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meRfi® Microbiome - The Digital Gut Microbiome Reference (incl. AI Chat)

AuthorsReferences (Sources)

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Fermented foods

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Contents

Definition

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
Guarner et al. 2011 J. Clin. Gastroenterol. 46: 468–481

Many fermented foods, particularly yogurt, contain large amounts of live bacteria, typically up to 10^9 CFU/g.
Veiga et al. 2015 Sci. Rep. 4: 6328

Fermentation of food provides characteristic taste proﬁles
Guarner et al. 2011 J. Clin. Gastroenterol. 46: 468–481

Advantages

Fermented foods may be valuable in countering the decreased microbiome diversity and increased [i…

References (Sources)

Changes of the human gut microbiome induced by a fermented milk product
Veiga et al. 2015 Sci. Rep. 4: 6328
Fecal excretion of Bifidobacterium infantis 35624 and changes in fecal microbiota after eight weeks of oral supplementation with encapsulated probiotic
Charbonneau et al. 2013 Gut Microbes 4: 201-211
Gut-microbiota-targeted diets modulate human immune status
Wastyk et al. 2021 Cell 184: 4137-4153
The Impact of a Consortium of Fermented Milk Strains on the Gut Microbiome of Gnotobiotic Mice and Monozygotic Twins
McNulty et al. 2011 Sci. Transl. Med. 3: 106ra106
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
Marco et al. 2021 Nat Rev Gastroenterol Hepatol 18: 196-208
The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics.
Salminen et al. 2021 Nat. Rev. Gastroenterol. Hepatol. 18: 649
World Gastroenterology Organisation Global Guidelines: probiotics and prebiotics October 2011
Guarner et al. 2011 J. Clin. Gastroenterol. 46: 468–481

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