The application of probiotic bacteria in the fermented vegetable, cereal and meat products

• Autorzy: Jakubczak A. , Stachelska M. A. , Swislocka R. , Lewandowski W.

Warianty tytułu

PL

Zastosowanie bakterii probiotycznych w fermentowanych produktach warzywnych, zbożowych i mięsnych

• Języki publikacji: EN

Abstrakty

EN

Probiotic microorganisms are known to have the beneficial effects on people's health. Literature data show that the best source of probiotic bacteria are dairy fermented products. Not only dairy fermented foods contain probiotic cells. There are also non-dairy products from fermented vegetables, cereals, soy and meat where a growth of probiotic bacteria takes place. The interest in the application of probiotic bacteria in the food production comes from their positive influence on human organisms.They are applied in the treatment of gastrointestinal infections, virus and bacteria infections. Probiotic bacteria improve the lactose metabolism and decrease cholesterol. They possess anti- mutagenic and anti-carcinogenic properties. There is a need of widening a variety of non-dairy products in which it will be possible to apply probiotic bacteria. The purpose of this paper was to discuss the possibilities of application of probiotic bacteria in new and traditional non-dairy products on base of literature data.

PL

Mikroorganizmy probiotyczne mają korzystny wpływ na zdrowie człowieka. Dane z piśmiennictwa wskazują, że najlepszym ich źródłem są fermentowane produkty mleczne. Nie tylko one zawierają bakterie probiotyczne. Istnieją również fermentowane produkty otrzymane z warzyw, zbóż, soi oraz mięsa, w których występuje wzrost bakterii probiotycznych. Zainteresowanie zastosowaniem tego rodzaju bakterii w produkcji żywności wynika z ich prozdrowotnego wpływu na organizm ludzki. Stosuje się je w leczeniu infekcji układu pokarmowego, zwalczaniu infekcji wirusowych i bakteryjnych. Bakterie probiotyczne wspomagają metabolizm laktozy oraz obniżają poziom cholesterolu. Mają właściwości antymutagenne i antykancerogenne. Istnieje potrzeba powiększenia oferty produktów niemleczarskich, w których możliwe będzie zastosowanie bakterii probiotycznych. Celem pracy było omówienie możliwości zastosowania probiotyków do wyrobu nowych i tradycyjnych produktów uzyskanych z warzyw, zbóż, soi i mięsa na podstawie danych literaturowych.

Słowa kluczowe

EN

application; probiotic bacteria; fermented product; vegetable product; cereal product; meat product; functional food

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2012
• Tom: 27
• Numer: 1
• Opis fizyczny: p.81-92,ref.

Twórcy

autor

Jakubczak A.

• Food Technology and Human Nutrition, The State College of Computer Science and Business Administration in Lomza, Akademicka 14, 18-400 Lomza, Poland

autor

Stachelska M. A.

autor

Swislocka R.

autor

Lewandowski W.

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