Skip to main content
SpringerLink
Log in

Lactic Acid Bacteria and Fermented Fruits and Vegetables

  • Chapter
  • First Online:
Lactic Acid Bacteria

Abstract

China has a vast territory and abundant resources with an annual output of hundreds of millions of tons of fruits and vegetables. The per capita consumption and export volume are among the highest in the world. However, China’s annual losses in fruit and vegetable products amount to tens of billions of yuan due to the lag of processing technology and industrialization and the lack of storage and processing methods, and the cost of losses is also at the top in the world. As common microbes in fermented food, lactic acid bacteria not only can improve the flavor and storage of the product but also have certain health functions. Therefore, it can not only facilitate the preservation but also increase the added value and meet the market demand for product diversity by applying lactic acid bacteria to the processing of fruit and vegetables.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 149.00
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 199.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 199.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

References

  • Abu-Ghannam N, Rajauria G (2015) Non-dairy probiotic products. Adv Probiotic Technol 1:356–374. Foerst P, Santivarangkna C

    Article  Google Scholar 

  • An-shu X, Chun-mei T, Wei L (2012) Production process of Longan mixed fruit and vegetable juice lactic acid bacteria beverage. Food Ferment Ind 38(6):128–132

    Google Scholar 

  • An-shu X, Hong-li Z, Wei L (2013) Stability of mixed juice lactobacillus drink for longan carrot and tomato. Food Sci technol 38(6):125–130

    Google Scholar 

  • Aponte M, Blaiotta G, La CF, Mazzaglia A, Farina V, Settanni L, Moschetti G (2012) Use of selected autochthonous lactic acid bacteria for Spanish-style table olive fermentation. Food Microbiol 30(1):8–16

    Article  CAS  PubMed  Google Scholar 

  • Battcock M (1998) Fermented fruits and vegetables: a global perspective. Food & Agriculture Orginasation, Rome

    Google Scholar 

  • Bong Y-J, Jeong J-K, Park K-Y (2013) Fermentation properties and increased health functionality of kimchi by kimchi lactic acid bacteria starters. J Korean Soc Food Sc Nutr 42(11):1717–1726

    Article  CAS  Google Scholar 

  • Chang-jian L, Ben-guo J, Bo J, Qiu L, Yu-bo C (2011) Screening, identification and cholesterol-lowering probiotic characteristics of lactic acid bacteria MR25. J Chin Inst Food Sci Technol 11(8):42–46

    Google Scholar 

  • Chen IN, Ng CC, Wang CY, Chang TL (2009) Lactic fermentation and antioxidant activity of Zingiberaceae plants in Taiwan. Int J Food Sci Nutr 60(sup2):57–66

    Article  CAS  PubMed  Google Scholar 

  • Choi W-Y, Park K-Y (1999) Anticancer effects of organic Chinese cabbage kimchi. J Food Sci Nutr 4(2):113–116

    Google Scholar 

  • Choi IH, Noh JS, Han J-S, Kim HJ, Han E-S, Song YO (2013) Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial. J Med Food 16(3):223–229

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Chun-bao G, Wan-zhong Z, Qiu-lan L, Run-guang Z, Cui-ling G, Gui-yun L (2001) Development of lactic acid fermented strawberry juice. Food Sci 22(9):52–55

    Google Scholar 

  • Chun-li Z, Wei L, Hui L, Jing Z, Chi Y, Quan-hong L (2014) Mixed culture fermentation of pumpkin juice and its aroma analysis. Mod Food Sci Technol 30(5):301–310

    Google Scholar 

  • Chun-yan L, Ming-fu D, Jiao X, Ting Z, Li-wen S, Biao P (2015) Study on the flavor of different lactic acid bacteria inoculated fermentation pickle. Sci Technol Food Ind 36(7):154–158

    Google Scholar 

  • Costa MGM, Fonteles TV, de Jesus ALT, Rodrigues S (2013) Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: process optimisation and product stability. Food Chem 139(1–4):261–266

    Article  CAS  PubMed  Google Scholar 

  • Dan-ping X, Biao P, Shu-liang L, Zhi-hang Z, Nan Z (2015) Analysis of volatile components in pickles fermented with different starter cultures. Food Sci 36(16):94–100

    Google Scholar 

  • Dijk CV, Ebbenhorstselles T, Ruisch H, Stollesmits T, Schijvens E, And WVD, Boeriu C (2000) Product and redox potential analysis of sauerkraut fermentation. J Agric Food Chem 48(2):132

    Article  PubMed  CAS  Google Scholar 

  • Dogahe MK, Khosravi-Darani K, Tofighi A, Dadgar M, Mortazavian AM (2015) Effect of process variables on survival of bacteria in probiotics enriched pomegranate juice. Br Biotechnol J 5(1):37

