Location: Food Science and Market Quality and Handling Research Unit
Project Number: 6070-30600-001-002-S
Project Type: Non-Assistance Cooperative Agreement
Start Date: May 1, 2026
End Date: Mar 31, 2028
Objective:
To understand the influence of endophytes on the ripening and health-promoting constituents of fermented vegetable blends made from reclaimed volumes.
Approach:
Endophytes such as Enterobacter species are commonly found in food grade vegetables at grocery stores, farmer's markets and on volumes for processing. Such non-pathogenic bacteria influence the quality of healthy fermented vegetables and microbial stability during long-term storage of the deriving food products. Aside from inducing bloater defect on fermented vegetables, Enterobacter species are suspected to influence the degradation of such tissues and the formation of short chain fatty acids, such as propionic acid, of benefit for the gastrointestinal tract of human consumers. We aim at elucidating the specific role of Enterobacter, native to fresh vegetables, on the degradation of the plant tissues incorporated in fermented vegetable blends. We also aim at determining if such bacteria significantly contribute to the formation of propionic acid during the long-term ripening of the fermented vegetable blends and consequently to the microbial stability and shelf-life of the finished refrigerated food products. Vegetable blends will be prepared in food grade spaces and fermented with a consortium of lactic acid bacteria and Enterobacter. Controls will be maintained with the native microbiota or inoculated with either group of bacteria. The fermented blends will be monitored for microbial counts, fermentation metabolites, consistency, and pH during the active fermentation period and ripening. Food grade samples will be evaluated for palatability. Understanding the role of endophytes, such as Enterobacter, on the quality and health-promoting constituents of fermented vegetable blends is to define the need for mitigation or enhancement strategies to elevate the liking and acceptability of finished products, opportunities for the labeling of beneficial health effects on products, and profitability for farmers and processors from premium quality vegetables and the deriving high quality products.