Departamento de Graduados e Investigación en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, México, DF, Mexico.
Food Microbiol. 2010 Feb;27(1):1-11. doi: 10.1016/j.fm.2008.06.008. Epub 2008 Jul 1.
There is evidence documenting the beneficial health effects of probiotic microorganisms. Also, many studies have reported that the best matrices to deliver probiotic are dairy fermented products. However, recently several raw materials have been extensively investigated to determine if they are suitable substrates to produce novel non-dairy probiotic microorganisms, and it has been found that traditional fermented foods may contain viable probiotic microorganisms. Numerous such examples can be found in the text. Therefore, the aim of this review was to investigate the utilization of probiotics in new and traditional non-dairy products with probiotic potential. It was found that while cereals have been extensively investigated to develop new probiotic foods; further research about the probiotic beneficial effects of traditional fermented products is needed.
有证据表明益生菌微生物对健康有益。此外，许多研究报告称，输送益生菌的最佳基质是乳制品发酵产品。然而，最近有几种原料被广泛研究，以确定它们是否适合生产新型非乳制品益生菌微生物，并且已经发现传统发酵食品可能含有有活力的益生菌微生物。在正文中可以找到许多这样的例子。因此，本综述的目的是研究益生菌在具有益生菌潜力的新型和传统非乳制品产品中的应用。虽然谷物已被广泛研究用于开发新型益生菌食品，但需要进一步研究传统发酵产品的益生菌有益作用。