    Article  CAS  Google Scholar 

  • Fang Y (2016) Analysis of microbial community construction in different self-made enzyme samples by PCR-DGGE technique. Da Li University. Dali, China

    Google Scholar 

  • Gang, Z. (2007). Lactic acid bacteria: foundations, techniques and applications. Chemical Industry Press. Beijing, China

    Google Scholar 

  • Guang-yan Z, Xiao-ping Z, Kai Z, Gui-dan S (2006) Effect of different lactic acid bacteria inoculation on the nitrite concentration and the quality of pickle. South West China J Agric Sci 19(2):290–293

    Google Scholar 

  • He-sheng H, Hai-ping W (2015) Study on the technology of purple sweet potato yogurt. Food Res Dev 36(20):60–63

    Google Scholar 

  • Islam MK, Hasan MS, Al Mamun MA, Kudrat-E-Zahan M, Al-Bari MAA (2015) Lemon juice synergistically preserved with lactobacilli ameliorates inflammation in shigellosis mice. Adv Pharmacol Pharm 3(1):11–21

    Article  CAS  Google Scholar 

  • Ju-hua Z, Yang S, Gao-yang L (2003) Research progress on lactic acid bacteria fermented vegetable juice. Beverage Ind 6(6):27–31

    Google Scholar 

  • Kim M, Chun J (2005) Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis. Int J Food Microbiol 103(1):91–96

    Article  CAS  PubMed  Google Scholar 

  • Kim JY, Lee MY, Ji GE, Lee YS, Hwang KT (2009) Production of γ-aminobutyric acid in black raspberry juice during fermentation by lactobacillus brevis GABA100. Int J Food Microbiol 130(1):12–16

    Article  CAS  PubMed  Google Scholar 

  • Lee JS, Heo GY, Lee JW, Oh YJ, Park JA, Park YH, Pyun YR, Ahn JS (2005) Analysis of kimchi microflora using denaturing gradient gel electrophoresis. Int J Food Microbiol 102(2):143–150

    Article  CAS  PubMed  Google Scholar 

  • Li-hua F, Jie-bin Y (1993) Study on flavoring substances of lactic acid fermented tomato juice and carrot juice. Food Ferment Ind (2):18–24

    Google Scholar 

  • Lim J-H, Park S-S, Jeong J-W, Park K-J, Seo K-H, Sung J-M (2013) Quality characteristics of kimchi fermented with abalone or sea tangle extracts. J Korean Soc Food Sci Nutr 42(3):450–456

    Article  CAS  Google Scholar 

  • Li-na Z, Chang-qing Y (2007) Cholesterol-lowering effect of lactic acid bacteria and its application in fermented products. Sci Technol Food Ind 28(7):228–231

    Google Scholar 

  • Ling-yan Z, Fang-ming D, Fu-lin Y (2004) Characters of lactobacillus and its application in fermented fruits and vegetables. China Food Addit (5):77–80

    Google Scholar 

  • Luckow T, Delahunty C (2004) Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Qual Prefer 15(7–8):751–759

    Article  Google Scholar 

  • Martínez-Castellanos G, Pelayo-Zaldívar C, Pérez-Flores LJ, López-Luna A, Gimeno M, Bárzana E, Shirai K (2011) Postharvest litchi (Litchi chinensis Sonn.) quality preservation by lactobacillus plantarum. Postharvest Biol Technol 59(2):172–178

    Article  CAS  Google Scholar 

  • Nazzaro F, Fratianni F, Sada A, Orlando P (2010) Synbiotic potential of carrot juice supplemented with lactobacillus spp. and inulin or fructooligosaccharides. J Sci Food Agric 88(13):2271–2276

    Article  CAS  Google Scholar 

  • Park KY, Jeong JK, Lee YE (2014) Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J Med Food 17(1):6–20

    Article  CAS  PubMed  Google Scholar 

  • Pimentel TC, Madrona GS, Garcia S, Prudencio SH (2015) Probiotic viability, physicochemical characteristics and acceptability during refrigerated storage of clarified apple juice supplemented with Lactobacillus paracasei ssp. paracasei and oligofructose in different package type. LWT Food Sci Technol 63(1):415–422

    Article  CAS  Google Scholar 

  • Ping-chun C, Zong-xiang Y, Xue-feng M (2010) Treatment of 60 cases of infantile diarrhea with oral kimchi water. Mod J Integr Tradit Chin West Med 19(18):2282–2283

    Google Scholar 

  • Rui X, He W (2002) Development of lactic acid fermented carrot juice. Breverage Ind 23(2):21–23

