Eating fermented: Health benefits of lab-fermented foods

Vincenzo Castellone*, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

82 Citations (Scopus)

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.

Original languageEnglish
Article number2639
JournalFoods
Volume10
Issue number11
DOIs
Publication statusPublished - 31 Oct 2021

Keywords

  • Bioactive compounds
  • Fermented foods
  • Health benefits
  • Lactic acid bacteria

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