摘要
Fermented foods (as functional foods) are rich in various nutrients that benefit consumers’ health. Fermented vegetables are a group of fermented foods that have a long history and have been used by humans in the distant past until today as healthy, delicious, and popular foods, and most importantly, with a long shelf life. Probiotic fermented vegetables are products that have been fermented and produced by probiotics; either these microorganisms are naturally and intrinsically present in the vegetables or added manually. In some cases, despite probiotics in fermented vegetables, the primary fermentation process is carried out by non-probiotic microorganisms, and probiotics’ role in this process is minor. But in any case, it acts as a carrier for probiotics to be transferred to the consumer’s body and digestive system. Therefore, fermented vegetables are an excellent source for isolating and commercializing different and beneficial probiotic strains. Here we will describe the process of obtaining probiotic vegetable pickles, probiotic sauerkraut, and probiotic natto.
摘要译文
发酵食品（作为功能性食品）富含各种营养素，从而使消费者健康。发酵蔬菜是一组发酵食品，历史悠久，并且在遥远的过去一直被人类使用，直到今天为健康，美味和受欢迎的食物，最重要的是，保质期很长。益生菌发酵蔬菜是益生菌发酵和生产的产品。这些微生物在蔬菜中自然存在，或者是手动添加的。在某些情况下，尽管发酵蔬菜的益生菌，但主要的发酵过程是通过非刺激微生物进行的，而益生菌在此过程中的作用很小。但是无论如何，它是将益生菌转移到消费者身体和消化系统的载体。因此，发酵蔬菜是隔离和商业化不同且有益的益生菌菌株的绝佳来源。在这里，我们将描述获得益生菌蔬菜泡菜，益生菌酸菜和益生菌纳托的过程。
Hadi Pourjafar[1];Tatiana Colombo Pimentel[2];Tahis R. Baú[3];Adriano Gomes da Cruz[4];Marcia Cristina Silva[4];Tatiana Colombo Pimentel[5];Erick Almeida Esmerino[6];Silvani Verruck[7]. Probiotic Fermented Vegetables. Probiotic Foods and Beverages[M].DE: Springer, 2023: 119-132