An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Highlights•Fermentation can enhance or alter nutritive and health-modulating properties of
food constituents.•Microbes in fermented foods introduce new compounds to the foods that …

The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety,
functionality, sensory, and nutritional properties. The latter includes the presence of …

Consumption of yogurt and other fermented products is associated with improved health
outcomes. Although dairy consumption is included in most dietary guidelines, there have …

Last few decades have witnessed the unprecedented growth in the application of probiotics
for promoting the general gut health as well as their inception as biotherapeutics to alleviate …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

BACKGROUND The collection of trillions of microbes inhabiting the human gut, called the
microbiome or microbiota, has captivated the biomedical research community for the past …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …