Lactic acid bacteria from fermented vegetable drinks: Production of metabolites and antimicrobial properties
Abstract
Fruit and vegetable juices fermented with Lactic Acid Bacteria (LAB) are products that due to structural changes caused during the fermentation process have gained relevance within functional foods, besides to the nutritional characteristics of the fruit such as antioxidants, which in addition to helping in the treatment of non-communicable diseases characterized by oxidative stress have antimicrobial properties. LAB are microorganisms that when consumed help on intestinal colonization promoting balance, have effects associated with immunity, and contribute to different noncommunicable diseases. Another relevant application of fermented juices is the synthesis of antimicrobial compounds such as bacteriocins, which extends the possibility of using these products in the pharmaceutical area, is known to have effectiveness against resistant pathogenic microorganisms. The consumption of these products aims to promote the adequate contribution of antioxidants, achieve a balance in the microbiota as well as reduce microbiological resistance to drugs.
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References
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