Fermented vegetables have a long history and are enjoyed worldwide for their unique
flavors and health benefits. The process of fermentation improves the nutritional value, taste …

Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content
with a high potential for bioprocesses development. In addition, they have been recognized …

Most fermented foods are dairy-based products; however, foods prepared using non-dairy-
based materials such as grains, cereals, vegetables, and fruits can meet the dietary …

Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables
are described around the world. Fruit and vegetables and lactic fermented products both …

The growing interest of consumers in using foods that improve health has motivated
researchers and the food industry to develop new functional products such as foods with …

Highlights•Fermentation can enhance or alter nutritive and health-modulating properties of
food constituents.•Microbes in fermented foods introduce new compounds to the foods that …

Background Fruit, vegetables, flowers, and ethnic beverages may be a source of microbial
species with techno-functional and health-promoting properties. Scope and approach This …

Fermented foods are popular around the globe for their health‐promoting components and
activity. In recent years, for promoting better health and nutrition, fortification and …

For centuries, people around the world have used fermentation to preserve and enhance the
flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive …

This review paper addresses vegetable fermentation from a microbiological and
technological point of view, with particular emphasis on the potential of lactic acid bacteria to …