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August 11, 2025Innovations and Food Safety

Influence of Lactobacillus plantarum fermentation on the chemical composition and nutritional value of fruit and berry raw materials

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Authors

ЛБЛ.Ч. Бурак

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Overview

Review analyzes how Lactobacillus plantarum fermentation enhances nutritional value and bioactive compounds in fruits, suggesting improvements for functional foods.

Key Points

  • Fruits fermented with lactobacillus plantarum exhibit improved nutritional value and bioactive compounds, enhancing their health benefits.
  • The review encompasses 49 scientific studies demonstrating that fermentation increases volatile compounds and biological activity in fruits.
  • Analysis employed the PRIZMA protocol to assess various studies, focusing on the health benefits of lactobacillus plantarum in fruit fermentation.
  • Further research is needed on the safety and strain specificity of lactobacillus plantarum fermented products to fully understand their benefits.

Cite This Study

Л.Ч. Бурак (2025) studied this question.

synapsesocial.com/papers/68a360e00a429f79733294e7https://doi.org/10.31677/2311-0651-2025-48-2-6-25
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Also Consider

Synapse has enriched 2 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing2025 · 67 citations
  2. 2Origin of Hypoglycemic Benefits of Probiotic-Fermented Carrot Pulp2019 · 36 citations