Lactic Acid Bacteria in Food Biotechnology

Abstract

A wide variety of lactic acid-fermented fruits and vegetables currently exists. Among them, kimchi and sauerkraut are the ones that have met worldwide commercial significance and are most widely consumed. Cabbage is the primary ingredient for both; however, kimchi production involves incorporating many more ingredients, reflected in the complexity of the respective micro-ecosystem. Traditional fermented foods have a long history of being consumed by local communities and are important nutritional and functional properties. Their health functionality includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrinolytic effect, antioxidative, antiaging, brain health promotion, immune promotion, skin health promotion, etc. This chapter presents and critically discusses the various aspects of fermentation and processing along with nutritional and health functionalities of kimchi and sauerkraut. © 2022 Elsevier Inc. All rights reserved.