Article
Food Science & Technology
Kunal Jani, Avinash Sharma
Summary: Ethnic fermented foods have been consumed for health benefits and as potential sources of probiotics, but understanding of the microorganisms involved is limited. This study used high throughput sequencing to decipher microbial communities in ethnic fermented foods from northeast India, identifying specific bacterial genera enrichment and probiotic potential. Interestingly, fungal communities showed different prevalence of anti-pathogenic genes, presenting an opportunity to identify indigenous probiotic candidates.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Salam A. Ibrahim, Philip J. Yeboah, Raphael D. Ayivi, Abdulhakim S. Eddin, Namesha D. Wijemanna, Saeed Paidari, Rea V. Bakhshayesh
Summary: Fermented foods like yogurt, kefir, and sauerkraut have gained attention for their health benefits and are considered biofuel for the human microbiome. They are produced using microbial-based fermentation aids and have various healthy fermentative activities. These foods also inhibit food spoilage and pathogenic microorganisms, extending their shelf life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Colin Hill, Daniel J. Tancredi, Christopher J. Cifelli, Joanne L. Slavin, Jaime Gahche, Maria L. Marco, Robert Hutkins, Victor L. Fulgoni III, Daniel Merenstein, Mary Ellen Sanders
Summary: This study found that the consumption of live microbe-containing foods is linked to improved health outcomes, including lower blood pressure, blood glucose, and triglyceride levels, as well as reduced waist circumference, body mass index, and markers of inflammation, and higher levels of high density lipoprotein cholesterol.
JOURNAL OF NUTRITION
(2023)
Review
Microbiology
Natalia Garcia-Gonzalez, Natalia Battista, Roberta Prete, Aldo Corsetti
Summary: Fermented food microbes, especially Lpb. plantarum strains, have the potential to promote health, are genetically related to probiotic bacteria, exhibit strong adaptation abilities, and have various beneficial effects on host health.
Review
Food Science & Technology
Klaudia Gustaw, Iwona Niedzwiedz, Kamila Rachwal, Magdalena Polak-Berecka
Summary: Microorganisms play a crucial role in processing fermented foods, adapting to different plant environments and forming close associations with plants. Lactic acid bacteria dominate specific habitats through genetic modifications, altering product properties during fermentation.
Article
Food Science & Technology
Francesco Vitali, Paola Zinno, Emily Schifano, Agnese Gori, Ana Costa, Carlotta De Filippo, Barbara Korousic Seljak, Pance Panov, Chiara Devirgiliis, Duccio Cavalieri
Summary: This study describes a semantic representation of concepts revolving around consuming fermented foods, focusing on yogurt and Parmigiano Reggiano, demonstrating the potential of ontologies in formalizing concepts related to fermented foods.
Article
Biochemistry & Molecular Biology
Anbazhagan Sathiyaseelan, Kandasamy Saravanakumar, Kiseok Han, Kumar Vishven Naveen, Myeong-Hyeon Wang
Summary: Sixteen bacterial strains were isolated from Korean fermented foods and evaluated for their in vitro probiotic potentials. Bacillus sp. showed higher survivability compared to Lactobacillus sp. in simulated gastric pH, with B. inaquosorum KNUAS016 exhibiting the highest survival rate. L. brevis KNUAS017 and B. inaquosorum KNUAS016 also demonstrated high survival rates in simulated intestinal fluid conditions. L. sakei KNUAS019 showed good non-hemolytic activity and high antioxidant capacity.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Biotechnology & Applied Microbiology
Harpreet Kaur, Gurjeet Kaur, Syed Azmal Ali
Summary: Numerous studies have shown the link between consumption of fermented dairy foods and improved health outcomes. Fermented dairy probiotics stimulate the growth of good bacteria in the gut, leading to improved human health. The fermented functional food matrix plays a crucial role in buffering and protecting probiotic strains.
FERMENTATION-BASEL
(2022)
Review
Food Science & Technology
Inaki Diez-Ozaeta, Oihana Juaristi Astiazaran
Summary: In recent years, the demand for minimally processed foods has increased, leading to the popularity of fermented foods as a beneficial nutritional and functional strategy. A review of the latest studies on fermented foods highlights their potential health benefits, the bioactive compounds responsible for these properties, and future research trends. It emphasizes the importance of clinical evidence to ensure that fermented foods can significantly improve well-being.
FOOD RESEARCH INTERNATIONAL
(2022)
Review
Biotechnology & Applied Microbiology
Su-Jin Jung, Soo-Wan Chae, Dong-Hwa Shin
Summary: Korean fermented foods have gained global recognition for their nutritional and health benefits. Kimchi and jang, in particular, have shown the ability to prevent cardiovascular and chronic metabolic diseases. These fermented foods also contribute to improved gut health and the growth of beneficial bacteria.
FERMENTATION-BASEL
(2022)
Review
Nutrition & Dietetics
Marianna Roselli, Fausta Natella, Paola Zinno, Barbara Guantario, Raffaella Canali, Emily Schifano, Maria De Angelis, Olga Nikoloudaki, Marco Gobbetti, Giuditta Perozzi, Chiara Devirgiliis
Summary: This systematic review aims to provide a knowledge base on the link between foodborne and gut microbiomes, highlighting the need for further research to understand the impact of fermented foods on human gut microbiota. Results suggest a complex interplay between food and gut microbiota, emphasizing the importance of standardized and trans-disciplinary approaches in future research to positively influence host health through fermented foods.
FRONTIERS IN NUTRITION
(2021)
Review
Food Science & Technology
Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Na-Kyoung Lee, Hyun-Dong Paik
Summary: The recent focus on screening novel probiotic strains from various food sources highlights their multiple therapeutic effects and functionalities. Research has confirmed the ability of probiotics to lower disease risk. Incorporating these novel strains in fermented dairy products can improve product characteristics and safety.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Review
Microbiology
Leonel Cuamatzin-Garcia, Paola Rodriguez-Rugarcia, Elie Girgis El-Kassis, Georgina Galicia, de Lourdes Meza-Jimenez Maria, del Rocio Banos-Lara Ma., Salatiel Zaragoza-Maldonado Diego, Beatriz Perez-Armendariz
Summary: Traditional fermented foods and beverages have an important role in human diets and have been shown to have potential positive effects on human health. Various studies have demonstrated strong associations between the microorganisms present in certain fermented foods and benefits such as weight maintenance, reduced risk of cardiovascular disease, and improved glucose and lipid levels. Further research is needed to understand the mechanisms and roles of fermented traditional foods and beverages in preventing or managing inflammatory, immune, chronic, and gastrointestinal diseases.
Article
Food Science & Technology
Chuanjie Gong, Yunxiang He, Yao Tang, Rong Hu, Yuanping Lv, Qisheng Zhang, Blaise L. Tardy, Joseph J. Richardson, Qiang He, Junling Guo, Yuanlong Chi
Summary: Biofilms in plant-based fermented foods play a crucial role in quality and safety, providing probiotic substances and antimicrobial compounds. Strategies focusing on utilization and modulation of biofilms have been highlighted, opening up new avenues for plant-based fermented foods production.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Review
Food Science & Technology
Amarachukwu Anyogu, Ayomide Olukorede, Christian Anumudu, Helen Onyeaka, Esther Areo, Obadina Adewale, Joyce N. Odimba, Ogueri Nwaiwu
Summary: Indigenous fermented foods in Africa have a long history, but production under unhygienic conditions may lead to variations in quality and safety attributes. These foods play an important role in the African diet, but may also pose health risks due to the presence of foodborne pathogens and antibiotic-resistant bacteria.