TY - JOUR
T1 - Health benefits of fermented foods: microbiota and beyond
AU - Marco, Maria L.
AU - Heeney, Dustin
AU - Binda, Sylvie
AU - Cifelli, Christopher J.
AU - Cotter, Paul D.
AU - Foligné, Benoit
AU - Gänzle, Michael
AU - Kort, Remco
AU - Pasin, Gonca
AU - Pihlanto, Anne
AU - Smid, Eddy J.
AU - Hutkins, Robert
PY - 2017
Y1 - 2017
N2 - Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.
AB - Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.
U2 - 10.1016/j.copbio.2016.11.010
DO - 10.1016/j.copbio.2016.11.010
M3 - Article
SN - 0958-1669
VL - 44
SP - 94
EP - 102
JO - Current Opinion in Biotechnology
JF - Current Opinion in Biotechnology
ER -