Eating Fermented: Health Benefits of LAB-Fermented Foods

Abstract

Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.

Assessments of Probiotic Potentials of Lactiplantibacillus plantarum Strains Isolated From Chinese Traditional Fermented Food: Phenotypic and Genomic Analysis

“…At present, fermented food plays an important role in human diets due to its special taste and unique aroma ( Marco et al, 2021 ; Soto-Giron et al, 2021 ). In addition, the health-related properties of fermented food significantly promote their consumption around the world ( Castellone et al, 2021 ).…”

Fermented Food in Asthma and Respiratory Allergies—Chance or Failure?

“…The most essential and frequently used microorganisms in food fermentation processes are different species of bacteria, yeasts, and filamentous fungi [ 10 , 11 ]. Among bacteria, lactic acid bacteria (LAB), mostly Lactobacillus , Lactococcus, and Tetragenococcus, are widely present in many fermented foods, especially fermented milk and soy products [ 10 , 12 ]. Apart from LAB, certain species of acetic acid bacteria (AAB) are associated with fermentation processes of vinegar and kombucha or support meat and cheese fermentation, as in the cases of Staphylococcus , Enterococcus , Brevibacterium, and Propionibacterium [ 8 , 10 , 13 ].…”

“…Yogurt, kefir, and other fermented dairy products represent one of the most attractive sources of probiotic strains, mainly Lactobacillus spp. and S. thermophiles , as it has been shown that cultured dairy products consistently contained the highest levels of LAB [ 5 , 12 , 16 , 20 , 24 ]. However, probiotic strains such as Lactobacillus plantarum and Lactobacillus rhamnosus are also incorporated in oat-based fermented beverages that also contain the prebiotic fiber β–glucan [ 25 ].…”

“…Fermented dairy products such as yogurt, kefir, and cheese have received special attention because these products remain the main source of living microorganisms, mainly LAB, that are capable of modifying the immune response [ 12 , 16 , 20 , 24 ]. For example, probiotic fermented milk (PFM) containing Lactobacillus bulgaricus , Streptococcus thermophilus, and Lactobacillus paracasei strains was observed to mitigate respiratory allergy in ovoalbumin (OVA)-sensitised BALB/c adult mice [ 71 ].…”

Functional Characteristics of Lactic Acid Bacteria In Vitro Isolated from Spontaneously Fermented Sour Porridge with Broomcorn Millet in Northwestern Shanxi Province of China

“…Traditional fermented foods were potential sources of probiotics as they were often composed mainly of lactic acid bacteria (LAB), including Lactobacillus , Pediococcus , Enterococcus , Weisella, and Leuconostoc [ 4 ]. In fermented foods, LAB produces copious amounts of metabolites such as lactic acid, acetic acid, ethanol, carbon dioxide, fatty acids, and antimicrobial peptides, which are responsible for flavor, texture, and preservation [ 19 , 20 , 21 ]. Furthermore, LAB could release kinds of bioactive compounds to improve the nutritive values of fermented foods.…”