Health benefits of fermented foods: microbiota and beyond
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 pr …
Keywords
National Center for Biotechnology Information
NCBI
NLM
MEDLINE
review
humans
pubmed abstract
nih
national institutes of health
national library of medicine
health promotion*
microbiota*
probiotics / therapeutic use*
food microbiology*
fermentation*
pmid:27998788
doi:10.1016/j.copbio.2016.11.010
maria l marco
dustin heeney
robert hutkins
functional food / microbiology*
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