Influence of Probiotic Fermented Fruit and Vegetables on Human Health and the Related Industrial Development Trend
Qianqian Guan, Tao Xiong, Mingyong Xie
Abstract
The paper briefly discusses the relationship between chronic diseases and gut health, and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases. This paper also summarizes the research status of probiotic fermented fruit and vegetables, and discusses the main achievements of our group in this field and future developments of the related industry. The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables, but also organically combine probiotics and their active metabolites with prebiotics (dietary fiber, etc.), thereby promoting intestinal health as well as preventing and relieving chronic diseases. Fermentation technology provides a new approach to the study of the effect of probiotics on human health, and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry. Thus, fruit and vegetable fermentation technology has excellent market potential.