Vinderola Gabriel, Cotter Paul D, Freitas Miguel, Gueimonde Miguel, Holscher Hannah D, Ruas-Madiedo Patricia, Salminen Seppo, Swanson Kelly S, Sanders Mary Ellen, Cifelli Christopher J
Instituto de Lactología Industrial (CONICET-UNL), Faculty of Chemical Engineering, National University of Litoral, Santa Fe, Argentina.
Teagasc Food Research Centre, Moorepark and APC Microbiome Ireland, Cork, Ireland.
Front Microbiol. 2023 May 12;14:1196239. doi: 10.3389/fmicb.2023.1196239. eCollection 2023.
Fermented foods are often erroneously equated with probiotics. Although they might act as delivery vehicles for probiotics, or other 'biotic' substances, including prebiotics, synbiotics, and postbiotics, stringent criteria must be met for a fermented food to be considered a 'biotic'. Those criteria include documented health benefit, sufficient product characterization (for probiotics to the strain level) and testing. Similar to other functional ingredients, the health benefits must go beyond that of the product's nutritional components and food matrix. Therefore, the 'fermented food' and 'probiotic' terms may not be used interchangeably. This concept would apply to the other biotics as well. In this context, the capacity of fermented foods to deliver one, several, or all biotics defined so far will depend on the microbiological and chemical level of characterization, the reproducibility of the technological process used to produce the fermented foods, the evidence for health benefits conferred by the biotics, as well as the type and amount of testing carried out to show the probiotic, prebiotic, synbiotic, and postbiotic capacity of that fermented food.
发酵食品常常被错误地等同于益生菌。尽管它们可能充当益生菌或其他“生物活性”物质（包括益生元、合生元和后生元）的载体，但一种发酵食品要被视为“生物活性食品”，必须满足严格的标准。这些标准包括已证明的健康益处、充分的产品特性描述（对于益生菌要达到菌株水平）以及检测。与其他功能性成分类似，其健康益处必须超出产品的营养成分和食物基质。因此，“发酵食品”和“益生菌”这两个术语不能互换使用。这一概念也适用于其他生物活性物质。在这种情况下，发酵食品传递一种、几种或所有目前已定义的生物活性物质的能力，将取决于其微生物学和化学层面的特性描述、用于生产发酵食品的工艺过程的可重复性、生物活性物质所带来的健康益处的证据，以及为证明该发酵食品的益生菌、益生元、合生元和后生元能力而进行的检测类型和数量。
