title: Fermented fruits and vegetables of Asia: a potential source of probiotics.
abstract: 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.
authors.affiliation: Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India.
authors.forename: Manas Ranjan
authors.identifier: 0000-0001-5991-0584
authors.initials: MR
authors.lastname: Swain
authors.affiliation: Department of Biotechnology, Indian Institute of Technology Madras, Chennai, Tamil Nadu 600036, India.
authors.forename: Marimuthu
authors.identifier: 0000-0002-7820-2038
authors.initials: M
authors.lastname: Anandharaj
authors.affiliation: Centre for Tuber Research Institute, Bhubaneshwar, Orissa 751019, India.
authors.forename: Ramesh Chandra
authors.initials: RC
authors.lastname: Ray
authors.affiliation: Gandhigram Rural Institute-Deemed University, Gandhigram, Tamil Nadu 624302, India.
authors.forename: Rizwana
authors.identifier: 0000-0003-4646-4196
authors.initials: R
authors.lastname: Parveen Rani