Fermented Vegetables: Their Microbiology and Impact on Gut Microbiota and Overall Health Benefits

Abstract

Fermented foods contain many beneficial microorganisms, and these have a positive role in promoting human health. Generally, fermented foods are produced through either spontaneous fermentation, relying on the naturally existing microbes, or by culture-dependent fermentations that depend on the addition of heterofermentative and homofermentative bacteria. Due to the increasing popularity of vegan diets and their numerous health benefits, fermented vegetables are becoming more popular worldwide. They are rich in vitamins, minerals, fiber, phenolic compounds, and natural antioxidants, which protect the body against oxidative stress. The current review explores the impact of fermentation on the nutritional properties of vegetables and the subsequent health benefits to gut health, including how microbial communities involved in these fermentations can enhance digestive function. Other health benefits of fermented vegetables, such as immunomodulatory, antioxidant, and anti-inflammatory effects, are also discussed. The review concludes with projected future trends in research and the market.