GENERAL INSIGHTS INTO FRUITS AND VEGETABLES LACTIC FERMENTATION

Abstract

Fermentation, besides being a preservation method and of major economic importance, could also reflect a growing focus on the environment. It offers solutions to reduce waste by producing novel types of protein, lipids, and carbohydrates, and to increase global food production. This mini-review aims to address specific issues related to the lactic fermentation of fruits and vegetables, as well as the nutritional and health benefits of their consumption. The industrial revolution in fermentation should include an emerging understanding of the synergies between microorganisms throughout their life cycle. Fermented fruits and vegetables are a natural source of probiotics and bio-preservatives, making them valuable to the food industry for supporting human health. Moreover, modern fermentation