Functions and Applications of the Fermented Products of Fruits and Vegetables

In recent years,the functional fermented products of fresh fruits,vegetables and edible fungi that fermented by yeast and lactic acid bacteria have developed rapidly in our country. These products are of high nutritional value,contain polyphenols,flavonoids,organic acids,probiotics,prebiotics,vitamins,minerals and biological enzymes. The functions include antioxidation,anti-inflammation and bacteriostasis,improving intestinal functionand immunity,antialcohol,protecting liver. With the improvement of people’s living standard,healthy products are increasingly favored by consumers. Therefore,it is of great significance to research and develop the functional fermented products of fruits and vegetables. In this paper,the functions of the fermented products of fruits and vegetables were presented,and their applications in the food industry,farming,animal husbandry and aquaculture industry were also introduced. The application prospect of these products is promising. The paper would promote the comprehensive processing and utilization of fruits and vegetables,provide valuable information for developing functional fermented products of fruits and vegetables.