Title
Health benefits of fermented foods: Microbiota and beyond
Author
Marco, M.L.
Heeney, D.
Publication year
2017
Abstract
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. © 2016 Elsevier Ltd
Subject
Life
MSB - Microbiology and Systems Biology
ELSS - Earth, Life and Social Sciences
Biomedical Innovation
Biology
Healthy Living
Dairy products
Fermented milk
Food products
Health
Clinical study
End-products
Fermented foods
Fermented sausages
Food materials
Health benefits
Nutritional and functional properties
Organoleptic properties
Food safety
To reference this document use:
http://resolver.tudelft.nl/uuid:a64fd1a9-7150-4a74-ae28-34a5e97a245e
DOI
https://doi.org/10.1016/j.copbio.2016.11.010
TNO identifier
575682
ISSN
0958-1669
Source
Current Opinion in Biotechnology, 44, 94-102
Document type
article