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Thematische Bibliographien / Fermented food / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Fermented food“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Nout, M. J. R. "Fermented foods and food safety." Food Research International 27, no. 3 (1994): 291–98. http://dx.doi.org/10.1016/0963-9969(94)90097-3.

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Castellone, Vincenzo, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, and Benedetta Bottari. "Eating Fermented: Health Benefits of LAB-Fermented Foods." Foods 10, no. 11 (2021): 2639. http://dx.doi.org/10.3390/foods10112639.

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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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Lan, Yanbin. "Microbial Fermentation and Its Application in Fermented Foods." International Journal of Public Health and Medical Research 3, no. 3 (2025): 40–45. https://doi.org/10.62051/ijphmr.v3n3.05.

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Fermented food is an important component of people's daily diet. The rich microbial community in fermented foods and the various biochemical reactions generated during the food fermentation process played an important role in enriching the production and processing technology of fermented foods, enhancing nutritional value, improving sensory quality, and forming unique flavors. This article provided a review of microbial fermentation and its application in fermented foods, aiming to provide theoretical basis for better leveraging the role of microbial fermentation technology in fermented foods

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Wu, Qian, Luming Li, Peng Xiang, et al. "Phages in Fermented Foods: Interactions and Applications." Fermentation 9, no. 3 (2023): 201. http://dx.doi.org/10.3390/fermentation9030201.

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Phage ecology has attracted increasing attention in recent years. Fermented foods have rich and diverse microbial communities, which are not only the creators of the unique flavors in food, but also good hosts for bacteriophages. However, at present, much is known about the bacterial and fungal communities and their functions in fermented foods, but little is known about the bacteriophages that inhabit the bacteria. This article reviews recent findings on phage diversity in fermented foods, highlighting how these organisms influence and relate to the dynamics of microbial communities in fermen

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Leeuwendaal, Natasha K., Catherine Stanton, Paul W. O’Toole, and Tom P. Beresford. "Fermented Foods, Health and the Gut Microbiome." Nutrients 14, no. 7 (2022): 1527. http://dx.doi.org/10.3390/nu14071527.

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Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species an

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Kurian, Christine, Anandi Mathur, and KuppusamyAlagesan Paari. "Review on Dietary Factors in Fermented Foods and their Efficacy in Disease Management." Current Nutrition & Food Science 18, no. 2 (2022): 144–65. http://dx.doi.org/10.2174/1573401318666220118144750.

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Abstract: The process of preservation of various food sources, over time, gave rise to fermented foods. Traditionally, each ethnic group has its distinct fermented food(s) incorporated into their diet, both as culinary enjoyment and nutrition. Fermentation increases nutrient availability and enhances the texture and flavor of the original food. The benefits of fermented food consumption and potential probiotic intake are discussed in this review. The review describes mechanism(s) of action of bioactive components from fermented foods on the human system, their role in health management, and an

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Jane, Tasnuva Nusrat, Nafisa Tabassum, and Mrityunjoy Acharjee. "Study on the existence of food born microflora and their drug resistant profile isolated from some fermented and non-fermented foods commonly available in Bangladesh." Stamford Journal of Microbiology 8, no. 1 (2019): 19–23. http://dx.doi.org/10.3329/sjm.v8i1.42433.

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Present study depicted a complete microbiological profile of some popular fermented and non-fermented foods available in different food shops and restaurants in Dhaka city, Bangladesh. Furthermore, All the isolated strain were prepared to determine their survivability against some common synthetic drug through Kirby Bouer method. Total 60 samples of 20 categories (10 fermented and 10 non-fermented) unveiled the contaminating microbial flora up to 107 cfu/g including total viable bacteria and fungi in case of non-fermented food while the contamination rate was extremely low up to 105cfu/g in fe

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Pakwan, Chonthicha, Thararat Chitov, Panuwan Chantawannakul, Manop Manasam, Sakunnee Bovonsombut, and Terd Disayathanoowat. "Bacterial compositions of indigenous Lanna (Northern Thai) fermented foods and their potential functional properties." PLOS ONE 15, no. 11 (2020): e0242560. http://dx.doi.org/10.1371/journal.pone.0242560.

