Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Author:

Lu Yun‐hui1,Wu Jia‐min1,Huang Jia‐rong1,Zheng Ming‐jing23,Hong Zhen‐zhen1,Manzoor Muhammad Faisal1,Huang Yan‐yan1ORCID,Zeng Xin‐an14ORCID

Affiliation:

1. Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing Foshan University Foshan 528225 China

2. College of Ocean Food and Biological Engineering Jimei University Xiamen Fujian 361021 China

3. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Xiamen Fujian 361021 China

4. School of Food Sciences and Engineering South China University of Technology Guangzhou 510640 China

Abstract

SummaryFermented vegetables are nutritionally beneficial and promote good health. China possesses abundant raw vegetable materials and has a longstanding history of fermented vegetable production. However, the traditional process of vegetable fermentation heavily relies on individual producers' experience and knowledge, resulting in inconsistent flavours, variable quality, and the potential generation of harmful substances. The utilisation of lactic acid fermentation starters can effectively inhibit pathogenic bacteria during the fermentation process, enhance product flavour, reduce nitrite production, improve functional and nutritional value, as well as extend shelf‐life. This article comprehensively reviews factors influencing vegetable fermentation; diverse functions performed by lactic acid bacteria throughout the fermentation process and assesses the current industrialisation status of vegetable fermentation in China. It serves as a valuable reference for promoting high‐quality development within the fermented vegetable industry.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Basic and Applied Basic Research Foundation of Guangdong Province

Publisher

Wiley

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