摘要
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.
摘要译文
发酵广泛应用于乳制品，肉类和植物产品的加工中。由于植物饮食的普及和消费发酵产品的健康益处，对植物产品发酵以及适合该过程的微生物的选择越来越感兴趣。审查提供了乳酸菌（实验室）的简要概述及其在豆类和豆科植物饮料发酵中的用途。其范围还扩展到植物和豆类饮料中存在的益生元成分，可以支持实验室的生长。豆类是生产植物饮料的合适矩阵，这是乳制品中最受欢迎的产品。豆类和豆科植物的饮料已经成功发酵了实验室。豆类是具有益生元特性的天然原料来源，包括寡糖，抗性淀粉，多酚和异黄酮。这些化合物提供了广泛的重要生理效果，包括抗炎和免疫调节，以及抗癌性能和代谢调节。豆类的性质使得可以使用它们来创造同步食品，这是益生菌和益生元的来源。
Patrycja Cichońska;Małgorzata Ziarno. Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics[J]. Microorganisms, 2022,10(1): 91