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Many indigenous fermented foods of Northern Thailand and neighbouring regions have traditionally been known for their health benefits. In this study, we explored the communities of bacteria in selected fermented foods which are commonly consumed among ethnic groups around Northern Thailand, for which information on their microbial compositions or their functional properties is still limited. The selected food groups included Thua Nao (alkaline fermented soybean product), Nham (fermented pork sausage/loaf), Nam phak (fermented Chinese cabbage) and Miang (fermented leaves from Miang Tea trees).

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Litwin, Nicole, Bryn Taylor, Franck Lejzerowicz, et al. "Consumption of Fermented Plant Foods Is Associated with Systematic Differences in the Human Gut Microbiome and Metabolome." Current Developments in Nutrition 4, Supplement_2 (2020): 1573. http://dx.doi.org/10.1093/cdn/nzaa062_030.

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Abstract Objectives Fermented foods have gained much attention due to their proposed gut health benefits from recent clinical trials. However, very few studies have explored the effects of fermented foods, especially of plant origin, on gut microbiota composition and functional capacity in large human cohorts. Thus, the objective of this study was to assess whether self-reported fermented plant food consumption is associated with compositional or functional microbiome changes in a subset of individuals in the American Gut Project (AGP) cohort. Methods Using a multi-omics approach (e.g., 16S rR

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Sivamaruthi, Bhagavathi, Periyanaina Kesika, and Chaiyavat Chaiyasut. "Thai Fermented Foods as a Versatile Source of Bioactive Microorganisms—A Comprehensive Review." Scientia Pharmaceutica 86, no. 3 (2018): 37. http://dx.doi.org/10.3390/scipharm86030037.

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Fermented foods are known for several health benefits, and they are generally used among the Asian people. Microorganisms involved in the fermentation process are most responsible for the final quality of the food. Traditional fermented (spontaneous fermentation) foods are a versatile source of bioactive molecules and bioactive microbes. Several reports are available regarding the isolation and characterization of potent strains from traditional fermented foods. A collection of information for easy literature analysis of bioactive microbes derived from Thai fermented food is not yet available.

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Kumar, Muganti Rajah, Nor Farahin Azizi, Swee Keong Yeap, et al. "Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease." Antioxidants 11, no. 5 (2022): 883. http://dx.doi.org/10.3390/antiox11050883.

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The focus on managing Alzheimer’s disease (AD) is shifting towards prevention through lifestyle modification instead of treatments since the currently available treatment options are only capable of providing symptomatic relief marginally and result in various side effects. Numerous studies have reported that the intake of fermented foods resulted in the successful management of AD. Food fermentation is a biochemical process where the microorganisms metabolize the constituents of raw food materials, giving vastly different organoleptic properties and additional nutritional value, and improved

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Alam, Rabiul, Jasmin Aktar Mazumder, and PRADEEP KUMAR DAS MOHAPATRA. "TRADITIONAL FERMENTED FOOD AND BEVERAGES OF WEST BENGAL: AN EXTENSIVE REVIEW ON MICROBIOLOGY, NUTRITION, AND ITS IMPACT ON SOCIO-ECONOMIC CONDITION OF THE ETHNIC COMMUNITIES." Journal of microbiology, biotechnology and food sciences 13, no. 5 (2024): e9730. http://dx.doi.org/10.55251/jmbfs.9730.

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From ancient times, fermentation has been utilized globally by various ethnic communities to preserve and store locally available foods items. Traditionally, fermented food and beverages have been an integral part of cultural and social ceremonies of these communities. Fermented food products have been shown to have immense health benefits and are slowly gaining popularity among younger generations. The state of West Bengal (India) has an array of geographically diverse ethnic communities and rich food culture. In this article, a few of the most popular fermented food and beverages across enti

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Nurwulan and Ilzamha Hadijah Rusdan. "Halal Fermented Functional Food in Indonesia: A Review." Halalpshere 3, no. 2 (2023): 59–66. http://dx.doi.org/10.31436/hs.v3i2.73.

