This review paper addresses vegetable fermentation from a microbiological and technological point of view, with particular emphasis on the potential of lactic acid bacteria to carry out these transformations. This review paper also covers the spectrum of traditional and emerging fermented plant foods. Fermentation with lactic acid bacteria represents an accessible and appropriate strategy to increase the daily consumption of legumes and vegetables. Often, lactic fermentation is carried out spontaneously following protocols firmly rooted in the culture and traditions of different countries worldwide. Fermented plant products are microbiologically safe, nutritious, and have pleasant sensory characteristics, and some of them can be stored for long periods without refrigeration. Controlled fermentation with selected lactic acid bacteria is a promising alternative to guarantee high-quality products from a nutritional and organoleptic point of view and with benefits for the consumer’s health. Recent advances in genomics and molecular microbial ecology predict a bright future for its application in plant fermentation. However, it is necessary to promote molecular approaches to study the microbiota composition, select starters aimed at different legumes and vegetables, generate products with nutritional properties superior to those currently available, and incorporate non-traditional vegetables.

Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds.

With increasing urbanization and industrialization, soil and forest resources are facing considerable pressure, as well as the demand for water for domestic, agricultural, and industrial activities. Therefore, it is essential to conduct regular assessments of water quality and ensure that water is consistently maintained in the context of ecosystem services (ESs). Our objective was to apply the driving forces–pressures–state–impacts–responses (DPSIR) model to understand the cause–effect relationships and interactions with anthropogenic pressures on deforestation and water quality in the Talgua River watershed and associated valley and plain areas in central-eastern Honduras. Physicochemical and microbiological analyses were conducted to determine the water quality index (NSF–WQI) and other contamination indexes. The results identified high contamination by coliforms, up to 920.00 NPM/100 mL, and high levels of contamination by organic matter (ICOMO, 0.65), solids (ICOSUS, 0.79), mineralization (ICOMI, 0.99), and the presence of bacteria (BPI, 8.50), as well as the development of eutrophication processes (ICOTRO), resulting in generally low water quality. These problems were caused by the socio-demographic and economic growth of the area, as well as the high demand for water, vulnerability to climate change, and intense agro-livestock and industrial activity, which led to deforestation processes, changes in land use, and contamination of natural water bodies that impacted the overexploitation of aquifers. After applying the DPSIR model, strategies are proposed for the management and administration of the watershed aimed at preserving the water, soils, and forest resources, while promoting stakeholder, business, education sector, and public administration participation.

Anthropogenic land cover change is directly responsible for the deforestation and degradation of tropical forests. In this context, assessing soil organic carbon (SOC) stocks is key to understanding the impact of anthropogenic activities on SOC so that we can implement management practices that effectively reduce emissions or promote carbon sequestration. Our objective was to assess the effect of land-use change on the dynamics and distribution of SOC in three systems (agriculture, pasture and agroforestry) after 40 years of deforestation in a tropical dry forest in the central–eastern region of Honduras. For this purpose, the bulk density, percentage of coarse fragments (>2 mm) and soil organic carbon content were determined at three depths (0.00–0.10 m, 0.10–0.20 m and 0.20–0.30 m). The results showed an increase in bulk density for all new uses, although soil compaction had not yet occurred. In terms of total soil organic carbon (TOC) stocks, deforestation caused a decrease from 17% to 48% in agricultural and agroforestry soils, respectively; on the other hand, grasslands did not show significant differences compared to tropical dry forest, suggesting that they have a high potential as carbon sinks in deforested tropical areas. However, this did not imply a better state of the system, as the greatest increases in bulk density were found in pastures.

The transformation of natural ecosystems into agroecosystems due to changes in land use/land cover (LULC) has been shown to significantly affect soil characterization and classification. The impact of LULC on soil taxonomy was assessed in a primary forest located in central–eastern Honduras, which had been deforested approximately forty years prior to the study. Morphological, physical, and physicochemical analyses were performed by describing 10 representative profiles, applying the Soil Taxonomy (ST) and World Reference Base for Soil Resources (WRB) nomenclatures. LULC resulted in physical degradation in agricultural areas, as evidenced by lighter-colored horizons (P02), reduced granular structure (P01, P02, P05), higher bulk densities (≤1.73 Mg m⁻³), and surface crusting (P02, P05); this phenomenon was also observed in pastures (P06–P09). SOC loss was 62% in croplands, 47–53% in agroforestry systems (P03) and fruit tree plantations (P04), and 25% in pastures. All profiles exhibited pH values between 6.5 and 8.4 and complete base saturation (BS), except for P08 and P09, which had pH values below 5.5, high levels of Al³⁺, and reduced BS (50–60%). Mollic epipedons and variability in the endopedons were also observed. According to the ST of the System of Soil Classification (SSC), the soils were classified as Mollisols, Entisols, Vertisols, and Alfisols; and as Phaeozems, Fluvisols, Gleysols, Anthrosols, Gypsisols, and Plinthosols by the WRB. We advocate for the inclusion of Anthropogenic Soils as a distinct Order within Soil Taxonomy (ST). The implementation of sustainable agricultural practices, in conjunction with the formulation of regulatory frameworks governing land use based on capacity and suitability, is imperative, particularly within the context of fragile tropical systems.

In this study, Californian-style black table olives were enriched with fresh and lyophilized “Carao” (Cassia grandis L.) to enhance their mineral composition, antioxidant activity, phenolic compound content, and to evaluate their potential for reducing acrylamide levels. Mineral concentrations were quantified using inductively coupled plasma optical emission spectrometry (ICP-OES). The addition of both fresh and lyophilized “Carao” significantly increased the iron concentration in the olives. Additionally, levels of calcium, magnesium, and potassium were elevated in both “Carao” treatments. Among the treatments, the addition of fresh “Carao” resulted in the highest increase in antioxidant activity, followed by the lyophilized “Carao”, with increases of 62.3% and 68.3%, respectively. The effect of fresh and lyophilized “Carao” on acrylamide reduction in oxidized olives is also discussed.