Abstract The paper briefly discusses the relationship between chronic diseases and gut health, and points out that an imbalance of intestinal microflora and an inadequate intake of dietary fiber are two important causes of chronic diseases. This paper also summarizes the research status of probiotic fermented fruit and vegetables, and discusses the main achievements of our group in this field and future developments of the related industry. The application of fermentation technology to fruit and vegetable processing and the development of a series of probiotic fermented fruit and vegetable products not only increase the added value of fruit and vegetables, but also organically combine probiotics and their active metabolites with prebiotics (dietary fiber, etc.), thereby promoting intestinal health as well as preventing and relieving chronic diseases. Fermentation technology provides a new approach to the study of the effect of probiotics on human health, and will have a revolutionary influence on probiotic application and on the fruit and vegetable processing industry. Thus, fruit and vegetable fermentation technology has excellent market potential.

中文翻译：

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益生菌发酵果蔬对人体健康的影响及相关产业发展趋势

摘要 文章简要讨论了慢性病与肠道健康的关系，指出肠道菌群失衡和膳食纤维摄入不足是导致慢性病的两个重要原因。本文还总结了益生菌发酵果蔬的研究现状，并讨论了我组在该领域的主要成果和相关产业的未来发展。发酵技术在果蔬加工中的应用，开发出一系列益生菌发酵果蔬产品，不仅提高了果蔬的附加值，而且将益生菌及其活性代谢物与益生元（膳食纤维等）有机结合。 .), 从而促进肠道健康，预防和缓解慢性疾病。发酵技术为研究益生菌对人体健康的影响提供了一种新方法，将对益生菌的应用和果蔬加工业产生革命性的影响。因此，果蔬发酵技术具有极好的市场潜力。