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Nowadays, people prefer to consume foods with better nutrition to enjoy life more healthily. However, Muslims must also eat halal food following the Islamic way of life; eating nutritious food alone is insufficient. Indonesia, the largest Muslim population in the world, presents a market potential for halal food manufacturers and consumers worldwide. Several varieties of regional fermented foods were listed on the halal-positive food list and free from the requirement of halal certification, as per Indonesian Halal rules. The review of Indonesian fermented foods listed in the category of posit

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Upadhyaya, Suman. "Fermentation as a Method of Food Processing and Fermented Food as Probiotics: A Review." Food Science and Nutrition 10, no. 5 (2024): 1–11. https://doi.org/10.24966/fsn-1076/100203.

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Fermented foods are classified as foods or drinks produced through controlled microbial growth, and the conversion of food components through enzymatic activity. In recent years, fermented foods have gained popularity, mostly due to their health benefits.

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Sami, Amel, Imad Elimairi, Paul Ross, et al. "Sudanese fermented foods." Boolean 2022 VI, no. 1 (2022): 89–93. http://dx.doi.org/10.33178/boolean.2022.1.15.

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Fermented foods of Sudan are a great source of affordable daily nutrition for many families and age groups all over the country. These foods include a diverse categorisation of starting ingredients and incur traditional methodologies of production which have been preserved for centuries. We used next generation sequencing (16S rRNA and 18S rRNA) to analyse 44 Sudanese Fermented foods in five major categories food types; sorghum, plant, meat, fish and dairy. Samples were collected in Khartoum, Sudan and analysed in Cork, Ireland. We found an extensive array of unique microorganisms in Sudanese

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Fan, Jingya, Guanyi Qu, Datao Wang, Jian Chen, Guocheng Du, and Fang Fang. "Synergistic Fermentation with Functional Microorganisms Improves Safety and Quality of Traditional Chinese Fermented Foods." Foods 12, no. 15 (2023): 2892. http://dx.doi.org/10.3390/foods12152892.

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Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation. Apart from reducing the formation of harmful compounds such as ethyl carbamate (EC) and biogenic amines (BAs) during food fermentation, it is also difficult to precisely control and regulate the fermentation process based on the control of environmental conditions alone, due to the complex microbiota and an unclarified fermentation mechanism. In this review,

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Gao, Yaxin, Lizhen Hou, Jie Gao, et al. "Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review." Foods 10, no. 10 (2021): 2294. http://dx.doi.org/10.3390/foods10102294.

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Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, wit

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Sharma, Ranjana, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia, and Saurabh Kulshrestha. "Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods." Fermentation 6, no. 4 (2020): 106. http://dx.doi.org/10.3390/fermentation6040106.

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Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobi

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Noviatanti Nabilah, Firyal, Sri Listiyowati, and Rika Indri Astuti. "Diversitas Pangan Fermentasi Berbasis-Susu di Indonesia dan Kandungan Gizinya." Jurnal Ilmu Pertanian Indonesia 27, no. 4 (2022): 552–61. http://dx.doi.org/10.18343/jipi.27.4.552.

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Indonesia has abundant and diverse food commodities, including fermented food. However, metadata analysis about the diversity of fermented foods has not been reported. In addition, a comparison of the nutritional content of milk-based fermented foods is also not yet available. Therefore, this study aims to reveal the diverse status of fermented foods, to determine the nutritional content, especially of fermented milk-based foods, namely dangke, and their comparisons between milk-based fermented products. The research method included literature study, making dangke, proximate analysis of dangke

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Palmnäs-Bédard, Marie, Aline de Santa Izabel, Johan Dicksved, and Rikard Landberg. "Characterization of the Bacterial Composition of 47 Fermented Foods in Sweden." Foods 12, no. 20 (2023): 3827. http://dx.doi.org/10.3390/foods12203827.

