fermented vegetables, in the frame of a citizen science project. Fermented vegetables and the data associated with their manufacture were collected from citizens and characterized for pH, NaCl concentration, and microbiology by culturomics and 16S DNA metabarcoding analysis. Lactic acid bacteria (LAB) and yeast isolates were identified by 16S rRNA gene sequencing and D1/D2 domains of the large subunit of the rRNA gene, respectively. The 75 collected samples contained 23 types of vegetables, mainly cabbage, followed by carrots and beets, and many mixtures of vegetables. They were 2 weeks to 4 years old, and their median pH was 3.56, except for two samples with a pH over 4.5. LAB represented the dominant viable bacteria. LAB concentrations ranged from non-detectable values to 8.7 log colony-forming units (CFU)/g and only depended on the age of the samples, with the highest most frequently observed in the youngest samples (<100 days). The 93 LAB isolates identified belonged to 23 species, the two mains being Lactiplantibacillus pentosus/plantarum and Levilactobacillus brevis. The other microbial groups enumerated (total aerobic bacteria, halotolerant bacteria, Gram-negative bacteria, and acetic acid bacteria) generally showed lower concentrations compared to LAB concentrations. No pathogenic bacteria were detected. Viable yeasts were observed in nearly half the samples, at concentrations reaching up to 8.0 log CFU/g. The 33 yeast clones identified belonged to 16 species. Bacterial metabarcoding showed two main orders, namely, Lactobacillales (i.e., LAB, 79% of abundance, 177 of the 398 total ASVs) and Enterobacterales (19% of abundance, 191 ASVs). Fifteen LAB genera were identified, with Lactiplantibacillus and Levilactobacillus as the most abundant, with 41 and 12% of total reads, respectively. Enterobacterales members were mainly represented by Enterobacteriaceae and Yersiniaceae. This study is the first wide description of the microbiota of a large variety of homemade fermented vegetables and documents their safety.

Microbial communities of a variety of 75 homemade fermented vegetables

Abstract Tempoyak is a traditional Indonesian fermented durian paste that is popular among the Malay ethnic community. While tempoyak is a distinctive, culturally significant culinary item in multifarious Indonesian cuisine, it remains understudied compared to other fermented foods like kimchi. Further research is called for to understand tempoyak’s microbial structure, dynamics, and potential health advantages that include immunostimulants, antihypercholesterolemia, probiotic action, preservatives, and antibacterial. Researchers can also reveal significant information on the history, ethnicity, production, microbiological challenges, nutritional and functional qualities, and future possibilities of indigenous food, including tempoyak. This research aimed to explore and investigate tempoyak as an indigenous fermented food by integrating a systematic literary research and data from earlier investigations. Tempoyak is closely associated with Malay identity, regardless of the place they dwell. As an essential part of everyday life in Malay community in Indonesia, tempoyak is commonly served at traditional ceremonies, wedding festivities, or large-scale events. This cultural importance makes Indonesian tempoyak distinct from its Malaysian counterpart. Tempoyak is made by crushing durian flesh, adding salt into it, and letting the homogeneous mixture sit at room temperature in a covered container for 4–7 days. The microfloras present in tempoyak are varied but primarily Lactobacillus sp., notably Lactobacillus plantarum . Proximate analysis is a viable method to assess the nutritional composition of tempoyak. Variations in nutritional content may occur due to differences in durian types, salt composition, sterilization time, temperature, and fermentation duration. Potential avenues for further studies include the role of tempoyak in fostering sustainable food systems, other health advantages of ingesting tempoyak, and the creation of novel tempoyak-based products. These study directions will further enhance the discipline and contribute to the preservation and promotion of Malay culinary heritage. 

Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe

Alzheimer's disease (AD) currently lacks effective treatments, making its prevention a critical focus. While accumulating evidence supports that plant-based fermented foods may contribute to AD prevention, the neuroprotective effect of plant-based fermented foods on AD has not been comprehensively reviewed. In this study, we conducted a systematic review of preclinical studies on the efficacy of plant-based fermented foods in AD. The literature search was based on databases including PubMed, Embase, Web of Science, and Scopus. The PICO approach was employed for report inclusion, and each report was assessed for risk of bias using the SYRCLE's RoB tool. From the analysis of 25 retrieved reports, we extracted essential details, including bibliographic information, animal models and characteristics, sources of plant-based fermented foods, dosages, administration routes, durations, and outcome measures. Our findings indicate that plant-based fermented foods may positively impact acute and long-term cognitive function, as well as beta-amyloid-mediated neurodegeneration. This review sheds light on the potential neuroprotective benefits of plant-based fermented foods for various AD-related aspects, including oxidative stress, synaptotoxicity, neuroinflammation, tau hyperphosphorylation, dysfunctional amyloidogenic pathways, and cognitive deficits, as observed in rodent models of AD. However, the small number of studies obtained from our literature search and the finding that many of them were of moderate methodological quality suggest the need for further investigation to substantiate the beneficial potential of this class of functional food for the management of AD.

Potential neuroprotective benefits of plant-based fermented foods in Alzheimer’s disease: an update on preclinical evidence

Consumers are increasingly interested in foods that offer a well-balanced dietary profile as well as metabolic, physiological, and functional benefits. Dairy fermented products are widely consumed since they provide health benefits via probiotics. However, lactose intolerance, cholesterol content, allergic milk proteins are limiting factors for the consumption of dairy-derived probiotic foods. This problem has led to the exploration of non-dairy fermented probiotic foods derived from cereals, fruits, vegetables and plants. They represent a promising carrier for probiotic microorganisms. In this paper, chemical, microbiological and biological features of traditional non-dairy fermented foods were reviewed, especially by focusing on their probiotic potential. 

Traditional Non-Dairy Fermented Products: A Candidate for Probiotics

The aim of this study was to investigate the lactic acid bacteria (LAB) and yeast community from home-made sauerkraut collected from Southwest China through culture-dependent and culture-independent technology Forty-eight samples of home-made sauerkraut were collected from households at three different locations in Southwest China The pH, total acidity and salt contents among these fermented vegetables were 369 ± 042, 086 ± 043 g/100 ml, and 386 ± 255 g/100 ml, respectively The number of lactic acid bacteria (LAB) and yeasts were 725 ± 105 log10 colony-forming units (CFU)/ml and 374 ± 101 log CFU/ml, respectively A total of 182 LAB and 81 yeast isolates were identified The dominant isolates were Lactobacillus plantarum, L brevis, Pediococcus ethanolidurans, Pichia membranifaciens, P fermentans and Kazachstania bulderi Denaturing gradient gel electrophoresis (DGGE) showed that L plantarum, uncultured Lactobacillus sp, P ethanolidurans, and K exigua were the predominant microflora Our studies demonstrated that the DGGE technique combined with a culture-dependent method is very effective for studying the LAB and yeast community in Chinese traditional fermentation vegetables The results will give us an understanding of LAB and yeast community of Chinese sauerkraut and improve the knowledge of LAB and yeast community of Chinese sauerkraut

The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China

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The lactic acid bacteria and yeast community of home-made sauerkraut from three provinces in Southwest China