Leal Maske Bruna, Murawski de Mello Ariane Fátima, da Silva Vale Alexander, Prado Martin José Guilherme, de Oliveira Soares Dalila Luzia, De Dea Lindner Juliano, Soccol Carlos Ricardo, de Melo Pereira Gilberto Vinícius
Federal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil; SENAI Institute of Innovation in Electrochemistry, Curitiba, PR, Brazil.
Federal University of Paraná (UFPR), Department of Bioprocess Engineering and Biotechnology, Curitiba, PR, Brazil.
Int J Food Microbiol. 2024 Feb 16;412:110550. doi: 10.1016/j.ijfoodmicro.2023.110550. Epub 2023 Dec 23.
Vinegar has been used for centuries as a food preservative, flavor enhancer, and medicinal agent. While commonly known for its sour taste and acidic properties due to acetic acid bacteria metabolism, vinegar is also home to a diverse community of lactic acid bacteria (LAB). The main genera found during natural fermentation include Lactobacillus, Lacticaseibacillus, Lentilactobacillus, Limosilactbacillus, Leuconostoc, and Pedicoccus. Many of the reported LAB species fulfill the probiotic criteria set by the World Health Organization (WHO). However, it is crucial to acknowledge that LAB viability undergoes a significant reduction during vinegar fermentation. While containing LAB, none of the analyzed vinegar met the minimum viable amount required for probiotic labeling. To fully unlock the potential of vinegar as a probiotic, investigations should be focused on enhancing LAB viability during vinegar fermentation, identifying strains with probiotic properties, and establishing appropriate dosage and consumption guidelines to ensure functional benefits. Currently, vinegar exhibits substantial potential as a postbiotic product, attributed to the high incidence and growth of LAB in the initial stages of the fermentation process. This review aims to identify critical gaps and address the essential requirements for establishing vinegar as a viable probiotic product. It comprehensively examines various relevant aspects, including vinegar processing, total and LAB diversity, LAB metabolism, the potential health benefits linked to vinegar consumption, and the identification of potential probiotic species.
几个世纪以来，醋一直被用作食品防腐剂、风味增强剂和药物。虽然醋因其醋酸菌代谢产生的酸味和酸性特性而广为人知，但它也是多种乳酸菌（LAB）的家园。在自然发酵过程中发现的主要属包括乳杆菌属、副干酪乳杆菌属、扁豆乳杆菌属、弯曲乳杆菌属、明串珠菌属和片球菌属。许多已报道的乳酸菌物种符合世界卫生组织（WHO）设定的益生菌标准。然而，必须认识到，在醋发酵过程中，乳酸菌的活力会显著降低。虽然所分析的醋都含有乳酸菌，但没有一种达到益生菌标签所需的最低活菌量。为了充分挖掘醋作为益生菌的潜力，研究应集中在提高醋发酵过程中乳酸菌的活力、鉴定具有益生菌特性的菌株以及制定适当的剂量和食用指南，以确保其功能益处。目前，醋作为后生元产品具有巨大潜力，这归因于发酵过程初始阶段乳酸菌的高发生率和生长。本综述旨在找出关键差距，并满足将醋确立为可行益生菌产品的基本要求。它全面审视了各个相关方面，包括醋的加工、总菌和乳酸菌的多样性、乳酸菌代谢、与食用醋相关的潜在健康益处以及潜在益生菌物种的鉴定。
