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...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/11/2639 |
| _version_ | 1797510393040470016 |
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| author | Vincenzo Castellone Elena Bancalari Josep Rubert Monica Gatti Erasmo Neviani Benedetta Bottari |
| author_facet | Vincenzo Castellone Elena Bancalari Josep Rubert Monica Gatti Erasmo Neviani Benedetta Bottari |
| author_sort | Vincenzo Castellone |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-03-10T05:30:52Z |
| format | Article |
| id | doaj.art-bef4b7b908634f41a972b71251866b7f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T05:30:52Z |
| publishDate | 2021-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bef4b7b908634f41a972b71251866b7f2023-11-22T23:19:49ZengMDPI AGFoods2304-81582021-10-011011263910.3390/foods10112639Eating Fermented: Health Benefits of LAB-Fermented FoodsVincenzo Castellone0Elena Bancalari1Josep Rubert2Monica Gatti3Erasmo Neviani4Benedetta Bottari5Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, ItalyFood Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The NetherlandsDepartment of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, ItalyDepartment of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, ItalyLactic 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.https://www.mdpi.com/2304-8158/10/11/2639lactic acid bacteriafermented foodshealth benefitsbioactive compounds |
| spellingShingle | Vincenzo Castellone Elena Bancalari Josep Rubert Monica Gatti Erasmo Neviani Benedetta Bottari Eating Fermented: Health Benefits of LAB-Fermented Foods Foods lactic acid bacteria fermented foods health benefits bioactive compounds |
| 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 | lactic acid bacteria fermented foods health benefits bioactive compounds |
| url | https://www.mdpi.com/2304-8158/10/11/2639 |
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