Eating Fermented: Health Benefits of LAB-Fermented Foods

Foods

Erasmo Neviani¹  Monica Gatti¹  Elena Bancalari¹  Vincenzo Castellone¹  Benedetta Bottari¹  Josep Rubert² 

[1] Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy;Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands;

关键词: lactic acid bacteria;    fermented foods;    health benefits;    bioactive compounds;   

DOI  :  10.3390/foods10112639

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown