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首页> 外文期刊>African Journal of Biotechnology >Probiotic potential of spontaneously fermented cereal based foods A review
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Probiotic potential of spontaneously fermented cereal based foods A review

机译：自发发酵谷物食品的益生菌潜力

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摘要

The realization that food has a role beyond provision of energy and body forming substances has shifted scientific investigations with growing interest in the research and development of functional foods. A lot of attention is being focused on probiotics due to the enormous support showing health benefits. Probiotics are associated with fermented foods and it is therefore of importance that spontaneously fermented foods, that are so common in Africa, be assessed for their probiotic attributes. These foods are within the economic means of the people and are widely accepted in populations where they are produced. The foods have relatively long shelf-lives under ambient temperatures (without spoiling), are widely accepted especially by the vulnerable groups such as children, expectant/breastfeeding mothers, the aged and are commonly served to the sick and recovering persons. These foods would therefore render an invaluable health benefit to communities when consumed and would impart an invaluable economic benefit to society. Probiotics are associated with lactic acid bacteria that are commonly found in fermented foods. This paper reviews studies that have been carried out to enumerate, isolate, characterize and identify the microorganisms involved in the spontaneous fermentations of cereal based products and their assessments for potential probiotic attributes.
机译：人们已经意识到食品在提供能量和人体形成物质方面的作用已超越了科学研究，对功能食品的研究和开发越来越感兴趣。由于对健康有益的巨大支持，益生菌引起了很多关注。益生菌与发酵食品有关，因此，重要的是，对非洲很常见的自发发酵食品的益生菌特性进行评估。这些食物在人们的经济能力范围内，在生产它们的人群中被广泛接受。这些食物在环境温度下具有相对较长的保存期限（不会变质），尤其受到诸如儿童，孕妇/母乳喂养的母亲，老年人等弱势群体的广泛接受，并且通常为病者和康复者食用。因此，食用这些食物将给社区带来宝贵的健康益处，并将为社会带来宝贵的经济利益。益生菌与发酵食品中常见的乳酸菌有关。本文回顾了已经进行的列举，分离，表征和鉴定谷物类产品自发发酵涉及的微生物及其对潜在益生菌特性的评估的研究。

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