Microbiological survey of spontaneous vegetable fermentations: A food safety perspective

Mathis Vermeersch; Cintia Mayr; An Maes; Anneleen D. Wieme; Bruno De Meulenaer; Peter Vandamme; Liesbeth Jacxsens; Tanja Kostic; Mieke Uyttendaele

doi:10.1016/j.ijfoodmicro.2025.111541

Microbiological survey of spontaneous vegetable fermentations: A food safety perspective

Mathis Vermeersch
, Cintia Mayr
, An Maes
, Anneleen D. Wieme
, Bruno De Meulenaer
, Peter Vandamme
, Liesbeth Jacxsens
, Tanja Kostic
, Mieke Uyttendaele

Bioresources

Ghent University

Publikation: Beitrag in Fachzeitschrift › Artikel › Begutachtung

Abstract

A survey of 75 commercially available, unpasteurised, spontaneously fermented vegetables was conducted, focusing on the culturable microbiota. Foodborne pathogens ( Listeria monocytogenes , Salmonella sp.), indicator bacteria (generic E. coli , Enterobacteriaceae ), and lactic acid bacteria (LAB) were analysed both at the day of purchase and at the end of shelf life. Selected samples were further examined for biogenic amines, and dominant culturable LAB were isolated and identified. Challenge tests evaluated the growth potential of L. monocytogenes during white cabbage fermentation. Results showed considerable variation in pH (3.1–4.3) and LAB counts (

Originalsprache	Englisch
Seitenumfang	12
Fachzeitschrift	International Journal of Food Microbiology
Volume	446
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2025.111541
Publikationsstatus	Veröffentlicht - 30 Jan. 2026

Research Field

Exploration of Biological Resources

Zugriff auf Dokument

10.1016/j.ijfoodmicro.2025.111541

Andere Dateien und Links

https://www.mendeley.com/catalogue/3e6845a7-4f00-3b6d-a91a-60a19bf735d4/

Diese Publikation zitieren

@article{3484e76b3443413db2d55dd02dbaef9b,

title = "Microbiological survey of spontaneous vegetable fermentations: A food safety perspective",

abstract = "A survey of 75 commercially available, unpasteurised, spontaneously fermented vegetables was conducted, focusing on the culturable microbiota. Foodborne pathogens ( Listeria monocytogenes , Salmonella sp.), indicator bacteria (generic E. coli , Enterobacteriaceae ), and lactic acid bacteria (LAB) were analysed both at the day of purchase and at the end of shelf life. Selected samples were further examined for biogenic amines, and dominant culturable LAB were isolated and identified. Challenge tests evaluated the growth potential of L. monocytogenes during white cabbage fermentation. Results showed considerable variation in pH (3.1–4.3) and LAB counts (",

keywords = "Biogenic amines, Challenge test, Kimchi, Lactic acid bacteria, Listeria monocytogenes, MALDI-TOF MS, Sauerkraut",

author = "Mathis Vermeersch and Cintia Mayr and An Maes and Wieme, \{Anneleen D.\} and \{De Meulenaer\}, Bruno and Peter Vandamme and Liesbeth Jacxsens and Tanja Kostic and Mieke Uyttendaele",

year = "2026",

month = jan,

day = "30",

doi = "10.1016/j.ijfoodmicro.2025.111541",

language = "English",

volume = "446",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier BV",

}

TY - JOUR

T1 - Microbiological survey of spontaneous vegetable fermentations: A food safety perspective

AU - Vermeersch, Mathis

AU - Mayr, Cintia

AU - Maes, An

AU - Wieme, Anneleen D.

AU - De Meulenaer, Bruno

AU - Vandamme, Peter

AU - Jacxsens, Liesbeth

AU - Kostic, Tanja

AU - Uyttendaele, Mieke

PY - 2026/1/30

Y1 - 2026/1/30

N2 - A survey of 75 commercially available, unpasteurised, spontaneously fermented vegetables was conducted, focusing on the culturable microbiota. Foodborne pathogens ( Listeria monocytogenes , Salmonella sp.), indicator bacteria (generic E. coli , Enterobacteriaceae ), and lactic acid bacteria (LAB) were analysed both at the day of purchase and at the end of shelf life. Selected samples were further examined for biogenic amines, and dominant culturable LAB were isolated and identified. Challenge tests evaluated the growth potential of L. monocytogenes during white cabbage fermentation. Results showed considerable variation in pH (3.1–4.3) and LAB counts (

AB - A survey of 75 commercially available, unpasteurised, spontaneously fermented vegetables was conducted, focusing on the culturable microbiota. Foodborne pathogens ( Listeria monocytogenes , Salmonella sp.), indicator bacteria (generic E. coli , Enterobacteriaceae ), and lactic acid bacteria (LAB) were analysed both at the day of purchase and at the end of shelf life. Selected samples were further examined for biogenic amines, and dominant culturable LAB were isolated and identified. Challenge tests evaluated the growth potential of L. monocytogenes during white cabbage fermentation. Results showed considerable variation in pH (3.1–4.3) and LAB counts (

KW - Biogenic amines

KW - Challenge test

KW - Kimchi

KW - Lactic acid bacteria

KW - Listeria monocytogenes

KW - MALDI-TOF MS

KW - Sauerkraut

UR - https://www.mendeley.com/catalogue/3e6845a7-4f00-3b6d-a91a-60a19bf735d4/

U2 - 10.1016/j.ijfoodmicro.2025.111541

DO - 10.1016/j.ijfoodmicro.2025.111541

M3 - Article

C2 - 41330088

SN - 0168-1605

VL - 446

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

ER -