Table 5 Fermented plant-based products
From: An overview of fermentation in the food industry - looking back from a new perspective
Fermented plant products | Plant-based source | Bacteria involved | Consumers attitude | Origin | References |
|---|---|---|---|---|---|
Anishi | Taro (Yam) leaves | B. subtilis and B. licheniformis | Acted as a main ingredient in different food products | Nagaland, India | |
Burong mustala | Mustard | Pediococcus sp., L. brevis | Consumed directly as pickles | Philippines | Di Cagno et al. (2013) |
Cucumber | Cucumber | L. pentosus, L. Plantarum, L. Brevis, Weissella spp., P. ethanolidurans, Leuconostoc spp., and Lactococcus spp. | Consumed directly as pickles | United states, Asia | |
Dakguadong / Pak-Gardong | Mustard leaves | L. plantarum | Consumed directly as pickles | Thailand | Di Cagno et al. (2013) |
Dhamuoi | Cabbage | Lc. Mesenteroides, L. plantarum | consumed as a pickle | Vietnam | Di Cagno et al. (2013) |
Ekung/Hirring | Bamboo tender shoots | Lactobacillus plantarum, L. lactis, L. brevis, L. casei and T. halophilus | Eaten raw and also by cooking with fish, meat and vegetables | Arunachal Pradesh | Sharma and Yaiphathoi (2020) |
Fermented garlic | Garlic | B. subtilis, B. methylotrophicus and B. amyloliquefaciens | As condiment prepared with dressed olive oils | Spain | Chua et al. (2022) |
Fermented peppers | Peppers | Lactobacillus spp., Lc. citreum, Weissella cibaria, L. plantarum, L. paraplantarum, H. pseudoguilliermondii, K. ohmeri | No effects of fermentation on the quality of the fermented peppers | Latin America and Caribbean | González-Quijano et al. (2014) |
Goyang | Leaves of magane-saag (Cardamine macrophylla Willd.) | L. plantarum, L. brevis, L. lactis, E. faecium, P. pentosus and candida spp. | Consumed as a dish or with boiled noodles, meat and yak | Sikkim and Nepal | Mir et al. (2018) |
Gundruk | Rayo-sag’, mustard leaves, and cabbages | Pediococcus and Lactobacillus spp., L. cellobiosus and L. plantarum | Consumed as a side dish and as an appetizer | Nepal | Tamang et al. (2005) |
Inziangsang | Leaves of mustard | L. plantarum, L. brevis and Pediococcus | Consumed as a soup | Nagaland and Manipur | Tamang et al. (2005) |
Khalpi | Cucumber | L. plantarum, L. brevis and Leuconostoc fallax | Eaten as pickle after mixing with mustard oil, salt and powdered chilies | Nepal | Tamang et al. (2005) |
Kimchi / Sauerkraut | Cabbage, hot pepper, green onion, and ginger | Lc. mesenteroides, L. brevis, P. cerevisiae, L. plantarum, Weissella spp. | Consumed as a as pickle or soup | Korea, Europe, USA | Di Cagno et al. (2013), Kwak et al. (2014), Xiong et al. (2012) |
Kombucha | Tea leaves | Lactic acid-producing bacteria, acetic acid-producing bacteria, and yeasts | Consumed as beverage and functional drink, related health | Eastern Asia | |
Lung-Siej | Bamboo shoots | Lc. fallax, L. mesenteroides, L. brevis, L. curvatus, and Lt. lactis | Consumed as curry mixed with fish and meat | Meghalaya, North-eastern India | Nongdam (2015) |
Mesu | Tender bamboo shoot | L. plantarum, L. brevis, L. curvatus, Lc. citreum, P. pentosaceus | Consumed as a pickle mixed with edible oil chillies | Darjeeling hills and Sikkim, North-eastern India | Tamang et al. (2005) |
Olives | Olive | L. plantarum | Consumed as a pickle | USA, Spain, and middle-east countries | Hamid abadi Sherahi et al. (2018) |
Oncom hitam | By products from tofu | C. mesenterica, C. parapsilosis, C. parapsilosis var. intermedia, C. pelliculosa, C. reukaufii, C. solani, Mucor sp., M. javanicus, R. oligosporus, and R. oryzae,· C. mesenterica, and C. llarapsilosis | As main dish consumed with rice | Indonesia | Ho (1986) |
Salgam | Carrots | L. plantarum, L. paracasei, L. fermentum, L. brevis | Consumed as a pickle | Turkey | Di Cagno et al. (2013) |
Sinki/Paocai | Radish-tap-root | L. fermentum, L. brevis and L. plantarum | Act as an effective appetizer | India, Nepal, and Bhutan | Yan et al. (2008) |
Soibum | Bamboo shouts | P. pentosaceus, L. brevis, L. plantarum, Lc. fallax, Lc. lactic | Consumed as a side dish | Manipur, India | Mir et al. (2018) |
Soidon | Bamboo shoots tips | L. brevis, Lc. fallax and Lc. lactis | Used as a curry by mixing with potato, green chillies, salt and fermented fish | Manipur, India | Jeyaram et al. (2010) |
Soy sauce/miso/kecap | Soybean | Bacillus, Aspergillus, Klebsiella, Cladosporium, Shimwellia, Aspergillus soyae, Zygosaccharomyces rouxii, Tetragenococcus halophilus | Consumed as seasoning for food products | China, Indonesia and eastern Asia | Apriyantono et al. (1996), Cao et al. (2019), Fibri and Frøst (2019), Lee et al. (2017), Marco et al. (2017), Yang et al. (2017) |
Tofu and tempeh | Soybean | Bacillus or LAB species, Lactic Acid Bacteria | Consumed with rice and other | Indonesia |