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

Journal: Journal of food science and technology
Published Date: Jul 16, 2023

Abstract

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 (10-10 CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.

Authors

  • Camila Bernal-Castro
    Facultad de Ciencias, Doctorado en Biotecnología, Universidad Nacional de Colombia, Bogotá, Colombia.
  • Elpidia Espinosa-Poveda
    Departamento de Nutrición Humana, Facultad de Medicina, Universidad Nacional de Colombia, Bogotá, Colombia.
  • Carolina Gutiérrez-Cortés
    Universidad Nacional Abierta y a Distancia (UNAD), Escuela de Ciencias Agrícolas, Pecuarias y del Medio Ambiente (ECAPMA), Bogotá, Colombia.
  • Consuelo Díaz-Moreno
    Instituto de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Colombia, Bogotá, Colombia.

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