Functional Properties of Microorganisms in Fermented Foods

被引：343

作者：

Tamang, Jyoti P. ^{[1
]}

Shin, Dong-Hwa ^{[2
,3
]}

Jung, Su-Jin ^{[3
]}

Chae, Soo-Wan ^{[3
,4
]}

机构：

[1] Sikkim Univ, Dept Microbiol, Sch Life Sci, Gangtok, India

[2] Shindonghwa Food Res Inst, Jeonju, South Korea

[3] Chonbuk Natl Univ Hosp, Clin Trial Ctr Funct Foods, Jeonju, South Korea

[4] Chonbuk Natl Univ, Med Sch, Div Pharmacol, Jeonju, South Korea

来源：

FRONTIERS IN MICROBIOLOGY | 2016年 / 7卷

关键词：

fermented foods; microorganisms; functional properties; health benefits; bioactive compounds; LACTIC-ACID BACTERIA; ENZYME-INHIBITORY-ACTIVITY; HIGH-FAT DIET; BACILLUS-SUBTILIS; BIOGENIC-AMINES; LACTOBACILLUS-HELVETICUS; ANTIOXIDANT ACTIVITY; FIBRINOLYTIC ENZYMES; PROBIOTIC PROPERTIES; BIOACTIVE COMPOUNDS;

D O I：

10.3389/fmicb.2016.00578

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.

引用

页数：13

共 197 条

[1] Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA) [J].

Abubakr, Maryam A. S. ;

Hassan, Zaiton ;

Imdakim, Mohamed Muftah. A. ;

Sharifah, N. R. S. A. .

AFRICAN JOURNAL OF MICROBIOLOGY RESEARCH, 2012, 6 (34) :6358-6364

[2] The effect of a probiotic milk product on plasma cholesterol: a meta-analysis of short-term intervention studies [J].

Agerholm-Larsen, L ;

Bell, ML ;

Grunwald, GK ;

Astrup, A .

EUROPEAN JOURNAL OF CLINICAL NUTRITION, 2000, 54 (11) :856-860

[3] Effect of powdered fermented milk with Lactobacillus helveticus on subjects with high-normal blood pressure or mild hypertension [J].

Aihara, K ;

Kajimoto, O ;

Hirata, H ;

Takahashi, R ;

Nakamura, Y .

JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2005, 24 (04) :257-265

[4] Tolerability of a Fully Maturated Cheese in Cow's Milk Allergic Children: Biochemical, Immunochemical, and Clinical Aspects [J].

Alessandri, Claudia ;

Sforza, Stefano ;

Palazzo, Paola ;

Lambertini, Francesca ;

Paolella, Sara ;

Zennaro, Danila ;

Rafaiani, Chiara ;

Ferrara, Rosetta ;

Bernardi, Maria Livia ;

Santoro, Mario ;

Zuzzi, Sara ;

Giangrieco, Ivana ;

Dossena, Arnaldo ;

Mari, Adriano .

PLOS ONE, 2012, 7 (07)

[5] Whole grains protect against atherosclerotic cardiovascular disease [J].

Anderson, JW .

PROCEEDINGS OF THE NUTRITION SOCIETY, 2003, 62 (01) :135-142

[6]

[Anonymous], PROBIOTICS PROBIOTIC

[7]

Astuti M., 2015, HLTH BENEFITS FERMEN, P371

[8] Genome Sequence of the Naturally Plasmid-Free Lactobacillus plantarum Strain NC8 (CCUG 61730) [J].

Axelsson, Lars ;

Rud, Ida ;

Naterstad, Kristine ;

Blom, Hans ;

Renckens, Bernadet ;

Boekhorst, Jos ;

Kleerebezem, Michiel ;

van Hijum, Sacha ;

Siezen, Roland J. .

JOURNAL OF BACTERIOLOGY, 2012, 194 (09) :2391-2392

[9]

Babalola O.O., 2014, World J. Nutri. Health, V2, P58, DOI DOI 10.12691/JNH-2-4-3

[10] Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races [J].

Badis, A ;

Guetarni, D ;

Boudjema, BM ;

Henni, DE ;

Kihal, M .

FOOD MICROBIOLOGY, 2004, 21 (05) :579-588

← 1 2 3 4 5 6 7 8 9 10 →