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.

Eating fermented: Health benefits of lab-fermented foods / Castellone, V.; Bancalari, E.; Rubert, J.; Gatti, M.; Neviani, E.; Bottari, B.. - In: FOODS. - ISSN 2304-8158. - 10:11(2021), p. 2639.2639. [10.3390/foods10112639]

Eating fermented: Health benefits of lab-fermented foods

Castellone V.
;
Bancalari E.;Rubert J.;Gatti M.;Neviani E.;Bottari B.
2021-01-01

Abstract

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.
2021
Eating fermented: Health benefits of lab-fermented foods / Castellone, V.; Bancalari, E.; Rubert, J.; Gatti, M.; Neviani, E.; Bottari, B.. - In: FOODS. - ISSN 2304-8158. - 10:11(2021), p. 2639.2639. [10.3390/foods10112639]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11381/2911978
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