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Table 1 Selected examples of probiotic fermentation-induced changes in phenolic rich foods

From: Probiotic fermentation of polyphenols: potential sources of novel functional foods

S. no

Phenolic food source

Probiotic microorganisms used

Effect of fermentation

Reference

1

Tea extracts

Lactic acid bacteria

Production of novel compounds (quercetin and pyrogallol); increased cellular bioavailability (over 90%) for EGCG

Zhao & Shah 2016a

2

Kiwifruit juice

Lactic acid bacteria

Production of novel compounds- Protocatechuic acid and catechin; increased phenolic content and antioxidant activity

Wang et al. 2022

3

Apple juice

Six lactic acid bacterial strains

Enhanced the levels of caffeic acid and phlorizin; improved aroma; increased antioxidant activity (90%)

Wu et al. 2020

4

Soymilk

Lactobacillus fermentum

Increased free soy isoflavones content (up to 6 folds)

Zhou et al. 2021

5

Capsicum annuum

Lactobacillus plantarum, Lactobacillus acidophilus, and Bacillus subtilis

Production of novel metabolites- nordihydrocapsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin

Liu et al. 2019

6

Vegetable juice from four crops

Lactic acid bacteria

Increased phenolic content (up to 24%); improved antioxidant activity

Lee et al. 2021