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Fermentation has long been utilized to preserve and enhance the flavor and nutritional value of foods. Recently, fermented foods have gained popularity, reaching new consumer groups due to perceived health benefits. However, the microbial composition of many fermented foods re-mains unknown. Here, we characterized the bacterial composition, diversity, and richness of 47 fermented foods available in Sweden, including kombucha, water kefir, milk kefir, yogurt, plant-based yogurt alternatives, kimchi, sauerkraut, and fermented vegetables. Via 16S rRNA gene sequencing, we identified 2497 bacteria

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Vinayamohan, Poonam Gopika, Leya Susan Viju, Divya Joseph, and Kumar Venkitanarayanan. "Fermented Foods as a Potential Vehicle of Antimicrobial-Resistant Bacteria and Genes." Fermentation 9, no. 7 (2023): 688. http://dx.doi.org/10.3390/fermentation9070688.

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Fermented food products are widely consumed for their nutritional and health-promoting properties, earning them a central place in diets around the globe. However, these foods can present a paradox, as they have the potential to harbor not only beneficial probiotics but also antibiotic-resistant (AR) microbes and genes. The impact of AR microbes and genes in fermented foods has far-reaching implications, such as potential effects on human health, repercussions in the food industry, and environmental consequences. An in-depth analysis of AR microbes and genes in fermented foods, including dairy

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Wijaya, Putu Austin Widyasari, Made Pharmawati, and Luh Gde Evayanti. "Karakteristik Pencernaan Makanan Fermentasi oleh Bakteri Asam Laktat dan Manfaatnya Bagi Kesehatan." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 13, no. 2 (2024): 383. http://dx.doi.org/10.24843/itepa.2024.v13.i02.p12.

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Nowadays fermented foods are increasingly consumed by the public. Fermentation is a food processing process by breaking down organic compounds carried out by microorganisms, especially lactic acid bacteria (LAB). Various types of LAB-fermented foods comes both from local and foreign countries such as kefir; dairy product such as yogurt, and cheese; plant-based food such as sauerkraut, kimchi, pickles, fermented cassava, and tempe. This type of food is believed to have various health benefits such as improving digestive health through maintaining control of pathogenic intestinal microflora, hel

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Louw, Nicolas L., Kasturi Lele, Ruby Ye, Collin B. Edwards, and Benjamin E. Wolfe. "Microbiome Assembly in Fermented Foods." Annual Review of Microbiology 77, no. 1 (2023): 381–402. http://dx.doi.org/10.1146/annurev-micro-032521-041956.

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For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and nutritional benefits that microbes provide in fermented foods and beverages. Recent sequencing surveys of ferments have mapped patterns of microbial diversity across space, time, and production practices. But a mechanistic understanding of how fermented food microbiomes assemble has only recently begun to emerge. Using three foods as case studies (surface-ripened cheese, sourdough starters, and fermented vegetables), we use an ecological and evolutionary framework to identify how microbial communities asse

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Hasan, M. N., M. Z. Sultan, and M. Mar-E-Um. "Significance of Fermented Food in Nutrition and Food Science." Journal of Scientific Research 6, no. 2 (2014): 373–86. http://dx.doi.org/10.3329/jsr.v6i2.16530.

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Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducin

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Hamaimbo, Bubala Thandie, Pamela A. Marinda, Vincent Nyau, Justin Chileshe, Christopher Khayeka-Wandabwa, and Sijmen E. Schoustra. "Adequate Dietary Intake and Consumption of Indigenous Fermented Products Are Associated with Improved Nutrition Status among Children Aged 6–23 Months in Zambia." Dairy 4, no. 1 (2023): 137–49. http://dx.doi.org/10.3390/dairy4010010.

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Agroecological food systems and socioeconomic characteristics are known to influence household food security and food consumption patterns and consequently have an impact on child nutritional status. The present study examined food consumption patterns among children aged 6–23 months in two geographic regions of Zambia, with special focus on consumption of fermented products, and its association with illnesses and nutritional status. The cross-sectional survey enrolled a total of 213 children from Namwala and Mkushi districts of Zambia. A 24 h recall and food frequency questionnaire (FFQ) were

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Shilpa, D., B. N. Shyamala, Naik R. Shekhara, and A. K. Mohammed. "Traditional Fermented Food IDLI –A Mini Review." IASR Journal of Medical and Pharmaceutical Science 2, no. 1 (2022): 19–30. https://doi.org/10.5281/zenodo.6032457.

