摘要
Probiotics are living bacteria and yeasts that nourish the human body, particularly the digestive system. Fruit-based beverages are an excellent vehicle for delivering probiotics to the body since they are frequently taken in large quantities and include a number of nutrients that promote the growth of these beneficial microbes. When adding probiotics to a fruit-based drink, the probiotics must survive and remain viable in the drink until ingested. This may be accomplished by choosing probiotic strains that are known to be substantial, as well as keeping the drink at the appropriate temperatures. It's also worth noting that not all probiotics have the same characteristics, and different strains of bacteria and yeast may provide varied health advantages. Fruit-based probiotic drinks, fermented vegetables like sauerkraut and kimchi, kombucha, water kefir, and non-dairy yogurt prepared from plant-based milk are all prominent non-dairy sources of probiotics. These commodities are high in beneficial bacteria and can be used in a balanced diet to help with digestion. Individuals who are lactose intolerant or follow a vegan diet prefer these non-dairy probiotic alternatives. The purpose of this review to comprehensively cover the mechanism of fruit-based probiotics and sum-up the recent advances fruit-based probiotic beverages and value-added products from these probiotics. It covers the notion of probiotics, fruits as prebiotics, the comparative fermentation mechanism of dairy and non-dairy probiotics, and the physiochemical and sensory alterations that occur following fermentation.
摘要译文
益生菌是滋养人体的活细菌和酵母菌，尤其是消化系统。基于水果的饮料是向人体输送益生菌的绝佳工具，因为它们经常被大量服用，并包括许多促进这些有益微生物生长的营养素。在为基于水果的饮料中添加益生菌时，益生菌必须生存并保持在饮料中，直到摄入为止。这可以通过选择已知是实质性的益生菌菌株，并在适当的温度保持饮料来实现。还值得注意的是，并非所有益生菌具有相同的特征，不同的细菌和酵母菌菌株可能会带来各种健康优势。基于果实的益生菌饮料，酸菜和泡菜，康普茶，水壶和由植物性牛奶制备的非乳制酸奶等发酵蔬菜都是益生菌的重要非乳制品来源。这些商品的有益细菌含量很高，可用于均衡饮食来帮助消化。乳糖不耐症或遵循素食饮食的个体更喜欢这些非乳制品益生菌替代品。这篇综述的目的是全面涵盖了基于水果的益生菌的机制，并总结了最新进步的基于果实的益生菌饮料和来自这些益生菌的增值产品。它涵盖了益生菌，作为益生元的果实的概念，乳制品和非乳制品益生菌的比较发酵机制，以及发酵后发生的生理化学和感觉改变。
Kshirod K. Dash [b]. Fruit based probiotic functional beverages: A review[J]. Journal of Agriculture and Food Research, 2023,14: 100729