Review on Optimization of Components in Probiotic-fermented Fruit and Vegetable Culture Medium
SUN Yuyu
SU Juan
MA Yinfei
DONG Shasha
WANG Chunyan
Abstract：As an emerging and rapidly advanced food processing technology,probiotic-mediated fruit and vegetable fermentation can produce a variety of bioactive compounds including organic acids,exopolysaccharides,and antioxidant polyphenols via biotransformation,which has attracted extensive research attention in the field of functional foods.Nevertheless,the inherent nitrogen sources,carbon sources,and growth factors in raw fruits and vegetables are insufficient to support the high-density cultivation of probiotics.This limitation restricts the rapid colonization and population dominance of probiotics at the initial fermentation stage,thereby compromising fermentation efficiency and system stability.Accordingly,overcoming the bottleneck of high-density proliferation and maintaining adequate initial viable cell counts and metabolic activity of probiotics are essential prerequisites for efficient fruit and vegetable fermentation.In this context,precise optimization of nutrient component ratios based on rigorous experimental design has become a core research focus in this field.This review systematically summarized the key components and corresponding functions of probiotic fermentation media,and comprehensively discussed relevant optimization strategies for medium composition,aiming to provide a theoretical reference for the medium optimization targeted at the efficient synthesis of specific fermentation products.
Keywords：Mediumfruit and vegetablecomponentscomponent optimizationoptimization methods
Publication Date：2026-06-30
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 62-67 )