Food and Fermentation Industries >

2021 , Vol. 47 >Issue 23: 280 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028768

Healthy promoting effects of lactic acid bacteria in fermented foods

  • SUN Yuwei ,
  • ZHANG Shiyao ,
  • LIU Zhijia ,
  • HU Xiaosong ,
  • YI Junjie
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  • 1(Faculty of Food Science and Engineering,Kunming University of Science and Technology,Kunming 650500,China)
    2(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

Received date: 2021-07-24

  Revised date: 2021-08-23

  Online published: 2021-12-31

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Abstract

Fermented food has a long history and is widely distributed in the world,being an important part of human diets.Lactic acid bacteria are the most common used microorganisms to produce fermented foods,which could extend shelf life,confer unique flavors,and improve quality of fermented food.Furthermore,some lactic acid bacteria could colonize on different parts of human digestive system and bring healthy benefits to the host via producing functional active factors,adjusting gut microorganisms,and regulating brain-gut axis.Lactic acid bacteria as a functional compound has been globally applied with a sharp increased trend.Fermented foods,as an ideal carrier of lactic acid bacteria,have wide development perspectives.The review introduces classifications and functional evaluations of lactic acid bacteria.Functional properties of lactic acid bacteria in fermented foods and their probiotic mechanisms are also discussed in the review,which is expected to provide knowledge for the development of functional fermented foods.

Key words： lactic acid bacteria; fermented food; healthy promoting effects; mechanisms

Cite this article

SUN Yuwei , ZHANG Shiyao , LIU Zhijia , HU Xiaosong , YI Junjie . Healthy promoting effects of lactic acid bacteria in fermented foods[J]. Food and Fermentation Industries, 2021 , 47(23) : 280 -287 . DOI: 10.13995/j.cnki.11-1802/ts.028768

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