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The review discusses the significance of fermented vegetables as a source of beneficial probiotics, highlighting their nutritional and functional advantages. It details various traditional fermented vegetable products from India and Nepal, such as Gundruk, Sinki, and Khalpi, emphasizing the role of specific lactic acid bacteria in their fermentation process. The document also explores the health benefits associated with these probiotics, including their potential in improving gut health and reducing cholest

Author

darmohammadazim

Language

EN