Fermented food consumption modulates the oral microbiota
Author:
Publisher
Springer Science and Business Media LLC
Link
https://www.nature.com/articles/s41538-024-00298-3.pdf
Reference47 articles.
1. Rastogi, Y. et al. Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems. Int. J. Food Microbiol. 371, 109666 (2022).
2. Anjana & Tiwari, S. K. Bacteriocin-producing probiotic lactic acid bacteria in controlling dysbiosis of the gut microbiota. Front. Cell Infect. Microbiol 12, 851140 (2022).
3. Ren, C., Faas, M. M. & de Vos, P. Disease managing capacities and mechanisms of host effects of lactic acid bacteria. Crit. Rev. Food Sci. Nutr. 61, 1365–1393 (2021).
4. Patel, P., Butani, K., Kumar, A., Singh, S. & Prajapati, B. G. Effects of fermented food consumption on non-communicable diseases. Foods 12, 687 (2023).
5. Dimidi, E., Cox, S. R., Rossi, M. & Whelan, K. Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients 11, 1806 (2019).
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