Eating Fermented: Health Benefits of LAB-Fermented Foods

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...

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Detalles Bibliográficos
Autores principales: Castellone, Vincenzo, Bancalari, Elena, Rubert, Josep, Gatti, Monica, Neviani, Erasmo, Bottari, Benedetta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620815/
https://www.ncbi.nlm.nih.gov/pubmed/34828920
http://dx.doi.org/10.3390/foods10112639
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author Castellone, Vincenzo
Bancalari, Elena
Rubert, Josep
Gatti, Monica
Neviani, Erasmo
Bottari, Benedetta
author_facet Castellone, Vincenzo
Bancalari, Elena
Rubert, Josep
Gatti, Monica
Neviani, Erasmo
Bottari, Benedetta
author_sort Castellone, Vincenzo
collection PubMed
description 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.
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spelling pubmed-86208152021-11-27 Eating Fermented: Health Benefits of LAB-Fermented Foods Castellone, Vincenzo Bancalari, Elena Rubert, Josep Gatti, Monica Neviani, Erasmo Bottari, Benedetta Foods Review 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. MDPI 2021-10-31 /pmc/articles/PMC8620815/ /pubmed/34828920 http://dx.doi.org/10.3390/foods10112639 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Castellone, Vincenzo
Bancalari, Elena
Rubert, Josep
Gatti, Monica
Neviani, Erasmo
Bottari, Benedetta
Eating Fermented: Health Benefits of LAB-Fermented Foods
title Eating Fermented: Health Benefits of LAB-Fermented Foods
title_full Eating Fermented: Health Benefits of LAB-Fermented Foods
title_fullStr Eating Fermented: Health Benefits of LAB-Fermented Foods
title_full_unstemmed Eating Fermented: Health Benefits of LAB-Fermented Foods
title_short Eating Fermented: Health Benefits of LAB-Fermented Foods
title_sort eating fermented: health benefits of lab-fermented foods
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620815/
https://www.ncbi.nlm.nih.gov/pubmed/34828920
http://dx.doi.org/10.3390/foods10112639
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