Page 131 - Petelin, Ana. 2020. Ed. Zdravje delovno aktivne populacije / Health of the Working-Age Population. Proceedings. Koper: University of Primorska Press.
P. 131
Belenky, 2018). It should also be noticed that many fermented foods are sauerkraut and sour turnip consumption habits in slovenia 129
heat-treated after fermentation to enhance food safety, which can significant-
ly influence the number of microorganisms (Rezac, Kok, Heermann and Hut-
kins, 2018).
Conclusions
The live microorganisms with probiotic properties present in fermented foods
have a beneficial effect on intestines, prevent the action of pathogenic micro-
organisms, improve the immune system, and general health. Considering this
study results, the intake of live microorganisms only by raw sauerkraut or sour
turnip consumption among Slovene people is not sufficient to achieve a probi-
otic effect. Therefore, the intake of probiotic microorganisms with other foods
or dietary supplements is recommended. With regard of the questionnaire re-
sults, the benefits of Slovene traditional food should be more promoted.
References
Di Cagno, R., Coda, R., De Angelis, M. and Gobbeti, M., 2013. Exploitation of
vegetables and fruits through lactic acid fermentation. Food Microbiolo-
gy, vol. 33, no. 1, pp. 1-10. [viewed 28 June 2020]. Available from: https://
www.sciencedirect.com/science/article/abs/pii/S0740002012001943?via%-
3Dihub
Food and agriculture organization (FAO) and World health organization
(WHO), 2002. Report of a joint FAO/WHO working group report on
drafting guidelines for the evaluation of probiotics in food [online].
[viewed 30 June 2020]. Available from: http://www.who.int/foodsafety/
fs_management/en/probiotic_guidelines.pdf
Homayouni, A., Payahoo, L. and Azizi, A., 2012. Effects of Probiotics on Li-
pid Profile: A Review. Effects of Probiotics on Lipid Profile: A Review, vol.
7, no. 5, pp. 251-265. [viewed 26 June 2020]. Available from: https://dx.doi.
org/10.3923/ajft.2012.251.265
Korošec, M., Golob, T., Bertoncelj, J., Stibilj, V. and Koroušić Seljak, B., 2013. The
Slovenian food composition database. Food Chemistry, vol. 130, no. 3, pp.
495-499. [viewed 30 June 2020]. Available from: https://www.sciencedirect.
com/science/article/abs/pii/S0308814613000071?casa_token=TA0ZIxNbHy-
IA A A A A:ZzCXT86IHTC733Is4b7 w f Jd1NgO9P8QEo4qDZrNo5zmj0qg-
2FinKST63G336ahYKg0493yJkoR8
Maifreni, M., Marino, M. and Conte, L., 2004. Lactic acid fermentation of Bras-
sica rapa: Chemical and microbial evaluation of a typical Italian prod-
uct (Brovada). European Food Research and Technology, vol. 218, no. 5,
pp. 469-473. [viewed 26 June 2020]. Available from: https://doi.org/10.1007/
s00217-004-0877-6
heat-treated after fermentation to enhance food safety, which can significant-
ly influence the number of microorganisms (Rezac, Kok, Heermann and Hut-
kins, 2018).
Conclusions
The live microorganisms with probiotic properties present in fermented foods
have a beneficial effect on intestines, prevent the action of pathogenic micro-
organisms, improve the immune system, and general health. Considering this
study results, the intake of live microorganisms only by raw sauerkraut or sour
turnip consumption among Slovene people is not sufficient to achieve a probi-
otic effect. Therefore, the intake of probiotic microorganisms with other foods
or dietary supplements is recommended. With regard of the questionnaire re-
sults, the benefits of Slovene traditional food should be more promoted.
References
Di Cagno, R., Coda, R., De Angelis, M. and Gobbeti, M., 2013. Exploitation of
vegetables and fruits through lactic acid fermentation. Food Microbiolo-
gy, vol. 33, no. 1, pp. 1-10. [viewed 28 June 2020]. Available from: https://
www.sciencedirect.com/science/article/abs/pii/S0740002012001943?via%-
3Dihub
Food and agriculture organization (FAO) and World health organization
(WHO), 2002. Report of a joint FAO/WHO working group report on
drafting guidelines for the evaluation of probiotics in food [online].
[viewed 30 June 2020]. Available from: http://www.who.int/foodsafety/
fs_management/en/probiotic_guidelines.pdf
Homayouni, A., Payahoo, L. and Azizi, A., 2012. Effects of Probiotics on Li-
pid Profile: A Review. Effects of Probiotics on Lipid Profile: A Review, vol.
7, no. 5, pp. 251-265. [viewed 26 June 2020]. Available from: https://dx.doi.
org/10.3923/ajft.2012.251.265
Korošec, M., Golob, T., Bertoncelj, J., Stibilj, V. and Koroušić Seljak, B., 2013. The
Slovenian food composition database. Food Chemistry, vol. 130, no. 3, pp.
495-499. [viewed 30 June 2020]. Available from: https://www.sciencedirect.
com/science/article/abs/pii/S0308814613000071?casa_token=TA0ZIxNbHy-
IA A A A A:ZzCXT86IHTC733Is4b7 w f Jd1NgO9P8QEo4qDZrNo5zmj0qg-
2FinKST63G336ahYKg0493yJkoR8
Maifreni, M., Marino, M. and Conte, L., 2004. Lactic acid fermentation of Bras-
sica rapa: Chemical and microbial evaluation of a typical Italian prod-
uct (Brovada). European Food Research and Technology, vol. 218, no. 5,
pp. 469-473. [viewed 26 June 2020]. Available from: https://doi.org/10.1007/
s00217-004-0877-6
