Abstract
Lactic acid fermentation is considered a technological option to preserve and/or improve the safety, nutritional, sensory, and shelf-life features of vegetables and fruits. The autochthonous microbiota may cause the spontaneous fermentation of several vegetables. In raw vegetables and fruits, lactic acid fermentation may occur spontaneously, when anaerobic conditions, water activity, moisture, salt concentration, and temperature are favorable for the growth of the autochthonous lactic acid bacteria. The main fermented vegetable products include sauerkrauts, kimchi, and pickled cucumbers. Raw fruits and some vegetables possess intrinsic chemical and physical parameters that make them particularly hostile environments for microorganisms. Phenolic compounds are secondary plant metabolites widely spread throughout the plant kingdom. These food components have attracted interest because of their health benefits. The chapter also presents a brief note on the novel probiotics candidates.