Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health
In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation an...
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2023
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Online Access: | http://ir.unimas.my/id/eprint/41583/1/Selected%20fermented%20indigenous%20vegetables.pdf http://ir.unimas.my/id/eprint/41583/ https://www.sciencedirect.com/science/article/pii/S2213453023000113 https://doi.org/10.1016/j.fshw.2023.02.011 |
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my.unimas.ir.415832024-04-03T02:12:29Z http://ir.unimas.my/id/eprint/41583/ Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health Olaide, Olawunmi Ajibola Raymond, Thomas Babatunde Femi, Bakare S Agriculture (General) In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics. KeAi Communications Co. 2023-09 Article PeerReviewed text en http://ir.unimas.my/id/eprint/41583/1/Selected%20fermented%20indigenous%20vegetables.pdf Olaide, Olawunmi Ajibola and Raymond, Thomas and Babatunde Femi, Bakare (2023) Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health. Food Science and Human Wellness, 12 (5). 1493 -1509. ISSN 2213-4530 https://www.sciencedirect.com/science/article/pii/S2213453023000113 https://doi.org/10.1016/j.fshw.2023.02.011 |
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S Agriculture (General) Olaide, Olawunmi Ajibola Raymond, Thomas Babatunde Femi, Bakare Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
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In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables
and fruits grow and contribute to the nutritional and dietary values of the population. They have high water
contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri,
Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics. |
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Article |
author |
Olaide, Olawunmi Ajibola Raymond, Thomas Babatunde Femi, Bakare |
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Olaide, Olawunmi Ajibola Raymond, Thomas Babatunde Femi, Bakare |
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Olaide, Olawunmi Ajibola |
title |
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
title_short |
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
title_full |
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
title_fullStr |
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
title_full_unstemmed |
Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health |
title_sort |
selected fermented indigenous vegetables and fruits from malaysia as potential sources of natural probiotics for improving gut health |
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KeAi Communications Co. |
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2023 |
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http://ir.unimas.my/id/eprint/41583/1/Selected%20fermented%20indigenous%20vegetables.pdf http://ir.unimas.my/id/eprint/41583/ https://www.sciencedirect.com/science/article/pii/S2213453023000113 https://doi.org/10.1016/j.fshw.2023.02.011 |
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