发酵饮料中的植物乳杆菌:性质、作用机制及前景展望

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Mingxin Lin , Shuiqing Lin , Hui He , Yayin Yu , Jinmei Hu , Lin Zhou
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引用次数: 0

摘要

这篇综述探讨了植物乳杆菌(L. plantarum)在促进益生菌发酵饮料方面的潜力,这是由日益增长的健康意识消费者趋势所驱动的。植物乳杆菌因其安全性、代谢灵活性和环境适应性而被公认,通过增强感官特性、延长保质期和提高益生菌功效来改善饮料质量。其功能机制包括抗氧化和抗菌活性,减少不良化合物,产生增强风味和生物活性代谢物。微生物相互作用,底物组成和加工条件影响发酵结果。目前的挑战集中在优化多菌株协同作用和破译微生物通信网络以增强功能。值得注意的是,阐明植物乳杆菌与其他菌株之间相互作用的机制被认为是未来研究的关键领域,具有推动该领域可持续发展和创新的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Lactiplantibacillus plantarum in fermented beverages: Properties, mechanisms, and future prospects

Lactiplantibacillus plantarum in fermented beverages: Properties, mechanisms, and future prospects
This review explores the potential of Lactiplantibacillus plantarum (L. plantarum) in advancing probiotic fermented beverages, driven by rising health-conscious consumer trends. Recognized for its safety, metabolic flexibility, and environmental adaptability, L. plantarum improves beverage quality by enhancing sensory characteristics, prolonging shelf life, and boosting probiotic efficacy. Its functional mechanisms include antioxidant and antimicrobial activity, mitigation of undesirable compounds, and generation of flavor-enhancing and bioactive metabolites. Microbial interactions, substrate composition, and processing conditions influence fermentation outcomes. Current challenges center on optimizing multi-strain synergies and deciphering microbial communication networks to enhance functionality. Notably, elucidating the mechanisms underlying the interactions between L. plantarum and other strains is identified as a key area for future research, with the potential to drive sustainable development and innovation in this sector.
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来源期刊
Journal of Functional Foods
Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-
CiteScore
9.60
自引率
1.80%
发文量
428
审稿时长
76 days
期刊介绍: Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.
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