Spontaneous fermentation, a traditional preservation method rooted in cultural heritage, is increasingly recognized as a valuable source of probiotic microorganisms with functional health benefits. Unlike industrial fermentations that rely on standardized starter cultures, spontaneous processes rely on the native microbial consortia naturally present in raw materials, processing environments, and artisanal practices. These dynamic ecosystems often harbor strains of Lactobacillus spp., Leuconostoc spp., Pediococcus spp., Bifidobacterium spp., and yeasts with potential probiotic functions.
This paper explores the microbial diversity and probiotic potential of spontaneously fermented foods, with a focus on lactic acid bacteria and yeasts capable of surviving gastrointestinal transit, exerting antimicrobial activity, and modulating gut health.
As a source of microorganisms, we use sauerkraut and pickled vegetables because these products act not only as nutritious staples but also as functional carriers of beneficial microbes, many of which demonstrate resilience to gastrointestinal conditions and possess antimicrobial, enzymatic, and bioactive properties. The interactions among microbial populations generate bioactive compounds (e.g., organic acids, bacteriocins, and exopolysaccharides) that enhance food safety, shelf life, sensory profiles, and, most importantly, confer potential health effects such as gut microbiota modulation, immune support, and inhibition of pathogens.
Furthermore, we discuss the ecological dynamics of spontaneous fermentation, including microbial succession, interspecies interactions, and metabolite production, that enhance sensory and health-related traits. Emphasis is placed on recent research that characterizes and isolates novel probiotic strains from traditional ferments, offering new avenues for functional food development and microbiome-targeted interventions.
Spontaneously fermented foods thus represent not only gastronomic and cultural treasures, but also untapped microbial reservoirs that align with the global demand for sustainable, health-promoting nutrition. Their integration into functional food development may unlock new pathways for microbiome-friendly diets rooted in time-tested practices. This paper aims to bridge traditional knowledge with modern science, emphasizing the need for preserving microbial biodiversity while embracing innovation.