    Google Scholar 

  • Sabatini N, Mucciarella MR, Marsilio V (2008) Volatile compounds in uninoculated and inoculated table olives with lactobacillus plantarum (Olea europaea L., cv. Moresca and Kalamata). LWT-Food Sci Technol 41(10):2017–2022

    Article  CAS  Google Scholar 

  • Sheehan VM, Ross P, Fitzgerald GF (2007) Assessing the acid tolerance and the technological robustness of probiotic cultures for fortification in fruit juices. Innovative Food Sci Emerg Technol 8(2):279–284

    Article  CAS  Google Scholar 

  • Shin D, Park Y, Kim Y (2003) Study on the optimum fermentation condition for making lactic acid beverage by u-sing mixed-vegetable juice. Food Sci Technol 5(13):1256–1260

    Google Scholar 

  • Shi-yang G, Zhi-dong S, Xin-yong D, Guo-qing H (2013) Physicochemical properties and flavor components of low-salt pickle inoculated with lactic acid bacteria. Mod Food Sci Technol 29(11):2663–2668

    Google Scholar 

  • Stanton WR (1998) Food fermentation in the tropics. In: Wood BJB (ed) Microbiology of fermented foods. Springer, New York

    Google Scholar 

  • Swain MR, Anandharaj M, Ray RC, Parveen Rani R (2014) Fermented fruits and vegetables of Asia: a potential source of probiotics. Biotechnol Res Int 2014:250424

    Article  PubMed  PubMed Central  CAS  Google Scholar 

  • Tao X, Song S, Hao M, Xie M (2012) Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation. Food Control 26(1):178–181

    Article  CAS  Google Scholar 

  • Tao X, Fei P, Xiao L, Jun-bo L, Qian-qian G (2015) Changes and metabolic characteristics of Main microorganisms during Chinese sauerkraut fermentation. Food Sci 36(3):158–161

    Google Scholar 

  • Trias R, Bañeras L, Badosa E, Montesinos E (2008) Bioprotection of Golden delicious apples and iceberg lettuce against foodborne bacterial pathogens by lactic acid bacteria. Int J Food Microbiol 123(1):50–60

    Article  CAS  PubMed  Google Scholar 

  • Tsen JH, Lin YP, King VAE (2009) Response surface methodology optimisation of immobilised lactobacillus acidophilus banana puree fermentation. Int J Food Sci Technol 44(1):120–127

    Article  CAS  Google Scholar 

  • Wei Z (2005) Study on the semifinished product and the flavor of processing pickled potherb mustard. Hunan Agricultural University. Changsha, China

    Google Scholar 

  • Wei T (2013) Analysis of microorganism community structure in the fermentation process of Sichuan tradition pickles and industrial pickles. Xihua University. Chengdu, China

    Google Scholar 

  • Wen-bin L, Zhong-wei T, Min-li S (2006) The up to date returns of nutritive value and health protection of corea pickled vegetable. Acad Period Farm Prod Process (8):83–84

    Google Scholar 

  • Wen-hui W, Bin B (1995) Study on active lactic acid bacteria beverage. J Inn Mong Inst Agric Anim Husbandry 16(1):54–60

    Google Scholar 

  • Xiang-yang W, Bing D, Xing-wei Y, Ling Y (2015) The effect of clove on the storage property of pickled cabbage. China Condiment (11):7–9

    Google Scholar 

  • Xiang-yang W, Zhou T, Long J (2016) Effect of salt and lactobacillus additive amount on the processing technology and preservation of pickled radish. China Condiment 41(11):28–31

    Google Scholar 

  • Xiao-hui L, Shun C, Xiao-mei G, Yan Z, Rui C (2009) Isolation and identification of lactic acid bacteria in pickled cabbage. China Brew 28(2):62–64

    Google Scholar 

  • Xiao-lin A, Xiao-ping Z, Ling S, Xian-qin Z (2011) Identification of two lactic acid bacterial strains isolated from Sichuan pickles and effect of fermentation conditions on the quality of pickles co-fermented by them. Food Sci 32(11):152–156

    Google Scholar 

  • Xiao-ran G, De-chun Z, Jin-ling L, Qing X (2010) Effect of Bifidobacterium fermented mixed fruit and vegetable juice on immunological function of mice. Chin J Microecol 22(2):110–113

    Google Scholar 

  • Xing-zhuang, W., Hua, Z., Xiao-li, Z., Xin, F., Chang-yi, L., Chao, C. (2013). Study on the optimum fermentation conditions of lactic acid bacteria fermented purple potato. Agric Sci Technol Equip (9):55–58

