发酵食品:关于它们在提供生物制剂中的作用的观点
Gabriel Vinderola1, Paul D Cotter2, Miguel Freitas3
1Instituto de Lactología Industrial (CONICET-UNL), Faculty of Chemical Engineering, National University of Litoral, Santa Fe, Argentina.
Frontiers in microbiology
|May 30, 2023
概括
发酵食品并不总是益生菌. 要被认为是一个
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 发酵食品经常被误认为是益生菌.
- 它们可以作为益生菌和其他"生物"物质的载体,如益生菌,共生菌和后生菌.
研究的目的:
- 为了澄清发酵食品和益生菌之间的区别.
- 确定将发酵食品归类为"生物"的标准.
主要方法:
- 对益生菌和其他"生物"的现有定义和标准的审查.
- 对发酵食品的要求进行分析,以确认它们是有益微生物或生物活性物质的载体.
- 评估支持健康主张所需的科学证据.
主要成果:
- 发酵食品需要特定的,记录的健康益处超出其营养价值被归类为"生物".
- 严格的表征 (包括对益生菌的菌株水平识别) 和测试是必不可少的.
- 术语"发酵食品"和"益生菌"是不可互换的,需要不同的科学验证.
结论:
- 发酵食品可以提供"生物质",但必须符合严格的特征,可复制性和已证明的健康益处标准.
- "发酵食品"和"益生菌"的互换使用在科学上是不准确的.
- 发酵食品作为"生物"输送工具的能力取决于全面的科学证据.
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