INBIOFIV   26685
INSTITUTO DE BIOPROSPECCION Y FISIOLOGIA VEGETAL
Unidad Ejecutora - UE
artículos
Título:
An overview of plant-autochthonous microorganisms and fermented vegetable foods
Autor/es:
VERÓN, HERNÁN; TORRES S, SEBASTIAN; ISLA, MARIA I.; CONTRERAS, LUCIANA; VERÓN, HERNÁN; TORRES S, SEBASTIAN; ISLA, MARIA I.; CONTRERAS, LUCIANA
Revista:
Food Science and Human Wellness
Editorial:
Elsevier
Referencias:
Año: 2020 vol. 9 p. 112 - 123
ISSN:
2213-4530
Resumen:
Fermented plant-based foods and beverages constitute foods of high nutritional and functional value with appreciated health beneficial effects. They represent a natural and sustainable alternative to counteract the large wastage of vegetables and fruits due to their short shelf life. Usually, the use of controlled fermentation process using autochthonous microorganisms adapted to their vegetable matrix is preferred instead of traditionally spontaneous fermentation to designing fermented vegetable foods with the desirable sensory, technological, nutritional and functional properties. This review summarizes the autochthonous microorganisms selected as starters for the successful fermentation of vegetables and fruits. The main beneficial properties of autochthonous starters and fermented vegetable products with a focus on human health are revised.