# The Role of Fermented Vegetables as a Sustainable and Health-Promoting Nutritional Resource
## 3. Femented Vegetables
### Probiotic Starter Cultures in Plant-Based Fermented Foods
brevis_ strain R2 from fermented bamboo shoots, and the _Companilactobacillus allii_ strain WiKim39 and the _Lactococcus lactis_ strain WiKim0124 isolated from kimchi, have exhibited exceptional GABA production capabilities, making them promising candidates for developing functional foods [222, 223, 224, 225]. The choice of probiotic LAB for vegetable fermentation depends on the specific product. As aforementioned, the specific starter culture selected plays a pivotal role in determining the final product's sensory characteristics [198,203]. Single-strain cultures, often consisting of a unique LAB, can accelerate acidification, leading to the quicker transformation of vegetables, minimized commercial losses, and decreased production expenses [226,227]. Thus, employing a high inoculum of _L. plantarum_ and _P. pentosaceus_ strains has provento be effective in controlling lactic acid fermentation and in ensuring the quality of fermented cucumbers due to their promising functional and technological attributes [228]. Table 2 shows the metabolic products and the health benefits of probiotic strains in several fermented vegetables. Probiotics, including LAB, possess the capability to inhibit pathogenic bacterial growth and to mitigate the adverse effects of harmful compounds through their substantial lactic acid production, thus enhancing the quality and safety of fermented foods [205,226]. Specific LAB, such as _L. brevis_ and _L. plantarum_ ZJ316, have been shown to suppress the proliferation of _Enterobacter_, _Ralstonia_ spp., _Pseudomonas_, and _Proteus_ in pickled chili pepper and pickled mustard [205,208]. Functional foods abundant in probiotic LAB have the ability to directly counteract unintentionally ingested pesticides in the gastrointestinal tract [140]. The significant lactic acid production by LAB like _L. plantarum_ ZJ316 plays a role in lowering nitrite residue levels [205]. Pesticides commonly utilized during olive cultivation,  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Probiotic Strains** & **Isolation Source** & **Metabolic Products** & **Health Benefits** & **References** \\ \hline \multirow{6}{*}{_L. mresenteroides_ B1 _L. plantarum_ LRCC5314} & \multirow{6}{*}{Kimchi} & Benzyl isothiamate, indole compounds, thiocyanate, \(\beta\)-sitosterol, and dietary fiber & Anticancer, anti-inflammatory activities, anti-atherosclerotic, and cholesterol-lowering effects and inhibition of adipogenesis & [188,190,229,230] \\  & & & Organic acids, hydrogen peroxide, and bacteriocins & Antibacterial activity & [231] \\ \cline{1-1} \cline{2-5}  & &  
such as deltamethrin, dimethoate, and imidalcoprid, pose serious risks to human health. Fermented natural black olives with the _L. plantarum_ strains 112 and 123 demonstrated greater degradation of these pesticides compared to unfermented olives [239]. Consuming probiotics found in fermented vegetables can substantially influence the composition of the GM. The Bacillus/Bacteroidota (B/B) ratio serves as an indicator of gut microbiota health, with a higher B/B ratio indicating reduced microbial diversity [240; 241]. The _L. pentosus_ strain P2020, sourced from Chinese pickles, effectively decreases the B/B ratio and aids in restoring the GM, offering protection against hyperuricemia development [242]. These results point to the potential of vegetables fermented with probiotics as valuable assets in therapeutic strategies focused on restoring gut microbiota. On the other hand, mixed-strain probioticic cultures can enhance their intrinsic properties and fermentation abilities, potentially shortening the maturation period of the product [243]. The mixed-fermentation microbiota is composed of prevalent microorganisms, which significantly influence the unique characteristics of the fermented vegetables [198]. Accordingly, _L. plantarum_'s strong acid tolerance and its ability to thrive alongside _L. mesenteroides_ make this starter culture combination particularly effective in producing the distinctive flavor of northeastern sauerkraut [203].