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Salas-Millan, José Ángel, Tonciulescu, Mihai-Alexandru, Koev, Todor T. 
ORCID: https://orcid.org/0000-0002-8218-9753, Ponsero, Alise, Quevedo-Romero, Ignacio, Alcaraz, Covadonga Valle, Chuppa, Pierric L. D., Soto, Caridad, Pérez Cuadrado, Fernando Ródenas, García-Lorca, Nieves, Gila-Navarro, Alberto, Muley, Poorvaja, Yu, Leilei, Baker, David, Telatin, Andrea, Angelescu, Iulia-Roxana, Palop, Alfredo, Narbad, Arjan, Melgar, Silvia and Garcia-Gutierrez, Enriqueta
(2026)
Lactiplantibacillus plantarum IBB082 inoculation shapes microbial succession, metabolite profile and immunomodulatory potential in traditional short-term Romanian cucumber fermentations.
Food Bioscience, 83.
ISSN 2212-4292
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Abstract
Romanian fermented cucumbers are traditionally produced by spontaneous lactic acid fermentation at household level and may represent valuable sources of beneficial lactic acid bacteria (LAB) and bioactive metabolites. However, their microbial composition, functional properties, and safety under in-house conditions remain poorly characterised. In this study, Romanian-style fermented cucumbers were produced over the lowest range of typical household fermentation, a two-week period, using either spontaneous fermentation or inoculation with Lactiplantibacillus plantarum IBB082. Microbial community dynamics were characterised by 16S rRNA gene amplicon sequencing, while fermentation-derived metabolites were identified by untargeted analytical assays. Total phenolic compounds and antioxidant capacity were also evaluated. Spontaneous fermentations showed greater microbial variability, whereas Lactiplantibacillus-inoculated fermentations exhibited faster LAB dominance and more consistent acidification. Moreover, fermentation in the presence of L. plantarum IBB082 was associated with distinct metabolite profiles and enhanced antioxidant capacity. Additionally, both fermentation strategies activated NF-κB in IL-1β-stimulated intestinal epithelial cells, suggesting a potential immunomodulatory response. These results were then compared with those of a commercial product. To our knowledge, this is the first study integrating metataxonomic, metabolomic, immunoregulatory and molecular safety profiling in short-term household-style Romanian cucumber fermentations, providing a comprehensive framework for the characterisation and quality control of traditional artisanal fermented foods.
| Item Type: | Article |
|---|---|
| Additional Information: | Data availability: Our data is deposited publicly at ENA. |
| Uncontrolled Keywords: | antioxidant,fermentation,food safety,immunoregulatory,lactic acid bacteria (lab),lactiplantibacillus plantarum,metabolomics,pathogens,romanian cucumber,food science,biochemistry,das in place,data availability our data is deposited publicly at ena.,2026 ,/dk/atira/pure/subjectarea/asjc/1100/1106 |
| Faculty \ School: | Faculty of Science > School of Chemistry, Pharmacy and Pharmacology |
| Related URLs: | |
| Depositing User: | LivePure Connector |
| Date Deposited: | 28 Oct 2026 15:28 |
| Last Modified: | 28 Oct 2026 15:28 |
| URI: | https://ueaeprints.uea.ac.uk/id/eprint/104901 |
| DOI: | 10.1016/j.fbio.2026.109620 |
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