The role of lactic acid bacteria in food processing and improving bioactive compounds in the human body

Tóm tắt

Clinical studies have shown that selecting lactic acid-fermented products helped to enhance resistance to intestinal pathogens, stimulate the immune system, and help maintain a balanced intestinal microflora. Some advantages of traditional fermentation were labor-intensive, integrated with rural life, and was a familiar fermentation technology. In addition, lactic acid fermentation was less expensive, and the value of fermented foods was enhanced in trade. From these perspectives, research on new fermentation technologies should be given more attention to the social and economic factors in developing countries.