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<p>Microbiota, which are beneficial bacterial strains, play a crucial role in maintaining intestinal flora balance and boosting immune function. Based on the nutritional characteristics of the fruit and vegetable juice matrix, selecting appropriate strains for fermentation can improve and enhance the sensory flavor, bioactive components, and bioactive functions of the fermented fruits and vegetables. During fermentation, lactic acid bacteria (LAB) engage in metabolic activities such as carbohydrate metabolism, protein breakdown, and amino acid decomposition, leading to a reduction in pH and notable color changes in the juice. The resulting product not only carries the aroma of LAB fermentation but also preserves the inherent taste of fruits and vegetables. After the biotransformation of LAB, the types and contents of polyphenols, amino acids, vitamins, polysaccharides, and other active substances in fruit and vegetable have been improved, and some physiological functions related to these components have also changed accordingly. This paper investigated the effects of LAB fermentation on the physicochemical properties and physiological activity aspects of fruit and vegetable from the strains of LAB fermentation of fruit and vegetable juices, aiming to provide ideas for an in-depth study of the effects of LAB fermentation on fruits and vegetables.</p>

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·Lactic Acid Bacteria Fermentation Advances in Fruit-Vegetables: Enhancing Quality and Bioactivity

  • 期刊论文

  • 发表日期：

    2025年10月6日

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  • Yuting Liao,
  • Yujiao Cheng,
  • Jia Zheng,
  • Zhongxuan Li,
  • Fengqing Wang,
  • Li Li

摘要

Microbiota, which are beneficial bacterial strains, play a crucial role in maintaining intestinal flora balance and boosting immune function. Based on the nutritional characteristics of the fruit and vegetable juice matrix, selecting appropriate strains for fermentation can improve and enhance the sensory flavor, bioactive components, and bioactive functions of the fermented fruits and vegetables. During fermentation, lactic acid bacteria (LAB) engage in metabolic activities such as carbohydrate metabolism, protein breakdown, and amino acid decomposition, leading to a reduction in pH and notable color changes in the juice. The resulting product not only carries the aroma of LAB fermentation but also preserves the inherent taste of fruits and vegetables. After the biotransformation of LAB, the types and contents of polyphenols, amino acids, vitamins, polysaccharides, and other active substances in fruit and vegetable have been improved, and some physiological functions related to these components have also changed accordingly. This paper investigated the effects of LAB fermentation on the physicochemical properties and physiological activity aspects of fruit and vegetable from the strains of LAB fermentation of fruit and vegetable juices, aiming to provide ideas for an in-depth study of the effects of LAB fermentation on fruits and vegetables.