Eating Fermented: Health Benefits of LAB-Fermented Foods
Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Abstract
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 food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.
Topics & Concepts
Fermentation in food processingFermentationFood scienceKefirProbioticHealth benefitsLactic acidFermented fishBiotechnologyFood microbiologyBiologyBacteriaMedicineTraditional medicineGeneticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesGut microbiota and health