食用发酵食品：乳酸菌发酵食品对健康的益处。
Eating Fermented: Health Benefits of LAB-Fermented Foods.
作者信息
Castellone Vincenzo, Bancalari Elena, Rubert Josep, Gatti Monica, Neviani Erasmo, Bottari Benedetta
机构信息
Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy.
Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
出版信息
Foods. 2021 Oct 31;10(11):2639. doi: 10.3390/foods10112639.
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.
乳酸菌（LAB）参与生产全球范围内消费的大量发酵产品。许多这类乳酸菌发酵食品因食品发酵过程中或食品消化后产生的益生菌乳酸菌或其代谢产物而被认为对人体健康有益。在本综述中，我们旨在收集和讨论关于乳酸菌发酵食品健康相关影响的现有信息。特别是，我们重点关注了消费最为广泛的乳酸菌发酵食品，如酸奶、开菲尔、奶酪，以及植物性产品，如德国酸菜和泡菜。
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