1、Advancing Insights into Probiotics during Vegetable Fermentation

3.1. Application of Probiotic Starter Cultures in Vegetable Fermentation Spontaneous fermentation often leads to poor-quality products, as they are susceptible to contamination by spoilage microorganisms and pathogenic bacteria, which poses a challenge for industrial production [97]. Additionally, there is a growing consumer demand for fresh-tasting, nutritionally rich, and health-promoting ...

2、Methodological advances and challenges in probiotic bacteria production

Currently, almost all commercial multi-strain probiotic preparations are derived by separately batch fermenting and drying the bacteria, and then mixing the bacteria in various ratios or combinations to attain the desired product [60].

3、Advancements in synergistic fermentation of probiotics and enzymes for

The synergistic fermentation of probiotics and enzymes (SFPE) is an innovative approach that integrates the use of a diverse array of enzymes during the feed fermentation process, as well as various strains of probiotics throughout the feed digestion process.

Current Research on Probiotics and Fermented Products

A class of active probiotic bacteria can control gastrointestinal homeostasis, nutritional digestion and absorption, and energy balance, when taken in certain doses. Probiotics play many roles in maintaining the intestinal microecological balance, improving the intestinal barrier function, and regulating the immune response.

(PDF) Different microorganisms used in fermentation for biofertilizer

This review explores the various types of microorganisms used in biofertilizer production, including nitrogen-fixing bacteria (Rhizobium, Azotobacter), phosphate-and potassium-solubilizing ...

Probiotic Bacillus as fermentation agents: Status, potential insights

Therefore, to promote probiotic Bacillus strains as food fermentation agents, it is critical to understand the distribution of probiotic Bacillus in various fermented foods, elucidate the potential and benefits of probiotic Bacillus strains as fermentation agents, and determine their primary contribution to fermented foods.

Recent Advancements in Fermentation Strategies for Mass

Menéndez E, Paço A (2020) Is the application of plant probiotic bacterial consortia always beneficial for plants? Exploring synergies between rhizobial and non-rhizobial bacteria and their effects on agro-economically valuable crops.

Probiotic bacteria in fermented foods: product characteristics and

ABSTRACT Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1 ) fermented foods, and dairy products in particular, already have a positive health image; 2 ) consumers are familiar with the fact that fermented foods ...

Recent Application of Probiotics in Food and Agricultural Science

Lactobacillus and Bifidobacterium are most commonly used probiotics in food and feed (Table 1). Other microorganisms such as yeast Saccharomyces cerevisiae and some Escherichia coli and Bacillus species are also used as probiotics. Lactic acid bacteria (LAB) which have been used for food fermentation since the ancient time, can serve a dual function by acting as food fermenting agent and ...

Advancing Insights into Probiotics during Vegetable Fermentation

Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production.

Fermenting bacterial fertilizers is a method that involves adding specific probiotics to improve soil quality, enhance soil fertility, and increase crop yields. Selecting the appropriate probiotics is crucial during the fermentation process. The following are some commonly used probiotics and their functions:

1. Bacillus subtilis: This widely-used probiotic has multiple functions. It can produce antimicrobial substances, inhibiting the growth of pathogenic microorganisms in the soil and reducing plant diseases. Additionally, Bacillus subtilis promotes root growth and enhances the plant’s ability to absorb water and nutrients.

2. Actinomycetes: Actinomycetes, characterized by their branched structures, are abundant in nature. During fermentation, they produce enzymes and metabolites such as polysaccharides, proteins, and vitamins, which improve soil structure, increase organic matter content, and boost soil fertility.

3. Saccharomyces cerevisiae: A common fungus, yeast generates rich metabolites like amino acids, vitamins, and minerals during fermentation. These compounds stimulate plant growth and improve nutrient uptake.

4. Lactobacillus: Lactobacillus bacteria produce lactic acid, creating an acidic environment that benefits root development. They also release antimicrobial substances to suppress pathogens, lowering disease risks.

5. Photosynthetic Bacteria: These bacteria perform photosynthesis, producing oxygen and organic matter that nourish plants. They also decompose soil organics, enhancing fertility.

6. Azotobacter: Nitrogen-fixing bacteria, they convert atmospheric nitrogen into a plant-absorbable form, increasing soil nitrogen levels and promoting growth.

7. Pseudomonas (Phosphate-Solubizing Bacteria): These bacteria break down insoluble phosphates in the soil, raising phosphorus availability and stimulating plant development.

8. Klebsiella (Potassium-Solubizing Bacteria): By decomposing insoluble potassium compounds, they increase soil potassium content and support plant health.

9. Cellulolytic Bacteria: Specializing in breaking down cellulose, these bacteria elevate soil organic matter, fostering plant growth.

10. Ligninolytic Bacteria: Targeting lignin degradation, they similarly enhance soil organic content and facilitate plant nutrition.

selecting probiotics requires considering soil type, crop requirements, and local climate. Mixing multiple probiotic strains often yields better results. Maintaining strain viability and stability is essential to prevent overproliferation and contamination issues.