Bacillus cereus GW-01 inoculation reduces pyrethroid residues and improves quality of Sichuan Paocai by changing the metabolic profile of fermentation

Yan, Jisha; Huang, Xinyi; Xu, Bowen; Qin, Haixiong; Zhao, Sijia; Zhu, Linghuan; Wei, Qingyi; Wang, Shufang; Liu, Gang; Zhao, Jiayuan

doi:10.1016/j.lwt.2024.116312

LWT

2024

DOI: 10.1016/j.lwt.2024.116312

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Bacillus cereus GW-01 inoculation reduces pyrethroid residues and improves quality of Sichuan Paocai by changing the metabolic profile of fermentation

Jisha Yan,

Xinyi Huang,

Bowen Xu

et al.

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The health benefits of fermented fruits and vegetables and their underlying mechanisms

Liu,

Li,

Cui

et al. 2024

Comp Rev Food Sci Food Safe

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Fermented fruits and vegetables are rich in phenolic compounds, minerals, and vitamins, which have potential health benefits for the prevention of many diseases such as cardiovascular disease and Type 2 diabetes. There is a growing demand for the development of nondairy probiotic products based on fruits and vegetables in view of changing lifestyles (e.g., vegetarianism, veganism, and allergy to dairy products) and the rise of nutritional diet therapy. In this review, the processes and health potential of fermented fruits and vegetables are described. The study focuses on the role of bacteria and fungi in fermented fruits and vegetables, outlines the process of transformation of bioactive components, and systematically summarizes the possible mechanisms of antioxidant, anti‐inflammatory, and blood pressure‐lowering effects. The health effects of fermented fruits and vegetables depend mainly on the microorganisms present in the fermentation process and the bioactive components they produce, such as phenols, vitamins, and organic acids. These active compounds exert many health effects such as antioxidant, anti‐inflammatory, anti‐obesity, hypotensive, hypoglycemic, and other health benefits. Therefore, the development of fermented foods based on fruits and vegetables can be a promising way to adapt to the market demand and to reduce the wastage of agriculturally produced fruits and vegetables.

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The health benefits of fermented fruits and vegetables and their underlying mechanisms

Liu,

Li,

Cui

et al. 2024

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

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Bacillus cereus GW-01 inoculation reduces pyrethroid residues and improves quality of Sichuan Paocai by changing the metabolic profile of fermentation

Cited by 1 publication

References 29 publications

The health benefits of fermented fruits and vegetables and their underlying mechanisms

The health benefits of fermented fruits and vegetables and their underlying mechanisms

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