Kumari Kirti, Kashyap Piyush, Chakrabarti Prasun
Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab 144411 India.
ITM SLS Baroda University, Vadodara, Gujarat 391510 India.
Food Sci Biotechnol. 2023 Aug 29;33(3):505-518. doi: 10.1007/s10068-023-01401-2. eCollection 2024 Feb.
Probiotics have become increasingly popular as consumers demand balanced nutrition and health benefits from their diet. However, lactose intolerance and allergies to milk proteins may make dairy-based probiotics unsuitable for some individuals. Thus, probiotics derived from cereals and millets have shown promise as an alternative to dairy probiotics. Soaking, germination, and fermentation can reduce the anti-nutritional factors present in cereal grains and improve nutrient quality and bioactive compounds. Biochemical properties of probiotics are positively influenced by fermentation and germination. Thus, the current review provides an overview of the effect of fermentation and germination on the biochemical properties of probiotics. Further, probiotics made from non-dairy sources may prevent intestinal infections, improve lactose metabolism, reduce cholesterol, enhance immunity, improve calcium absorption, protein digestion, and synthesize vitamins. Finally, health-conscious consumers seeking non-dairy probiotic options can now choose from a wider variety of low-cost, phytochemically rich probiotics derived from germinated and fermented cereal grains.
随着消费者要求从饮食中获取均衡营养和健康益处，益生菌越来越受欢迎。然而，乳糖不耐受和对牛奶蛋白的过敏可能使基于乳制品的益生菌不适用于某些个体。因此，源自谷物和小米的益生菌已显示出有望成为乳制品益生菌的替代品。浸泡、发芽和发酵可以减少谷物中存在的抗营养因子，并改善营养质量和生物活性化合物。益生菌的生化特性受到发酵和发芽的积极影响。因此，本综述概述了发酵和发芽对益生菌生化特性的影响。此外，由非乳制品来源制成的益生菌可能预防肠道感染、改善乳糖代谢、降低胆固醇、增强免疫力、改善钙吸收、蛋白质消化并合成维生素。最后，注重健康的消费者寻求非乳制品益生菌选择，现在可以从更多种类的低成本、富含植物化学物质的益生菌中进行选择，这些益生菌源自发芽和发酵的谷物。
