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.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference133 articles.
1. Microbiology of Fermented Foods and Beverages
2. Lactic Acid Bacteria: Classific ation and Physiology;Axelsson,2004
3. Lactic acid bacteria;Schillinger,2006
4. Lactic acid bacteria;Narvhus,2003
5. Effect of
Lactobacillus plantarum
P‐8 on lipid metabolism in hyperlipidemic rat model
Cited by
65 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献