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Food fermentation is a process by which a microorganism transforms food into other products, usually through the production of lactic acid, ethanol, and other metabolic end products
Many fermented foods, particularly yogurt, contain large amounts of live bacteria, typically up to 10^9^ CFU/g.
Fermentation of food provides characteristic taste profiles
Fermented foods may be valuable in countering the decreased microbiome diversity and increased inflammation pervasive in industrialized society
The high-fermented food diet steadily increased microbiota diversity and decreased inflammatory markers
Food fermentation is globally applied in preserving a range of raw agricultural materials (cereals, roots, tubers, fruit and vegetables, milk, meat, fish, etc.) by lowering the pH. That prevents contamination by potential pathogens.
Cereals, milk, fruits, vegetables, meat, Kimchi, Sauerkraut
Foolchand et al. 2022 Int. J. Mol. Sci. 23: 2654
Fermented foods might also contain a substantial number of nonviable microbial cells, particularly after prolonged storage or after processing, such as pasteurization (for example, soy sauce) or baking (for example, sourdough bread)
These effector molecules of fermented food microorganisms are thought to be similar to those produced by probiotics, but this link has not been conclusively established.
Food fermentation significantly influences the physical properties and potential health effects of many foods, especially milk and plant-based foods
Fermented foods are foods produced or preserved by the action of microorganisms. They may be valuable in countering the decreased microbiome diversity and increased inflammation pervasive in industrialized society. The high-fermented food diet steadily increased microbiota diversity and decreased inflammatory markers
Antioxidant activity, Anti-obesity, anti-cancer, anti-diabetic,
Foolchand et al. 2022 Int. J. Mol. Sci. 23: 2654
Most studies have failed to detect significant modulations of the resident human gut microbiota by fermented food consumption. This is likely due to the use of methods that lack sufficient phylogenetic resolution at the species level.
see also:
Food / Diets / Nutrients