This project focuses on the rich indigenous leafy vegetables and fruits found in Peninsular Malaysia and Northern Borneo island of Malaysia, which significantly contribute to the nutritional and dietary values of the population. However, due to their high water content, these foods are susceptible to rapid spoilage. To combat this, food preservation and processing methods are essential to inhibit food pathogens prevalent in Malaysia. One of the traditional and well-known food-processing techniques among the indigenous communities in the region is lactic acid fermentation. This local-based bioprocess not only extends the shelf life of fermented vegetables and fruits but also enhances their nutritional values and antioxidant potentials. In addition to these benefits, the fermented leaves and vegetables also serve as potential sources of probiotics, as they host various lactic acid bacteria strains, including Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus, and Leuconostoc mesenteroides. The use of these indigenous lactic acid bacteria strains offers advantages over industrial starter cultures, as they may be more viable in metabolic systems, leading to a significant increase in essential biologically active elements. This review aims to highlight the importance of fermented fruits and vegetables in Malaysia as promising sources of natural probiotics, considering their remarkable reputation in the traditional diet and local food culture.
You can read the full report here.
Grenfell Campus > School Of Arts and Social Science - Grenfell Campus
Grenfell Campus > School of Science And The Environment- Grenfell Campus