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Eating Fermented: Health Benefits of LAB-Fermented Foods

descriptionPublicationkeyboard_double_arrow_right Article , Other literature type 31 Oct 2021 Netherlands, Italy English Publisher:MDPI AGJournal:Foods, volume 10, page 2,639 (eissn: 2304-8158,

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

doi: 10.3390/foods10112639

pmid: 34828920

pmc: PMC8620815

handle: 11381/2911978

Eating Fermented: Health Benefits of LAB-Fermented Foods

- Summary
- Subjects
- Metrics

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.

Countries

Netherlands, Italy

Related Organizations

Wageningen University & Research
Netherlands
University of Parma
Italy
University of Parma (Future Technology Lab)
Italy
Université Wageningen
Netherlands
Universite of Parma
Italy

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Keywords

bioactive compounds, Chemical technology, Health benefits, TP1-1185, Review, fermented foods, Fermented food, 630, Bioactive compounds, lactic acid bacteria, Fermented foods, Lactic acid bacteria, Bioactive compound, health benefits, Health benefit

Impact byBIP!

	citations This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	102
	popularity This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.	Top 1%
	influence This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).	Top 10%
	impulse This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.	Top 1%