    Google Scholar 

  • Xue-ping S, Liang-liang W, Peng G, Wei-ming Z (2011) Ethanol extracts from twenty edible spices: antioxidant activity and its correlations with total flavonoids and total phenols contents. Food Sci 32(5):83–86

    Google Scholar 

  • Xu-guang Z, Chun-guang L, Jin-chao M (2015) Study on pear lactic acid bacteria beverage. Food Res Dev 36(3):47–49

    Google Scholar 

  • Yan P-M, Xue W-T, Tan S-S, Zhang H, Chang X-H (2008) Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai. Food Control 19(1):50–55

    Article  CAS  Google Scholar 

  • Yan-gang L, Quan D (2011) The comparison of Chinese pickle, Japanese pickle and kimchi processing technology. Food Ferment Technol 47(4):5–9

    Google Scholar 

  • Yao-guang Z, Cheng-dong C (1994) Mechanism and influencing factors of vegetable pickling. Food Ind Technol (5):23–26

    Google Scholar 

  • Ying C, Jin-hui W, Wen-ling-zi Z, Xin-yi H (2015) Study on quality cucumber pickles fermented by lactic acid bacteria. Food Mach (4):208–211

    Google Scholar 

  • Yong N (2003) Assimilation of cholesterol by lactic acid bacteria and bifidobacteria. Ind Microorganism 33(2):58–58

    Google Scholar 

  • Yoon KY, Woodams EE, Hang YD (2004) Probiotication of tomato juice by lactic acid bacteria. J Microbiol 42(4):315–318

    PubMed  Google Scholar 

  • Yoon KY, Woodams EE, Hang YD (2005) Fermentation of beet juice by beneficial lactic acid bacteria. LWT Food Sci Technol 38(1):73–75

    Article  CAS  Google Scholar 

  • Yoon KY, Woodams EE, Hang YD (2006) Production of probiotic cabbage juice by lactic acid bacteria. Bioresour Technol 97(12):1427–1430

    Article  CAS  PubMed  Google Scholar 

  • Yuan-feng W, Li-gen Z (2007) Isolation, identification and fermentation performance of lactic acid bacteria from pickles. J Chin Inst Food Sci Technol (5):42–46

    Google Scholar 

  • Yun-bin Z, Yuan G, Ye S (2012) Comparative study on sensory properties between lactobacillus fermented and traditionally salted mustard tubers. J Shanghai Inst Technol (Nat Sci) 12(3):175–181

    Google Scholar 

  • Yun-rong Z (2002) Kimchi – a representative traditional fermented food in Korea. Food Ferment Technol (3):73–73

    Google Scholar 

  • Zeng-san C (2005) Sichuan fuling mustard production method. China Condiment (10):42–46

    Google Scholar 

  • Zhang J-W, Cao Y-S (2005) Antioxidative activities of lactic acid bacteria. Zhonggue Rupin Gongye 1:010

    Google Scholar 

  • Zhang Yan-chao BY, Wang S-q, Dong X-m, Zhang H-P (2008) Review on biological characteristics, physiological functions and application prospects of Lactobacillus Fermentum. Agric Food Prod Sci Technol 2(4):33–36

    Google Scholar 

  • Zheng X, Yu Y, Xiao G, Xu Y, Wu J, Tang D, Zhang Y (2014) Comparing product stability of probiotic beverages using litchi juice treated by high hydrostatic pressure and heat as substrates. Innovative Food Sci Emerg Technol 23(3):61–67

    Article  CAS  Google Scholar 

  • Zhi-qun Y (1986) Xiaoshan radish. Chin Vegetables 1(1):11–10

    Google Scholar 

  • Zu-fang, W., Pu, L., Pei-fang, W. (2008). Study on application of lactic acid bacteria technology to the processing of traditional pickled mustard tuber. Food Ind Technol (2):101–103

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Jiangnan University, Wuxi, China

    Bingyong Mao & Shuang Yan

Authors
  1. Bingyong Mao
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Shuang Yan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Bingyong Mao .

Editor information

Editors and Affiliations

  1. Jiangnan University, Wuxi, China

    Wei Chen

Rights and permissions

Reprints and permissions

Copyright information

© 2019 Springer Nature Singapore Pte Ltd. and Science Press

About this chapter

Check for updates. Verify currency and authenticity via CrossMark

Cite this chapter

Mao, B., Yan, S. (2019). Lactic Acid Bacteria and Fermented Fruits and Vegetables. In: Chen, W. (eds) Lactic Acid Bacteria. Springer, Singapore. https://doi.org/10.1007/978-981-13-7283-4_7

Download citation

Publish with us

Policies and ethics

Search

Navigation