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...

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Autores principales:	Vincenzo Castellone, Elena Bancalari, Josep Rubert, Monica Gatti, Erasmo Neviani, Benedetta Bottari
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	lactic acid bacteria fermented foods health benefits bioactive compounds Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/bef4b7b908634f41a972b71251866b7f
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spelling	oai:doaj.org-article:bef4b7b908634f41a972b71251866b7f2021-11-25T17:33:42ZEating Fermented: Health Benefits of LAB-Fermented Foods10.3390/foods101126392304-8158https://doaj.org/article/bef4b7b908634f41a972b71251866b7f2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2639https://doaj.org/toc/2304-8158Lactic 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.Vincenzo CastelloneElena BancalariJosep RubertMonica GattiErasmo NevianiBenedetta BottariMDPI AGarticlelactic acid bacteriafermented foodshealth benefitsbioactive compoundsChemical technologyTP1-1185ENFoods, Vol 10, Iss 2639, p 2639 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	lactic acid bacteria fermented foods health benefits bioactive compounds Chemical technology TP1-1185
spellingShingle	lactic acid bacteria fermented foods health benefits bioactive compounds Chemical technology TP1-1185 Vincenzo Castellone Elena Bancalari Josep Rubert Monica Gatti Erasmo Neviani Benedetta Bottari Eating Fermented: Health Benefits of LAB-Fermented Foods
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.
format	article
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
title	Eating Fermented: Health Benefits of LAB-Fermented Foods
title_short	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_sort	eating fermented: health benefits of lab-fermented foods
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/bef4b7b908634f41a972b71251866b7f
work_keys_str_mv	AT vincenzocastellone eatingfermentedhealthbenefitsoflabfermentedfoods AT elenabancalari eatingfermentedhealthbenefitsoflabfermentedfoods AT joseprubert eatingfermentedhealthbenefitsoflabfermentedfoods AT monicagatti eatingfermentedhealthbenefitsoflabfermentedfoods AT erasmoneviani eatingfermentedhealthbenefitsoflabfermentedfoods AT benedettabottari eatingfermentedhealthbenefitsoflabfermentedfoods
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Eating Fermented: Health Benefits of LAB-Fermented Foods

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