Lactic fermentation of plant-derived substrates

The relationship between certain foods and their potential health-promoting ability has been investigated for many years. Development of such foods is one of the key priorities for research in food industry together with the search for innovative substrates and formulations. In this frame, plant-derived matrix, such as cereals and fruits, represent a partially unexplored field. The aim of this work was to verify the ability of different plant-derived raw materials and juices to support bacterial viability, particularly human-derived lactobacilli strains, investigating the prebiotic potential as well as the possibility to introduce an improved generation of functional products. Our findings suggest that many matrices could be used for this purpose but, among all the strains we tested, Lactobacillus plantarum revealed the best performing features.