LAUSR

Abstract: Background Fermented plant products (FPP) are functional liquids or solids produced by probiotics by fermentation of one or more fresh vegetables, fruits, mushrooms, herbs, etc. They have enriched nutritional value due to presence of polyphenols, flavonoids, organic acids, probiotics, prebiotics, vitamins, minerals and biological enzymes. This is an area of rapidly increasing interest around the world. Scope and approach This review elucidates recent studies of fermented plant products from the viewpoints of fermentation technology, functional properties, defects and remedy technologies to overcome potential defects. Several existing problems and development prospects for fermented plant products are discussed. Key findings and conclusions Fermented plant products possess many functional properties, such as antioxidation, bacteriostasis, improving intestinal function and immunity, antialcohol, protecting liver etc. Particularly, there are many defects in production of FPP, including possible generation of biogenic amines, methanol, formaldehyde and nitrite during fermentation, safe control of microorganisms, deficiency of trace elements, as well as stability in storage. Moreover, many technologies have been proposed to remedy the defects of FPP. This review contributes to a deeper understanding of fermented plant products as well as processing and utilization of plants and modernization of their production.