Lactic acid fermentation of vegetables and fruits

Lactic acid (LA) fermentation is considered a simple and useful form of biotechnology to keep and/or enhance the safety, nutritional, sensory and shelf life properties of vegetables and fruits (Demir et al. 2006). As shown in the data from literature of the last decade, the combination of this ancient method of bio-preservation with the current biotechnology tools should allow controlled fermentation processes and the selection of starter cultures to increase the consumption of fresh-like vegetables and fruits (McFeeters 2004, Di Cagno et al. 2013). Lactic acid bacteria (LAB) convert the carbohydrate contents of the vegetables and fruits into LA, which decreases the pH of the fermented products to around 4.0 ensuring stability. Lower pH value restricts the growth of spoilage fl ora and pathogenic bacteria. These bacteria improve the human intestinal microbial balance and enhance health by inhibiting the growth of pathogens such as Escherichia coli, Salmonella and Staphylococcus (Ohmomo et al. 2000, Ross et al. 2002). They are often considered as probiotic, benefi cial for human health and active in lowering the serum cholesterol level (Kaur et al. 2002). They also stimulate immune responses and prevent tumour formation by inhibiting1 CIRAD-PERSYST, UMR Qualisud, TA B95/16, 34398 Montpellier Cedex 5, France. Email: didier.montet@cirad.fr, nadine.zakhia-rozis@cirad.fr 2 Central Tuber Crops Research Institute (Regional Centre), Bhubaneswar 751 019, India. Email: rc_rayctcri@rediffmail.com * Corresponding authorcarcinogenic compounds in the gastro-intestinal tract through reducing fecal bacteria enzyme activity (Nakphaichit et al. 2011) or breaking down certain enterotoxins (Bernardeau et al. 2006).