Bati V V, Boyko N V
Mikrobiol Z. 2016 Sep-Oct;78(5):53-64.
Homemade fermented food is a valuable source of biologically active prebiotic substances and probiotic microorganisms. Five prioritized ethnic fermented foods from the Black Sea region: Bosa (Bulgaria), Socata (Romania), Kvass (Russia), fermented beans (Turkey) and Sauerkraut (Ukraine), based on the original recipes using unique microbial starters were studied. The dynamics of microbial compositions during the fermentation process of each product was clarifed and the best combination of lactobacilli starters needed to reproduce the original formulations were defned. In addition to our earlier published data these results demonstrate the opportunity to design novel food products which might be used in the practical implementation of personalized diets.
自制发酵食品是生物活性益生元物质和益生菌微生物的宝贵来源。基于使用独特微生物发酵剂的原始配方，对来自黑海地区的五种重点民族发酵食品进行了研究：博萨（保加利亚）、索卡塔（罗马尼亚）、克瓦斯（俄罗斯）、发酵豆（土耳其）和酸菜（乌克兰）。明确了每种产品发酵过程中微生物组成的动态变化，并确定了重现原始配方所需的最佳乳酸菌发酵剂组合。除了我们之前发表的数据外，这些结果还表明有机会设计出可用于个性化饮食实际应用的新型食品。
