Fermented foods as probiotics: A review

Abstract

Fermented foods and drinks derived from animals as well as plants play an important role in diets. These foods usually contain lactic acid bacteria (LAB) grown during fermentation, and these naturally contain compounds, including organic acids, ethanol, or antimicrobial compounds with the ability to inhibit spoilage organisms and pathogenic bacteria in fermented foods. Furthermore, these bacteria are able to adapt well to the spontaneous fermentation process and play a role in human as well as animal health, especially in digestive tract, commonly known as probiotics. This study therefore aims to describe the microorganisms produced by fermented foods suitable for development as probiotics to improve human health, as these generally have the ability to improve the immune system against pathogenic bacteria. Several genera are used as probiotics, including Lactobacillus , Bifidobacterium , Bacillus , Pediococcus , and several yeasts. Therefore, LAB produced from fermented foods were concluded to be suitable potential candidates for probiotics, to replace antibiotics in overcoming pathogenic bacteria, and to possess the ability to improve the immune system and strengthen the body against pathogenic bacteria.

Unveiling the therapeutic symphony of probiotics, prebiotics, and postbiotics in gut-immune harmony

“…Probiotics, encompassing beneficial bacteria and certain types of yeast, prove advantageous to the host organism when ingested in sufficient quantities. Naturally occurring in fermented foods like yoghurt, kefir, sauerkraut, and kimchi, or available in encapsulated forms, probiotics exhibit crucial features for efficacy ( 20 ). Maintaining viability is paramount, often achieved through freeze-drying or encapsulation.…”

The Promise of Precision Nutrition for Modulation of the Gut Microbiota as a Novel Therapeutic Approach to Acute Graft-versus-host Disease

“…91 The most common sources of probiotics are yogurt, mature cheeses, and other fermented foods, such as kefir, kimchi, and miso, which contain mainly Lactobacillus and Bifidobacterium species. 92 The consumption should be recommended to improve the gut health and immune system functions. 93 The use of probiotics from food sources poses many technological limits in terms of factors such as the most appropriate choice of food matrix, food-processing conditions, dosage, and storage conditions.…”

Comprehensive review of clean‐label antimicrobials used in dairy products

“…The long history of the addition of “good” and “safe” microorganisms to ferment foods provides ample evidence of the many benefits that fermentation can bring to a finished food product (Soemarie et al., 2021; Tamang et al., 2016). The fermentation of milk to make cheese, for example, results in a new and valuable product.…”