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“Idli” is a traditional steam cooked, fermented food which is known for its typical flavor, characteristics taste, soft, spongy texture, high nutrient content, and easy digestibility. Fermentation enhances the protein and starch digestibility and also increases the bioavailability of minerals by reducing the activity of phytic acid and polyphenols. At present, there are hundreds of fermented foods with different base materials and preparation methodology. Each fermented food is associated with a unique group of microbiota, which increases the level of proteins, vitamins, essential

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Anal, Anil. "Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review." Fermentation 5, no. 1 (2019): 8. http://dx.doi.org/10.3390/fermentation5010008.

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Fermented foods and beverages serve as vehicles for beneficial microorganisms that play an important role in human health and remain the oldest prevalent means of food processing and preservation. Traditional fermented foods are popular in Asia for their nutritional balance and food security. Techniques for preserving cereals, vegetables, and meat products are well developed in many Asian countries. Due to their cultural and nutritional significance, many of these foods have been studied in detail and their quality and safety have also been improved. These fermented foods and beverages provide

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Maskarinec, Gertraud, Kirsten Watts, Jamie Kagihara, Sandra M. Hebshi, and Adrian A. Franke. "Urinary isoflavonoid excretion is similar after consuming soya milk and miso soup in Japanese-American women." British Journal of Nutrition 100, no. 2 (2008): 424–29. http://dx.doi.org/10.1017/s0007114508898686.

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Based on the hypothesis that isoflavones are absorbed more efficiently from fermented than from non-fermented soya foods, we compared the urinary isoflavonoid excretion (UIE) after intake of miso soup or soya milk. We recruited twenty-one women with Japanese ancestry who consumed standardized soya portions containing 48 mg isoflavones. On day 1, half the women consumed soya milk, the other half started with miso soup. On day 3, the subjects ate the other soya food and on day 5, they repeated the first food. Each participant collected a spot urine sample before and an overnight urine sample aft

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Arunavarsini, K., Ranjani S. Suba, Devi L. Durga, Vellingiri Logeshwaran, and R. Mahenthiran. "Traditional Fermented Foods and their Probiotic Properties – A Review." International Journal of Current Science Research and Review 07, no. 05 (2024): 3129–35. https://doi.org/10.5281/zenodo.11349839.

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Abstract : Fermented foods play a major role in human health and diet because of its probiotic properties. Probiotics usually helps in promoting the good gut health. Fermented foods stay in menu of every traditional food all over the world. Mostly Lactic acid Bacteria is present in fermented foods. The current paper is reviewed about the traditional fermented foods and their probiotic properties.

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Elexson Nillian, Nick Laurence Buyong, Dalene Lesen, Grace Bebey, and Azham Zulkharnain. "Detection of Beneficial Lactic Acid Bacteria (LAB) and Yeast In Sarawak Fermented Food." Journal of Advanced Research in Applied Sciences and Engineering Technology 24, no. 1 (2021): 1–9. http://dx.doi.org/10.37934/araset.24.1.19.

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Sarawak native’s fermented food can be a catalyst for boosting the local economy in Sarawak. The Lactic Acid Bacteria (LAB) are generally regarded as safe, have a stability of usage, and originate from natural resources. Lactic acid bacteria and yeast work in synergy to provide a natural way to enhance the nutritive value and flavour of the food. The study aims to investigate the presence of potential probiotic Lactic Acid Bacteria (LAB) and yeast isolated from Sarawak fermented food. Two hundred fifty (n=250) of samples including fifty (n=50) each sample such as fermented shrimps (cencaluk),

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Garcia-Gonzalez, Natalia, Natalia Battista, Roberta Prete, and Aldo Corsetti. "Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods." Microorganisms 9, no. 2 (2021): 349. http://dx.doi.org/10.3390/microorganisms9020349.

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Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are

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Sarkar, Prabir Kumar. "Can household-level fermentation technology assure food safety?" NBU Journal of Plant Sciences 1, no. 1 (2007): 60–66. http://dx.doi.org/10.55734/nbujps.2007.v01i01.005.

