Table 6 Fermented fruits
From: An overview of fermentation in the food industry - looking back from a new perspective
Fermented fruits | Fruit source | Bacteria involved | Consumers attitude | Origin | References |
|---|---|---|---|---|---|
Fermented cashew apple | Cashew apple | L. mesenteroides | Consumed as beverage | Brazil | Gupta and Abu-Ghannam (2011) |
Pickled juice | Fruits | L. buchneri | Consumed as a pickle | China | Zeng et al. (2010) |
Topache/Fermented pineapple pulp | Pineapple | Meyerozyma caribbica | Consumed as fresh | Mexico | Vitali et al. (2012) |
Hardaliye | Grape | L. paracasei, L. casei, L. pontis, L. brevis, L. acetotolerans, L. sanfrancisco, and L. vaccinostercus | Stored in suitable containers at 4ºC and consumed either fresh or following aging | Turkey | Kabak and Dobson, (2011) |
Fermented sweet cherry puree | Sweet cherry | P. pentosaceus, L. plantarum | Processed as brined, canned and frozen, dried or used for juices or syrups | Italy | Di Cagno et al. (2011) |
Wine | Grape | S. cerevisiae and S. bayanus | Consumed as beverage | Georgia | Sahay (2019) |
Cider | Apple | L. brevis, L. paracollinoides, L. casei, L. diolivorans | Consumed as beverage | UK | Di Cagno et al. (2013) |