Eating Fermented: Health Benefits of LAB-Fermented Foods

被引：75

作者：

Castellone, Vincenzo ^{[1
]}

Bancalari, Elena ^{[1
]}

Rubert, Josep ^{[2
]}

Gatti, Monica ^{[1
]}

Neviani, Erasmo ^{[1
]}

Bottari, Benedetta ^{[1
]}

机构：

[1] Univ Parma, Dept Food & Drug, Viale Sci 49-A, I-43124 Parma, Italy

[2] Wageningen Univ, Food Qual & Design Grp, Bornse Weilanden 9, NL-6708 WG Wageningen, Netherlands

来源：

FOODS | 2021年 / 10卷 / 11期

关键词：

lactic acid bacteria; fermented foods; health benefits; bioactive compounds; LACTIC-ACID BACTERIA; IN-VITRO EVALUATION; PROBIOTIC PROPERTIES; BIOACTIVE COMPOUNDS; GUT MICROBIOTA; FATTY-ACIDS; ALL-CAUSE; COW MILK; KIMCHI; KEFIR;

D O I：

10.3390/foods10112639

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页数：22

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