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The term 'fermented food" is defined as any food that has been subjected to the action of microorganisms or enzymes so that desirable biochemical changes cause significant modification of the food. Fermented foods enjoy worldwide popularity as attractive, wholesome and nutritious components of our diet. In the past, household-level fermentation technology originated and evolved through trial and error experiences gathered by successive generations of food producers. Only relatively recently have science and technology started to a better understanding of the underlying principles of the fermen

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Guerra, Luis Santiago, Juan Manuel Cevallos-Cevallos, Stefan Weckx, and Jenny Ruales. "Traditional Fermented Foods from Ecuador: A Review with a Focus on Microbial Diversity." Foods 11, no. 13 (2022): 1854. http://dx.doi.org/10.3390/foods11131854.

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The development of early civilizations was greatly associated with populations’ ability to exploit natural resources. The development of methods for food preservation was one of the pillars for the economy of early societies. In Ecuador, food fermentation significantly contributed to social advances and fermented foods were considered exclusive to the elite or for religious ceremonies. With the advancement of the scientific research on bioprocesses, together with the implementation of novel sequencing tools for the accurate identification of microorganisms, potential health benefits and the fo

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Terpou, Antonia, Divakar Dahiya, and Poonam Singh Nigam. "Evolving Dynamics of Fermented Food Microbiota and the Gut Microenvironment: Strategic Pathways to Enhance Human Health." Foods 14, no. 13 (2025): 2361. https://doi.org/10.3390/foods14132361.

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The growing interest in health-promoting diets has brought fermented foods into the spotlight due to their unique microbial compositions and bioactive metabolites. Fermented foods and their beneficial microbiota are expected to stimulate the overall industry’s expansion over the next few years as their beneficial health effects become established. This narrative review explores the evolving dynamics of fermented food microbiota and their interactions with the gut microenvironment, emphasizing strategic pathways to enhance human health. Fermented foods, both industrially produced and traditiona

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Plessas, Stavros. "The Rendering of Traditional Fermented Foods in Human Diet: Distribution of Health Benefits and Nutritional Benefits." Fermentation 8, no. 12 (2022): 751. http://dx.doi.org/10.3390/fermentation8120751.

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Most fermented foods are based on the cultural preferences of different geographical areas and the heterogeneity of traditions from where they are produced. For instance, many consumers in Asian countries prefer fermented seafood, while consumers in Europe prefer fermented cereal and dairy food products. Even though the food industry has developed various novel techniques in order to produce novel foods (genetic modification, nanotechnology and other processing techniques), traditional foods still represent a significant proportion of the food industry, which has recently appeared to develop f

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Dey, Tushar Kumar, Johanna F. Lindahl, Rajkumari Sanjukta, et al. "Characterization of Lactic Acid Bacteria and Pathogens Isolated from Traditionally Fermented Foods, In Relation to Food Safety and Antimicrobial Resistance in Tribal Hill Areas of Northeast India." Journal of Food Quality 2023 (May 26, 2023): 1–12. http://dx.doi.org/10.1155/2023/6687015.

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Traditional fermented food products are often connected to various indigenous tribes and thus vary due to ethnicity, geography, and natural resource availability. The indigenous tribes from India greatly rely on fermentation processes for food preservation, flavor, and nutrition. Fermented foods can provide health benefits but also pose risks from harmful microbes and contaminants that grow in the food due to poor hygiene. In this study, we identified lactic acid bacteria (LAB) in fermented food collected from Northeast India, assessed their beneficial properties, and highlighted the risk from

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Mohd Kamalul Abrar, Nabil Husaini, and Juliana Md Jaffri. "THE HEALTH BENEFITS OF FERMENTED FOOD: A NARRATIVE REVIEW." Malaysian Journal of Science 42, no. 1 (2023): 78–91. http://dx.doi.org/10.22452/mjs.vol42no1.8.

