Eating Fermented: Health Benefits of LAB-Fermented Foods

Vincenzo Castellone; Elena Bancalari; Josep Rubert; Monica Gatti; Erasmo Neviani; Benedetta Bottari

doi:10.3390/foods10112639

Foods (Oct 2021)

Eating Fermented: Health Benefits of LAB-Fermented Foods

Vincenzo Castellone,
Elena Bancalari,
Josep Rubert,
Monica Gatti,
Erasmo Neviani,
Benedetta Bottari

Affiliations

Vincenzo Castellone: Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy
Elena Bancalari: Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy
Josep Rubert: Food Quality and Design Group, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
Monica Gatti: Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy
Erasmo Neviani: Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy
Benedetta Bottari: Department of Food and Drug, University of Parma, Viale delle Scienze, 49/A, 43124 Parma, Italy

DOI: https://doi.org/10.3390/foods10112639
Journal volume & issue: Vol. 10, no. 11
p. 2639

Abstract

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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.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

About the journal

Abstract

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