Health benefits of fermented foods:microbiota and beyond
| Autor: | Robert W. Hutkins, Benoît Foligné, Dustin D. Heeney, Eddy J. Smid, Anne Pihlanto, Maria L. Marco, Michael G. Gänzle, Remco Kort, Sylvie Binda, Paul D. Cotter, Gonca Pasin, Christopher J. Cifelli |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Organoleptic Biomedical Engineering Bioengineering Health Promotion Biology Shelf life Levensmiddelenmicrobiologie 03 medical and health sciences food Functional food Functional Food Humans Life Science Food microbiology Food science Fermentation in food processing VLAG 030109 nutrition & dietetics food.dish business.industry Microbiota Probiotics digestive oral and skin physiology food and beverages Food safety Biotechnology 030104 developmental biology Fermentation Food Microbiology Sauerkraut Food processing business |
| Zdroj: | Marco, M L, Heeney, D, Binda, S, Cifelli, C J, Cotter, P D, Foligné, B, Gänzle, M, Kort, R, Pasin, G, Pihlanto, A, Smid, E J & 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 Current Opinion in Biotechnology 44 (2017) Current Opinion in Biotechnology, 44, 94-102 |
| ISSN: | 0958-1669 |
| DOI: | 10.1016/j.copbio.2016.11.010 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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