Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?

Bibliographic Details
Title: Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
Authors: Sudhanshu S. Behera, PhD, Aly Farag El Sheikha, PhD, Riadh Hammami, PhD, Awanish Kumar, PhD
Source: Journal of Functional Foods, Vol 70, Iss , Pp 103971- (2020)
Publisher Information: Elsevier, 2020.
Publication Year: 2020
Subject Terms: Pickling, Microbiota diversity, Nutritional impacts, Therapeutic potentials, Economic scope, Pickles bio-fortification, Nutrition. Foods and food supply, TX341-641
Description: Historically, pickling is one of the oldest preservation methods of several foodstuffs such as vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor, texture and color that take place over time in fermented pickles. Microorganisms (mainly lactic acid bacteria, Micrococcaceae, Bacilli, yeasts, and filamentous fungi) play a pivotal role in the pickling of foodstuffs while affecting the quality and safety of the final product. This review focuses on the common traditional fermented pickles and their nutritional, therapeutic, and economic potentials. Furthermore, the technological progress in screening microbial communities associated with the traditional pickles is summarized. Finally, this paper will tackle with the role of pickles in filing the gap in food security, the safety aspect of traditional pickles and biofortication as an interesting technique to improve the quality of traditional pickles.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 1756-4646
Relation: http://www.sciencedirect.com/science/article/pii/S175646462030195X; https://doaj.org/toc/1756-4646
DOI: 10.1016/j.jff.2020.103971
Access URL: https://doaj.org/article/37d974624563439b80f75c7baea36a88
Accession Number: edsdoj.37d974624563439b80f75c7baea36a88
Published: 2020
Database: Directory of Open Access Journals

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