Lactic Acid Fermentation

Lactic acid bacteria (LAB) are often involved in the fermentation of fruits and vegetables. Among these, Lacticaseibacillus, Lactobacillus, Levilactobacillus species like Lactiplantibacillus plantarum, Levilactobacillus brevis, Lacticaseibacillus rhamnosus, and Lactobacillus acidophilus are commonly found
Septembre-Malaterre et al. 2018 Food Res Int 104: 86-99

When lactic fermentation occurs, it changes the makeup of the food and can make it healthier in several ways. One important benefit is that it can help the body absorb polyphenols better by breaking down certain compounds. Some studies have shown that during fermentation, the amount of both soluble and insoluble fiber in vegetables can decrease. This happens because the bacteria break down pectic compounds and use cellulose and hemicellulose as food sources.
Siebenhandl et al. 2001 Int J Food Sci Nutr 52: 347-357
Granito et al. 2002 Eur Food Res Technol 214: 226-231
Martin-Cabrejas et al. 2004 J Agric Food Chem 52: 261-266

see also:
Fermenting / Fermentation