Chronic diseases, including cardiovascular diseases, cancer, diabetes, and hypertension, pose significant threats to human health. Epidemiological studies have shown that insufficient dietary fiber intake is closely related to an imbalance in the intestinal flora, jointly driving the high incidence of chronic diseases. The intake of lactic acid bacteria (LAB) and dietary fiber has been proven to help improve dietary patterns and restore gut microbiota balance. LAB-fermented plant-based foods, which integrate LAB and dietary fiber through microbial fermentation of plant substrates, exhibit substantial potential for chronic disease prevention and management. This paper systematically summarizes the fundamental theories, key technologies, as well as engineering challenges involved in the development of LAB-fermented plant-based foods, then focuses on introducing the healthy function of plant-based foods fermented by LAB, and finally looks forward to the future prospects and challenges of this innovative industry.
Guan et al. (Tue,) studied this question.