摘要
Fermented foods act as delivery vehicles of probiotic cells in human body. These food products boost human health through enhanced nutrition content, digestibility, microbial stability, and detoxification. The importance of fermented foods as probiotics is increasing continuously as they play significant roles in regulating and balancing intestinal microflora. Therefore, efforts are needed toward mining and characterization of microbial communities of fermented foods. The application of metagenomics techniques provides a right way to explore and characterize the unexplored beneficial microbial flora. Furthermore, for commercial development of a probiotic from fermented food, there are some prerequisite, which need to be fulfilled. Here we present the benefits, pitfall, and development of fermented food as probiotic.
摘要译文
发酵食品作为人体内益生菌细胞的传递载体。这些食品通过增强营养含量，消化率，微生物稳定性和解毒作用来促进人类健康。发酵食品作为益生菌的重要性不断增加，因为它们在调节和平衡肠道微生物群中发挥重要作用。因此，需要努力开采和表征发酵食品的微生物群落。宏基因组学技术的应用提供了探索和表征未开发的有益微生物菌群的正确方法。此外，对于来自发酵食品的益生菌的商业开发，存在一些需要满足的先决条件。在这里，我们介绍发酵食品作为益生菌的益处，陷阱和发展。
Metagenomics of Fermented Foods: Implications on Probiotic Development. Mining of Microbial Wealth and MetaGenomics[M].DE: Springer, 2017: 333-355