Health benefits of fermented foods: microbiota and beyond

Maria L. Marco, Dustin Heeney, Sylvie Binda, Christopher J. Cifelli, Paul D. Cotter, Benoit Foligné, Michael Gänzle, Remco Kort, Gonca Pasin, Anne Pihlanto, Eddy J. Smid, Robert Hutkins

Research output: Contribution to JournalReview articleAcademicpeer-review

Abstract

Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or bioavailable end-products. Many fermented foods also contain living microorganisms of which some are genetically similar to strains used as probiotics. Although only a limited number of clinical studies on fermented foods have been performed, there is evidence that these foods provide health benefits well-beyond the starting food materials.

Original languageEnglish
Pages (from-to)94-102
Number of pages9
JournalCurrent Opinion in Biotechnology
Volume44
DOIs
Publication statusPublished - 1 Apr 2017

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Microbiota
Insurance Benefits
Health
Food
Processed foods
Food and Beverages
Yogurt
Beer
Probiotics
Wine
Beverages
Microorganisms
Milk
Safety
Substrates

Cite this

Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., ... Hutkins, R. (2017). Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology, 44, 94-102. https://doi.org/10.1016/j.copbio.2016.11.010
Marco, Maria L. ; Heeney, Dustin ; Binda, Sylvie ; Cifelli, Christopher J. ; Cotter, Paul D. ; Foligné, Benoit ; Gänzle, Michael ; Kort, Remco ; Pasin, Gonca ; Pihlanto, Anne ; Smid, Eddy J. ; Hutkins, Robert. / Health benefits of fermented foods : microbiota and beyond. In: Current Opinion in Biotechnology. 2017 ; Vol. 44. pp. 94-102.
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Marco, ML, Heeney, D, Binda, S, Cifelli, CJ, Cotter, PD, Foligné, B, Gänzle, M, Kort, R, Pasin, G, Pihlanto, A, Smid, EJ & Hutkins, R 2017, 'Health benefits of fermented foods: microbiota and beyond' Current Opinion in Biotechnology, vol. 44, pp. 94-102. https://doi.org/10.1016/j.copbio.2016.11.010

Health benefits of fermented foods : microbiota and beyond. / Marco, Maria L.; Heeney, Dustin; Binda, Sylvie; Cifelli, Christopher J.; Cotter, Paul D.; Foligné, Benoit; Gänzle, Michael; Kort, Remco; Pasin, Gonca; Pihlanto, Anne; Smid, Eddy J.; Hutkins, Robert.

In: Current Opinion in Biotechnology, Vol. 44, 01.04.2017, p. 94-102.

Research output: Contribution to JournalReview articleAcademicpeer-review

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Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligné B et al. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology. 2017 Apr 1;44:94-102. https://doi.org/10.1016/j.copbio.2016.11.010