Rastogi Yash Raj, Thakur Rahul, Thakur Priyanka, Mittal Amit, Chakrabarti Sasanka, Siwal Samarjeet Singh, Thakur Vijay Kumar, Saini Reena V, Saini Adesh K
Shoolini University of Biotechnology and Management Sciences, Solan, Himachal Pradesh, India.
Department of Biotechnology, Central Research Laboratory, MMEC, Maharishi Markandeshwar (Deemed to be University), Mullana, Haryana 133207, India.
Int J Food Microbiol. 2022 Jun 16;371:109666. doi: 10.1016/j.ijfoodmicro.2022.109666. Epub 2022 Apr 1.
Current modern dietary patterns throughout the world have resulted in adverse health implications. On the other hand, current agricultural practices and methods employed in food industries lead to the exploitation of the environment and generate nutrient-rich waste, which is underutilized. The simple answer to both these problems could be the adoption of fermentation technology. Due to the presence of functional microorganisms, fermented foods possess unique properties like probiotics properties, antimicrobial, antioxidant, peptide production, etc., imparting health benefits to consumers. Moreover, agricultural and food processing waste fermentation could generate value-added healthy foods and sustainable food sources. Not only this, fermented food products can be an essential source of generating livelihoods by producing necessary food ingredients through fermentation of commonly generated organic wastes in rural areas and encouraging and promoting traditional fermented recipes that are also healthy. This review discusses how reviving and promoting food fermentation technology can help reduce these two problems related to health and sustainability. Furthermore, the role of lactic acid bacteria and fungi like yeast, Penicillium, Acetobacter etc., in producing beneficial metabolites and their impact on controlling various lifestyle disorders and aging have been discussed. In addition, fermented foods also enrich gut microbiota, which imparts health benefits.
当今世界各地的现代饮食模式已对健康产生了不利影响。另一方面，食品行业目前采用的农业实践和方法导致了对环境的破坏，并产生了营养丰富但未得到充分利用的废弃物。解决这两个问题的简单办法可能是采用发酵技术。由于存在功能性微生物，发酵食品具有独特的特性，如益生菌特性、抗菌、抗氧化、产生肽等，对消费者有益健康。此外，农业和食品加工废弃物发酵可以产生增值的健康食品和可持续的食物来源。不仅如此，发酵食品还可以通过利用农村地区常见的有机废弃物发酵生产必需的食品成分，成为创造生计的重要来源，并鼓励和推广健康的传统发酵食谱。本综述讨论了复兴和推广食品发酵技术如何有助于减少与健康和可持续性相关的这两个问题。此外，还讨论了乳酸菌和酵母、青霉、醋酸杆菌等真菌在产生有益代谢产物方面的作用及其对控制各种生活方式紊乱和衰老的影响。此外，发酵食品还能丰富肠道微生物群，从而带来健康益处。
