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Eating Fermented: Health Benefits of LAB-Fermented Foods [PDF]
Foods, 2021 Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during
Benedetta Bottari +2 more
exaly +6 more sources
Fermented Foods, Health and the Gut Microbiome
Nutrients, 2022 Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and ...
Paul O'Toole +2 more
exaly +2 more sources
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
Fermentation, 2023 Fermented foods play a significant role in the diets of many cultures, and fermentation has been recognized for its many health benefits. During fermentation, the physical and biochemical changes due to microorganisms are crucial to the long-term ...
Aabid Manzoor Shah +3 more
doaj +2 more sources
Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
Foods, 2021 Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences.
Xu Zheng, Shuying Li, Gao Ya
exaly +2 more sources
Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes. [PDF]
FoodsFermented foods represent an intricate ecosystem that delivers live microbes and numerous metabolites, influencing gut health. In this review, we explore how complex microbial communities and metabolites generated during food fermentation modulate the ...
Park I, Mannaa M.
europepmc +2 more sources
Microbiome Assembly in Fermented Foods.
Annual Review of Microbiology, 2023 For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and nutritional benefits that microbes provide in fermented foods and beverages. Recent sequencing surveys of ferments have mapped patterns of microbial diversity across
Nicolas L Louw +4 more
semanticscholar +3 more sources
Foods, 2023 Traditional Chinese fermented foods are diverse and loved by people for their rich nutrition and unique flavors. In the fermentation processes of these foods, the microorganisms in the fermentation systems play a crucial role in determining the flavor ...
Jiaxuan Wang, Shuyue Hao, Qing Ren
doaj +2 more sources
Global Regulatory Frameworks for Fermented Foods: A Review
Frontiers in Nutrition, 2022 In recent years, there has been a global resurgence of public interest in fermented foods. In parallel, there have been several new studies that associate the consumption of fermented foods with a variety of beneficial impacts.
Arghya Mukherjee +9 more
doaj +2 more sources
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Journal of Ethnic FoodsThe region of Southeast Asia encompasses a group of countries that include Indonesia, Malaysia, Thailand, Cambodia, Vietnam, Laos, Singapore, Myanmar, Brunei, and the Philippines.
Reggie Surya
doaj +2 more sources
A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods
Food Science and Human Wellness, 2015 Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc.
Lilis Nuraida
exaly +3 more sources