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Fermented foods are consumed in many parts of the world since ancient times and they include dairy products, meat, fruits, vegetables, and alcoholic beverages. These foods have been documented to be beneficial to human health due to the microbial content, which mainly consists of probiotics of various bacterial and fungal species. Fermented food probiotics can modulate gastrointestinal health, thereby affecting other bodily systems such as the immune system and brain functions. The microbial and nutritional content of fermented foods may also contribute to reducing cardiovascular risks and imp

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Tse, Tianbo, and Rachel R. Schendel. "Cereal Grain Arabinoxylans: Processing Effects and Structural Changes during Food and Beverage Fermentations." Fermentation 9, no. 10 (2023): 914. http://dx.doi.org/10.3390/fermentation9100914.

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Arabinoxylans (AXs) enter food processing and fermentation scenarios whenever grain-based ingredients are utilized. Their impacts on process efficiency and food product quality range from strongly negative to clearly beneficial, depending on both the particular food product and the AX structure. This review will focus on two structure-function relationships between AXs and fermented food production: (1) AXs’ native structure in cereal grains and structural changes that arise during production of fermented foods and (2) the impacts of AXs on processing and production of grain-based fermented fo

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Dimidi, Eirini, Selina Rose Cox, Megan Rossi, and Kevin Whelan. "Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease." Nutrients 11, no. 8 (2019): 1806. http://dx.doi.org/10.3390/nu11081806.

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Fermented foods are defined as foods or beverages produced through controlled microbial growth, and the conversion of food components through enzymatic action. In recent years, fermented foods have undergone a surge in popularity, mainly due to their proposed health benefits. The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health and disease in humans. Putative mechanisms for th

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Ismail, A., M. N. Lani, H. A. Zakeri, N. N. Hasim, R. Alias, and A. Mansor. "Synergistic of antimicrobial activities of lactic acid bacteria in fermented Tilapia nicoliticus incorporated with selected spices." Food Research 5, no. 3 (2021): 163–73. http://dx.doi.org/10.26656/fr.2017.5(3).534.

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Fermented tilapia (Tilapia nicoliticus) is one of the famous fermented food in Malaysia. Lactic acid bacteria (LAB) which well known as GRAS (Generally Regarded as Safe) are present in most fermented foods and they are well-known non-pathogenic bacteria that play an important role in everyday life. Apart from LAB, spices have also been used for centuries across different regions of the world to improve aroma, flavour and food preservative. This research was aimed to explore a potential natural food preservative using LAB isolated from fermented Tilapia nicoliticus incorporated with various spi

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Syahbanu, Fathma, and Setyaning Pawestri. "Kajian Enzim Fibrinolitik pada Mikroorganisme Asal Pangan Fermentasi Asia: Review." Jurnal Teknologi Hasil Pertanian 16, no. 1 (2023): 41. http://dx.doi.org/10.20961/jthp.v16i1.72623.

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<em><span>Data collected by WHO in 2019 shows an estimated 17.9 million (equivalent to 32% of global death). The total number is due to cardiovascular disease, 85% were due to heart attacks and strokes. One of the basic pathophysiologies of stroke is atero-thromboembolic (thrombosis). The accumulation of clots formed by fibrin in blood vessels can inhibit several processes in the body system, such as blood flow, oxygen transportation, and transportation of nutritional and non-nutritional compounds needed. Fibrinolytic enzymes from food microbes have attracted attention for further

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Yang, Jialu. "Research Progress on the Application of Probiotics in Fermented Foods." Theoretical and Natural Science 115, no. 1 (2025): 131–36. https://doi.org/10.54254/2753-8818/2025.24229.

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With the increasing demand for nutritional quality in food, making food more nutritious and healthy has become a popular research topic. This paper introduces the basic concepts of probiotics and fermented foods and their benefits to human health. It focuses on the application of probiotics in fermented foods such as dairy products and fruit and vegetable juices. Research shows that probiotics significantly improve food flavor, extend shelf life, and enhance nutritional value. Additionally, the challenges of probiotic applications, such as strain stability, activity retention, and industrializ

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Praagman, Jaike, Geertje W. Dalmeijer, Yvonne T. van der Schouw, et al. "The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort." British Journal of Nutrition 113, no. 3 (2015): 498–506. http://dx.doi.org/10.1017/s0007114514003766.

