Gangakhedkar Prasad S, Deshpande Hemant W, Törős Gréta, El-Ramady Hassan, Elsakhawy Tamer, Abdalla Neama, Shaikh Ayaz, Kovács Béla, Mane Rushikesh, Prokisch József
Institute of Animal Science, Biotechnology and Nature Conservation, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
Doctoral School of Animal Husbandry, University of Debrecen, Böszörményi Street 138, 4032 Debrecen, Hungary.
Foods. 2025 Jun 20;14(13):2155. doi: 10.3390/foods14132155.
Fermented fruits and vegetables are gaining increased attention due to their enhanced nutritional properties, extended shelf life, and potential health benefits. Driven by consumer demand for natural, plant-based, and functional foods, fermentation is emerging as a sustainable alternative to conventional preservation methods. This review highlights the role of lactic acid bacteria and other microorganisms in transforming fruit and vegetable substrates into probiotic-rich, bioactive foods. It explores traditional and emerging fermentation techniques, the influence of microbial consortia on product quality, and the impact of fermentation on antioxidant activity, gut health, immune modulation, and chronic disease prevention. Furthermore, the review addresses food safety concerns related to biogenic amines, nitrite accumulation, and microbial contamination, describing current solutions involving both conventional and non-thermal processing technologies. By synthesizing recent advances in microbial fermentation science and biotechnological innovations, this paper underscores the potential of fermented fruits and vegetables to contribute to functional food development, dietary diversity, and sustainable food systems.
发酵水果和蔬菜因其增强的营养特性、延长的保质期以及潜在的健康益处而受到越来越多的关注。在消费者对天然、植物性和功能性食品的需求推动下，发酵正成为传统保鲜方法的一种可持续替代方案。本综述强调了乳酸菌和其他微生物在将水果和蔬菜底物转化为富含益生菌的生物活性食品中的作用。它探讨了传统和新兴的发酵技术、微生物群落对产品质量的影响，以及发酵对抗氧化活性、肠道健康、免疫调节和慢性病预防的影响。此外，该综述还涉及与生物胺、亚硝酸盐积累和微生物污染相关的食品安全问题，描述了涉及传统和非热加工技术的当前解决方案。通过综合微生物发酵科学和生物技术创新的最新进展，本文强调了发酵水果和蔬菜在促进功能性食品开发、饮食多样性和可持续食品系统方面的潜力。
