Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
Historically, pickling is one of the oldest preservation methods of several foodstuffs such as vegetables, fruits, fish, and meat.Pickling imparts unique and desirable changes in flavor, texture and color that take place over time in fermented pickles.Microorganisms (mainly lactic acid bacteria, Micrococcaceae, Bacilli, yeasts, and filamentous fung