Foods fermented by probiotic lactic acid bacteria are good for your gut and may even be curative. Despite the fact that there is an increasing demand for vegan probiotic foods, the majority of probiotic products on the market are dairy-based. Plant foods have been fermented since the beginning of time, yet probiotic plant foods are hard to come by. This chapter takes you on a journey through history, from ancient fermented foods to cutting-edge research in the realm of functional plant-based probiotic meals. The difficulties that must be solved in the production of plant probiotic food are discussed, as well as a prospective outlook for its popularisation and research advancements.
Author(S) Details
Subhashree S.
Department of Food Processing and Quality Control, Stella Maris College, Chennai, India.
Kavita Sudersanadas
Department of Food and Nutrition, Govt. College for Women, University of Kerala, Thiruvananthapuram, Kerala, India and College of Applied Medical Sciences, King Saud Bin Abdulaziz University for Health Sciences, King Abdullah International Medical Research Centre, Ministry of National Guard Health Affairs, Riyadh, Saudi Arabia.
A. K. Beena
Department of Dairy Microbiology, College of Diary Science and Technology, KVASU, Trissur, Kerala, India.
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