000			01412nam a22001697a 4500
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100			_aCamila Bernal-Castro
245			_aVegetable substrates as an alternative for the inclusion of lactic acid bacteria with probiotic potential in food matrices
300			_ap 833–846
520			_aVegetable substrates are food matrices with micronutrients, antioxidants, and fiber content with a high potential for bioprocesses development. In addition, they have been recognized as essential sources of a wide range of phytochemicals that, individually or in combination, can act as bioactive compounds with potential benefits to health due to their antioxidant and antimicrobial activity and recently due to their status as prebiotics in the balance of the human intestinal microbiota. This systematic review explores the benefits of lactic fermentation of plant matrices such as fruits, vegetables, legumes, and cereals by bacteria with probiotic potential, guaranteeing cell viability (106–107 CFU/mL) and generating bioactive metabolic products for modulation of the gut microbiome.
654			_aGut microbiota _aPrebiotics _aBioprocess _aFood matrices _a Bioactive compounds
773	0		_080310 _9110103 _dGermany Springer _oJP339 _tJournal of Food Science and Technology _x0022-1155
942			_cJA
942			_2ddc
999			_c129954 _d129954