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The objective of the present study was to investigate the relationship between total and subtypes of bacterial fermented food intake (dairy products, cheese, vegetables and meat) and mortality due to all causes, total cancer and CVD. From the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort, 34 409 Dutch men and women, aged 20–70 years who were free from CVD or cancer at baseline, were included. Baseline intakes of total and subtypes of fermented foods were measured with a validated FFQ. Data on the incidence and causes of death were obtained from the national mo

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Park, Inmyoung, and Mohamed Mannaa. "Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes." Foods 14, no. 13 (2025): 2292. https://doi.org/10.3390/foods14132292.

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Fermented foods represent an intricate ecosystem that delivers live microbes and numerous metabolites, influencing gut health. In this review, we explore how complex microbial communities and metabolites generated during food fermentation modulate the gut microbiome and affect human health. We discuss fermentation-induced biochemical transformations, including enhanced fiber fermentability; nutrient availability; and the synthesis of bioactive metabolites such as short-chain fatty acids, exopolysaccharides, bacteriocins, and modified polyphenols. We describe the dynamic microbial ecology of fe

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Borah, Rinza, and K. Momina Begum. "Fermented food as functional food: A review." International Journal of Advanced Biochemistry Research 9, no. 5 (2025): 525–32. https://doi.org/10.33545/26174693.2025.v9.i5g.4382.

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Dalmacio, L. M., A. K. Angeles, L. L. Larcia, M. Balolong, and R. Estacio. "Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE." Beneficial Microbes 2, no. 4 (2011): 273–81. http://dx.doi.org/10.3920/bm2011.0017.

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The bacterial population in several Philippine fermented food preparations was assessed by PCR-denaturing gradient gel electrophoresis (PCR-DGGE) of the 16S rRNA gene (16S rDNA). Genomic DNA was isolated directly from alamang (fermented shrimp paste), burong isda (fermented fish and rice), burong hipon (fermented shrimp and rice), burong mustasa (fermented mustard leaves), tuba (sugar cane wine), suka (vinegar) and sinamak (spiced vinegar) using one of two protocols, namely – MoBio DNA Extraction Kit procedure and a cetyltrimethylammonium bromide-based method. Samples recalcitrant to both meth

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Savo Sardaro, Maria Luisa, Silvia Zaini, and Katherine Ryan Amato. "A Model for Probiotic Fermented Food Production." Applied Sciences 13, no. 20 (2023): 11123. http://dx.doi.org/10.3390/app132011123.

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The past few decades have demonstrated how important the human gut microbiota is for human health. Because of this, the use of microbiota-modulating dietary interventions such as probiotics and prebiotics is growing in popularity amongst consumers, food manufacturers, healthcare professionals, and regulators. In particular, there is interest in making a wider variety of foods with probiotic properties. However, as a solution for food manufacturers to produce fermented foods compatible with the “probiotic foods” label definition, we used an impedometric analysis to identify the survival and gro

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Mohankumar Dongre, Sakshi, and Aneri M Patel. "Sustainable Food Systems: The Role of AI and Microorganisms in Korean Fermented Foods." International Journal of Scientific Engineering and Research 13, no. 2 (2025): 17–23. https://doi.org/10.70729/se25216134145.

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Kayitesi, Eugénie, Ogheneyoma Onojakpor, and Siphosanele Mafa Moyo. "Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals." Fermentation 9, no. 2 (2023): 111. http://dx.doi.org/10.3390/fermentation9020111.

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Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cereals. African fermented cereals constitute a staple, frequently consumed food group and provide high energy and essential nutrients to many communities on the continent. The flavour and aroma characteristics of fermented cereal products could be correlated with the metabolic pathways of fermenting microorganisms. This report looks at the comprehens

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Wikandari, Rachma, Dyah Ayu Kinanti, Regina Devi Permatasari, et al. "Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food." Fermentation 7, no. 4 (2021): 261. http://dx.doi.org/10.3390/fermentation7040261.

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Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The ch

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