ABSTRACT
Lactic acid bacteria (LAB)-fermented vegetables might exhibit better functionalities than the raw vegetables themselves. LAB may prevent colon cancer by alteration of the metabolic activities of intestinal microflora, binding and degrading potential carcinogens, producing antimutagenic and antitumorigenic compounds, enhancing the host’s immune response, and other actions. The major groups of LAB identified by polymerase chain reaction in salt-fermented cucumber were Lactobacillus, Leuconostoc, and Pediococcus. LAB from dairy products exhibit various functionalities and have been used as probiotics; however, few bacteria from fermented vegetables other than kimchi LAB have been studied for possible functionalities. Vegetables fermented by LAB produce various fermented end products, flavors, and functional bioactive compounds. Kimchi LAB and kimchi have been studied for their health functionality along with assessments of increased shelf life and improved taste of the product. LAB can produce organic acids, including lactic acid, during vegetable fermentation.
