Question

Lactobacillus Produse . . . . from the fermentation of . . . . ?​

Answer 1

Answer:

The relationship between food and health has been investigated for many years, and therefore, the development of foods that promote health and well-being is a key research priority of the food industry [1]. Fruits and vegetables are an essential part of human nutrition. Unfortunately, the daily intake of fruits and vegetables is estimated to be lower than the recommendation of the World Health Organization (WHO) [2], who suggest a dietary intake of 450 and 500 g of fruits and vegetables, respectively. Vegetables are strongly recommended in the human diet because they are rich in antioxidants, vitamins, dietary fibres and minerals. The majority of vegetables consumed in the human diet are fresh, minimally processed, pasteurised or cooked by boiling in water or microwaving, and vegetables can be canned, dried, or juiced or made into pastes, salads, sauces, or soups.

Answer 2

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Lactobacillus spp:-

• Lactobacilli are considered as fastidious organisms. The homofermentative species produce lactic acid during carbohydrate fermentation, and several other products such as acetic acid, ethanol, and CO2 are produced frequently in varying proportions by these species