{"id":2703,"date":"2023-09-01T16:28:58","date_gmt":"2023-09-01T16:28:58","guid":{"rendered":"https:\/\/raymondthomaslipidlab.com\/?p=2703"},"modified":"2025-06-04T16:29:22","modified_gmt":"2025-06-04T16:29:22","slug":"selected-fermented-indigenous-vegetables-and-fruits-from-malaysia-as-potential-sources-of-natural-probiotics-for-improving-gut-health","status":"publish","type":"post","link":"https:\/\/raymondthomaslipidlab.com\/?p=2703","title":{"rendered":"Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2213453023000113\" data-type=\"link\" data-id=\"https:\/\/www.sciencedirect.com\/science\/article\/pii\/S2213453023000113\">Ajibola, Olaide Olawunmi, Raymond Thomas, and Babatunde Femi Bakare. 2023. \u2018Selected Fermented Indigenous Vegetables and Fruits from Malaysia as Potential Sources of Natural Probiotics for Improving Gut Health\u2019. <em>Food Science and Human Wellness<\/em> 12(5):1493\u20131509. <br><\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Abstract<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the Peninsular Malaysia and Northern Borneo island of Malaysia, various rich indigenous leafy vegetables and fruits grow and contribute to the nutritional and dietary values of the population. They have high water contents, thus, naturally vulnerable to rapid food spoilage. Food preservation and processing play a vital role in the inhibition of food pathogens in fruits and vegetables that are prevalent in Malaysia. Lactic acid fermentation is generally a local-based bioprocess, among the oldest form and well-known for food-processing techniques among indigenous people there. The long shelf life of fermented vegetables and fruits improves their nutritional values and antioxidant potentials. Fermented leaves and vegetables can be utilized as a potential source of probiotics as they are host for several lactic acid bacteria such as <em>Lactobacillus confusus, Weissella paramesenteroides, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus paracasei, Lactobacillus pentosus, Pediococcus acidilactici, Pediococcus pentosaceus <\/em>and <em>Leuconostoc mesenteroides<\/em>. These strains may be more viable in metabolic systems whereby they can contribute to a substantial increase in essential biologically active element than industrial starter cultures. This review is aimed to address some essential fermented fruits and vegetables in Malaysia and their remarkable reputations as a potential sources of natural probiotics.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ajibola, Olaide Olawunmi, Raymond Thomas, and Babatunde Femi Bakare. 2023. \u2018Selected Fermented Indigenous Vegetables and Fruits from Malaysia as Potential Sources of Natural Probiotics for Improving Gut Health\u2019. Food Science and Human Wellness 12(5):1493\u20131509. <\/p>\n","protected":false},"author":3,"featured_media":2704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"ngg_post_thumbnail":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[77],"tags":[84,122,108,98],"class_list":["post-2703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-publication","tag-functional-foods","tag-gut-health","tag-lipids","tag-sustainability"],"blocksy_meta":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health - Raymond Thomas Lipid Lab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/raymondthomaslipidlab.com\/?p=2703\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health - Raymond Thomas Lipid Lab\" \/>\n<meta property=\"og:description\" content=\"Ajibola, Olaide Olawunmi, Raymond Thomas, and Babatunde Femi Bakare. 2023. \u2018Selected Fermented Indigenous Vegetables and Fruits from Malaysia as Potential Sources of Natural Probiotics for Improving Gut Health\u2019. Food Science and Human Wellness 12(5):1493\u20131509.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/raymondthomaslipidlab.com\/?p=2703\" \/>\n<meta property=\"og:site_name\" content=\"Raymond Thomas Lipid Lab\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/BERILipidGroup\" \/>\n<meta property=\"article:published_time\" content=\"2023-09-01T16:28:58+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-04T16:29:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/raymondthomaslipidlab.com\/wp-content\/uploads\/2025\/06\/1-s2.0-S2213453024X00051-cov200h.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"150\" \/>\n\t<meta property=\"og:image:height\" content=\"200\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\n<meta name=\"author\" content=\"Anita Fuambi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@TheLipidGroup\" \/>\n<meta name=\"twitter:site\" content=\"@TheLipidGroup\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Anita Fuambi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/?p=2703#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/?p=2703\"},\"author\":{\"name\":\"Anita Fuambi\",\"@id\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/#\\\/schema\\\/person\\\/a859e71809ac576f17bc0a8250dbdedb\"},\"headline\":\"Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health\",\"datePublished\":\"2023-09-01T16:28:58+00:00\",\"dateModified\":\"2025-06-04T16:29:22+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/?p=2703\"},\"wordCount\":248,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/?p=2703#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/wp-content\\\/uploads\\\/2025\\\/06\\\/1-s2.0-S2213453024X00051-cov200h.gif\",\"keywords\":[\"Functional Foods\",\"Gut Health\",\"Lipids\",\"Sustainability\"],\"articleSection\":[\"Publication\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/raymondthomaslipidlab.com\\\/?p=2703#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/?p=2703\",\"url\":\"https:\\\/\\\/raymondthomaslipidlab.com\\\/?p=2703\",\"name\":\"Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health - 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