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beneficial health effects of fermented foods--potential probiotics around the world
Ist Teil von
Journal of nutraceuticals, functional & medical foods, 2005-02, Vol.4 (3-4), p.93-117
Ort / Verlag
Binghamton, NY: Taylor & Francis Group
Erscheinungsjahr
2005
Link zum Volltext
Quelle
Taylor & Francis Current Content Access
Beschreibungen/Notizen
The process of fermentation has been used worldwide as a means of preserving food and increasing its nutritional value. A wide variety of foods are fermented including milks, cereals, vegetables and root crops. Although detailed microbiology has not been done on many of these fermented products, it is evident that a large number of different microorganisms are used. A closer examination shows that lactic acid bacteria (LAB) are often used in food fermentation processes. Many LAB are considered as probiotics and are therefore good for health. The lists of fermented foods in this paper may contain probiotic foods that will become important in the future.