Lactobacillus Use for Plant Fermentation: New Ways for Plant-Based Product Valorization

Abstract

Today, plant production is increasing, but most industrial processes generate a lot of waste and by-products for which, in the current context, it is a priority to recycle or valorize them. One of the cheapest valorization routes is fermentation, in particular lactic fermentation by Lactobacillus species, which produces lactic acid and other molecules of industrial interest such as bioactive compounds such as anthocyanin, organic acid, peptides, or phenol, which are widely found in the plant matrix, mainly in cereals, grass, fruits, and vegetables. Bioactive compounds may exert beneficial health effects, such as antioxidant, anti-inflammatory, antimicrobial, or prebiotic activities. In addition, lactic acid fermentation can improve existing products and lead to new applications in food, livestock feeding and biotechnology, such as the production of lactic acid, protein, or silage. This chapter reviews the use of Lactobacillus strains in the fermentation process of many plant bioresources or by-products through their different bioactivities, active molecules, and applications.

Lactobacillus casei‐fermented Amomum xanthioides ameliorates metabolic dysfunction in high‐fat diet‐induced obese mice

“…Numerous beneficial roles of Lactobacillus casei for the host have been studied, including its potential to reduce cholesterol, exhibit antibacterial activity, and prevent or treat various intestinal diseases 17–19 . Some studies have indicated that using Lactobacillus casei as a starter for herbal fermentation can be a viable method to enhance the efficacy of herbs by increasing the bioactive compounds and improving absorption 20–22 . So, we fermented Amomum xanthioides utilizing Lactobacillus casei under controlled standard conditions, aiming to achieve a synergistic effect on metabolic dysfunction.…”

“…[17][18][19] Some studies have indicated that using Lactobacillus casei as a starter for herbal fermentation can be a viable method to enhance the efficacy of herbs by increasing the bioactive compounds and improving absorption. [20][21][22] So, we fermented Amomum xanthioides utilizing Lactobacillus casei under controlled standard conditions, aiming to achieve a synergistic effect on metabolic dysfunction.…”