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

Research output: Contribution to journal › Article › peer-review

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 (

Original language	English
Number of pages	12
Journal	International Journal of Food Microbiology
Volume	446
DOIs	https://doi.org/10.1016/j.ijfoodmicro.2025.111541
Publication status	Published - 30 Jan 2026

Research Field

Exploration of Biological Resources

Keywords

Biogenic amines
Challenge test
Kimchi
Lactic acid bacteria
Listeria monocytogenes
MALDI-TOF MS
Sauerkraut

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10.1016/j.ijfoodmicro.2025.111541

Cite this

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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 (",

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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

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KW - Biogenic amines

KW - Challenge test

KW - Kimchi

KW - Lactic acid bacteria

KW - Listeria monocytogenes

KW - MALDI-TOF MS

KW - Sauerkraut

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VL - 446

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

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Microbiological survey of spontaneous vegetable fermentations: A food safety perspective

Abstract

Research Field

Keywords

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