Vegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices

• Published in: Journal of food science and technology Vol. 61; no. 5; pp. 833 - 846
• Main Authors: Bernal-Castro, Camila, Espinosa-Poveda, Elpidia, Gutiérrez-Cortés, Carolina, Díaz-Moreno, Consuelo
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01.05.2024; Springer Nature B.V
• Subjects: Antimicrobial activity; Antimicrobial agents; Antioxidants; Bacteria; Bioactive compounds; Biological activity; Cell viability; Cereals; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Dairy products; Fermentation; Food; Food Science; Inclusion; Intestinal microflora; Lactic acid; Lactic acid bacteria; Legumes; Metabolism; Metabolites; Microbiomes; Microbiota; Micronutrients; Microorganisms; Milk; Nutrition; Phytochemicals; Prebiotics; Probiotics; Review; Review Article; Substrates; Vegetables; Gut microbiota; Food matrices; Bioactive compounds; Bioprocess; Prebiotics
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-023-05779-z

Vegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (10 6 –10 7  CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.