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 |