Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains of Lactiplantibacillus plantarum and Pediococcus pentosaceus.

The results suggest that the autochthonous LAB starter cultures can shorten the fermentation cycle and reduce pathogenic organism' population, thus improving the shelf life and quality of fermented cucumber. The development of these new industrial starters would increase the competitiveness of production and open the country's frontiers in the fermented vegetable market.