Cargando…

Advancing Insights into Probiotics during Vegetable Fermentation

Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The f...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yuan, Yingzi, Yang, Yutong, Xiao, Lele, Qu, Lingbo, Zhang, Xiaoling, Wei, Yongjun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606808/ https://www.ncbi.nlm.nih.gov/pubmed/37893682 http://dx.doi.org/10.3390/foods12203789

Ejemplares similares

Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics
por: Swain, Manas Ranjan, et al.
Publicado: (2014)

Advances in the human skin microbiota and its roles in cutaneous diseases
por: Yang, Yudie, et al.
Publicado: (2022)

Recent advances in probiotication of fruit and vegetable juices
por: Rahman, Md. Saydar, et al.
Publicado: (2023)

Advancements in the Biotransformation and Biosynthesis of the Primary Active Flavonoids Derived from Epimedium
por: Zhang, Xiaoling, et al.
Publicado: (2023)

Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics
por: Chung, Hyuk-Jin, et al.
Publicado: (2020)

Exogenous Probiotics Improve Fermentation Quality, Microflora Phenotypes, and Trophic Modes of Fermented Vegetable Waste for Animal Feed
por: Du, Guilin, et al.
Publicado: (2021)

Metaproteomics insights into fermented fish and vegetable products and associated microbes
por: Okeke, Emmanuel Sunday, et al.
Publicado: (2021)

Probiotic Potential of Lactobacillus Strains Isolated From Fermented Vegetables in Shaanxi, China
por: Liu, Chen, et al.
Publicado: (2022)

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
por: Paramithiotis, Spiros, et al.
Publicado: (2022)

Fermented Foods as Probiotics: A Review
por: Soemarie, Yulistia Budianti, et al.
Publicado: (2021)

Probiotication of Nutritious Fruit and Vegetable Juices: An Alternative to Dairy-Based Probiotic Functional Products
por: Mojikon, Floyd Darren, et al.
Publicado: (2022)

Latilactobacillus curvatus: A Candidate Probiotic with Excellent Fermentation Properties and Health Benefits
por: Chen, Ying, et al.
Publicado: (2020)

Nutraceutical Combinational Therapy for Diarrhoea Control with Probiotic Beverages from Fermented Fruits, Vegetables and Cereals to Regain Lost Hydration, Nutrition and Gut Microbiota
por: Dahiya, Divakar, et al.
Publicado: (2023)

Developments in Fatty Acid-Derived Insect Pheromone Production Using Engineered Yeasts
por: Zhang, Xiaoling, et al.
Publicado: (2021)

Discovery of novel alkaline-tolerant xylanases from fecal microbiota of dairy cows
por: Zhang, Xiaoling, et al.
Publicado: (2023)

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices
por: Xu, Xinxing, et al.
Publicado: (2018)

Viability of Probiotic Microorganisms and the Effect of Their Addition to Fruit and Vegetable Juices
por: Maia, Maria Spinasse, et al.
Publicado: (2023)

Survival of Probiotic Lactobacillus spp. During Kombucha Fermentation
por: Bromley, Alexandria, et al.
Publicado: (2022)

Metatranscriptomic and metataxonomic insights into the ultra-small microbiome of the Korean fermented vegetable, kimchi
por: Lee, Hae-Won, et al.
Publicado: (2022)

Current Advances on the Development and Application of Probiotic-Loaded Edible Films and Coatings for the Bioprotection of Fresh and Minimally Processed Fruit and Vegetables
por: de Oliveira, Kataryne Árabe Rimá, et al.
Publicado: (2021)

Fermented Vegetables and Legumes vs. Lifestyle Diseases: Microbiota and More
por: Knez, Eliza, et al.
Publicado: (2023)

Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
por: Rajendran, Sarathadevi, et al.
Publicado: (2023)

Recent advances in microbial ε-poly-L-lysine fermentation and its diverse applications
por: Li, Shubo, et al.
Publicado: (2022)

Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects
por: Knez, Eliza, et al.
Publicado: (2023)

Beneficial Effects of Yoghurts and Probiotic Fermented Milks and Their Functional Food Potential
por: Hadjimbei, Elena, et al.
Publicado: (2022)

Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential
por: Qin, Huibin, et al.
Publicado: (2022)

Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
por: Álvarez, Micaela, et al.
Publicado: (2023)

Epigenetic-Based Biomarkers in the Malignant Transformation of BEAS-2B Cells Induced by Coal Tar Pitch Extract
por: Duan, Shuyin, et al.
Publicado: (2020)

Mechanistic Insights Into Probiotic Properties of Lactic Acid Bacteria Associated With Ethnic Fermented Dairy Products
por: Ghosh, Tamoghna, et al.
Publicado: (2019)

Probiotics and blood pressure: current insights
por: Upadrasta, Aditya, et al.
Publicado: (2016)

Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation
por: Sun, Yaru, et al.
Publicado: (2023)

Characterization of Novel Pectinolytic Enzymes Derived from the Efficient Lignocellulose Degradation Microbiota
por: Miao, Qin, et al.
Publicado: (2022)

Isolation, functional evaluation, and fermentation process optimization of probiotic Bacillus coagulans
por: Xu, Li, et al.
Publicado: (2023)

Advances in the Study of Probiotics for Immunomodulation and Intervention in Food Allergy
por: Huang, Yan-Yan, et al.
Publicado: (2023)

Evaluation of Weissella Cibaria JW15 Probiotic Derived from Fermented Korean Vegetable Product Supplementation in Diet on Performance Characteristics in Adult Beagle Dog
por: Sun, Hao Yang, et al.
Publicado: (2019)

Characteristics of Probiotic Preparations and Their Applications
por: Wang, Guangqiang, et al.
Publicado: (2022)

Characterization of a potential probiotic bacterium Lactococcus raffinolactis WiKim0068 isolated from fermented vegetable using genomic and in vitro analyses
por: Jung, Min Young, et al.
Publicado: (2020)

A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables
por: Ashaolu, Tolulope Joshua, et al.
Publicado: (2020)

Antiviral activity of fermented foods and their probiotics bacteria towards respiratory and alimentary tracts viruses
por: Muhialdin, Belal J., et al.
Publicado: (2021)

Recent and Advanced DNA-Based Technologies for the Authentication of Probiotic, Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) Fermented Foods and Beverages
por: Fusco, Vincenzina, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_0h952kqvtdgtq5pl99r9vegbs6