Lactiplantibacillus plantarum HF82 inoculation shapes microbial succession in traditional short-term Romanian cucumber fermentations
Romanian fermented cucumbers are traditionally produced by spontaneous lactic fermentation at household level and may represent valuable sources of beneficial lactic acid bacteria (LAB) and bioactive metabolites. However, their microbial composition, functional properties, and safety under in-house conditions remain poorly characterised. In this study, Romanian-style fermented cucumbers were produced over the lowest range of typical household fermentation, a two-week period, using either spontaneous fermentation or inoculation with Lactiplantibacillus plantarum HF82. Microbial community dynamics were characterised by 16S rRNA gene amplicon sequencing.
Romanian fermented cucumbers are traditionally produced by spontaneous lactic fermentation at household level and may represent valuable sources of beneficial lactic acid bacteria (LAB) and bioactive metabolites. However, their microbial composition, functional properties, and safety under in-house conditions remain poorly characterised. In this study, Romanian-style fermented cucumbers were produced over the lowest range of typical household fermentation, a two-week period, using either spontaneous fermentation or inoculation with Lactiplantibacillus plantarum HF82. Microbial community dynamics were characterised by 16S rRNA gene amplicon sequencing.
Technical University of Cartagena