Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products
Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/10/1/48 |
| _version_ | 1797344086822223872 |
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| author | Xiaohua Yang Jiaqi Hong Linhao Wang Changyu Cai Huanping Mo Jie Wang Xiang Fang Zhenlin Liao |
| author_facet | Xiaohua Yang Jiaqi Hong Linhao Wang Changyu Cai Huanping Mo Jie Wang Xiang Fang Zhenlin Liao |
| author_sort | Xiaohua Yang |
| collection | DOAJ |
| description | Lactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate on summarizing the fermentation of fruits and vegetables by lactic acid bacteria, devoting comparatively less attention to researching other plant species varieties and plant-based by-products. Furthermore, the summary of the research on the active substances and functional properties lacks sufficient depth. This review provides a comprehensive overview of the status of and technological progress in lactic acid bacteria fermentation of various plant species and plant-based by-products, and the effects of lactic acid bacteria on the active substances and functional properties are emphasized. In addition, this review emphasizes that active substances give products more functionality. The aim of this review is to emphasize the significant contribution of lactic acid bacteria to the active substances and functional properties of plant-based products, which will assist researchers in better comprehending the application value of lactic acid bacteria in the plant-based domain and direct attention towards the interaction mechanisms between active substances and product functionality. Concurrently, this review provides a certain theoretical foundation and reference for the application of fermented functional products in promoting health and preventing diseases. |
| first_indexed | 2024-03-08T10:57:16Z |
| format | Article |
| id | doaj.art-7ca481bb3c104454b73b150c7cc964ed |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-08T10:57:16Z |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-7ca481bb3c104454b73b150c7cc964ed2024-01-26T16:23:52ZengMDPI AGFermentation2311-56372024-01-011014810.3390/fermentation10010048Effect of Lactic Acid Bacteria Fermentation on Plant-Based ProductsXiaohua Yang0Jiaqi Hong1Linhao Wang2Changyu Cai3Huanping Mo4Jie Wang5Xiang Fang6Zhenlin Liao7College of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaCollege of Food Science, South China Agricultural University, Guangzhou 510642, ChinaLactic acid bacteria effectively utilize the nutrients and active compounds in plant-based materials via their powerful metabolic pathways and enzyme systems, achieving a combination of nutrition, functionality, and deliciousness. Currently, the majority of review articles predominantly concentrate on summarizing the fermentation of fruits and vegetables by lactic acid bacteria, devoting comparatively less attention to researching other plant species varieties and plant-based by-products. Furthermore, the summary of the research on the active substances and functional properties lacks sufficient depth. This review provides a comprehensive overview of the status of and technological progress in lactic acid bacteria fermentation of various plant species and plant-based by-products, and the effects of lactic acid bacteria on the active substances and functional properties are emphasized. In addition, this review emphasizes that active substances give products more functionality. The aim of this review is to emphasize the significant contribution of lactic acid bacteria to the active substances and functional properties of plant-based products, which will assist researchers in better comprehending the application value of lactic acid bacteria in the plant-based domain and direct attention towards the interaction mechanisms between active substances and product functionality. Concurrently, this review provides a certain theoretical foundation and reference for the application of fermented functional products in promoting health and preventing diseases.https://www.mdpi.com/2311-5637/10/1/48lactic acid bacteriaplant-based productsfermentation processactive substancesfunctional properties |
| spellingShingle | Xiaohua Yang Jiaqi Hong Linhao Wang Changyu Cai Huanping Mo Jie Wang Xiang Fang Zhenlin Liao Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products Fermentation lactic acid bacteria plant-based products fermentation process active substances functional properties |
| title | Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products |
| title_full | Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products |
| title_fullStr | Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products |
| title_full_unstemmed | Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products |
| title_short | Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products |
| title_sort | effect of lactic acid bacteria fermentation on plant based products |
| topic | lactic acid bacteria plant-based products fermentation process active substances functional properties |
| url | https://www.mdpi.com/2311-5637/10/1/48 |
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