Abstract
Fermented vegetables and fruits are popular around the world and are important in some countries where they make a significant contribution to the diet. Natural, biological, and minimally processed vegetable products, with enhanced sensory and health-promoting properties are of increasing worldwide interest. Use of selected autochthonous lactic acid bacteria starters with optimal performance may be considered to be a simple and valuable biotechnology for maintaining or improving the safety, nutritional, sensory, and shelf-life properties of vegetables and fruits and may be used to develop new products with functional and appealing properties.
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