摘要
Fermented foods have a profound probiotic value and share an integral part of age-old wisdom from ancient civilizations across the globe. Over decades of human history the pioneering practice of food fermentation has added taste to cultural ethos and has expanded significantly from household level to gradually improve the available food resources combat the hidden hunger. Consumer demand for these healthier foods with balanced nutrient profile along with metabolic, health, functional, nutritional, and nutraceutical benefits has gained pace that been derived from anecdotal evidence of their effect against chronic diseases. Fermented foods act as a sink of beneficial microorganisms with various health-promoting functions like preventing intestinal tract infections, decreasing cholesterol level, enhancing lactose metabolism, immunity, calcium absorption, protein digestibility, synthesis of vitamins (vitamin B, nicotinic acid, and folic acid), and counteracting effect of foodborne pathogens. Most of the fermented foods are derived from fruits, vegetables, dairy and some are cereal based as well. In this chapter, some explorative information on traditional fermented fruit, vegetable, dairy, and rice-based foods and beverages has been assembled to illustrate their functional aspects. The chapter deals with production, traditional processing, probiotic and therapeutic values of various probiotic dairy-based foods like cheese, yoghurt, and kefir; some plant-based foods that are widely consumed (kimchi, sauerkraut, pickles, kombucha, kefir, tempeh, yoghurt, miso, etc.); and various South Indian traditional cuisines like idli and dosa to encourage entrepreneurs to develop large-scale production and meet the growing market demand of functional foods.
摘要译文
发酵食品具有深远的益生菌价值，并分享来自全球古代文明的古老智慧的一个组成部分。多十年的人类历史上，食品发酵的开拓性做法为文化精神造成了味道，并从家庭一级扩大到逐步改善可用的食品资源打击隐藏的饥饿。消费者对这些健康食品的需求，具有平衡的营养型，以及代谢，健康，功能，营养和营养效益，从而衍生自患有对慢性疾病影响的轶事证据。发酵食品作为有益微生物的水槽，具有各种健康促进功能，如防止肠道感染，降低胆固醇水平，增强乳糖代谢，免疫力，钙吸收，蛋白质消化，维生素的合成（维生素B，烟酸和叶酸等），抗食源性病原体的抵抗作用。大多数发酵食品来自水果，蔬菜，乳制品，以及一些也是谷物的基础。在本章中，已经组装了关于传统发酵果，蔬菜，乳制品和稻米食品和饮料的一些探索性信息，以说明它们的功能方面。本章涉及生产，传统加工，益生菌和治疗价值的各种益生菌乳制品食品，如奶酪，酸奶和凯菲尔;一些基于植物的食物被广泛消费（泡菜，德国，泡菜，kombucha，kefir，tempeh，酸奶，味噌等）;和德里和DOSA这样的各种南印度传统美食，鼓励企业家开发大规模生产，并满足不断增长的功能性食品的需求。
GazallaAkhtar;NaseerAhmad Bhat;F.A.Masoodi. Chapter 23 - Small- and Large-Scale Production of Probiotic Foods, Probiotic Potential and?Nutritional Benefits. Advances in Probiotics[M].US: ELSEVIER, 2021: 365-395