Corpus ID: 12320346

Fermented Foods , Lactobacillus , and Health

@inproceedings{Golomb2016FermentedF,
  title={Fermented Foods , Lactobacillus , and Health},
  author={B. Golomb},
  year={2016}
}
The earliest development of fermented foods, among the most ancient agricultural products, coincided with the rise of civilizations around the world. According to archeological records, wine was produced during the Neolithic Period from 8500 to 4000 BC, while beer and bread were massproduced shortly thereafter. These foods, as well as others such as cheese, yogurt, and miso, are mentioned in ancient texts, including the Bible, the Iliad, and the Odyssey. Although modern preservation and… Expand
3 Citations

Figures from this paper

Fermented Foods as a Dietary Source of Live Organisms
TLDR
The findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits. Expand
Genotypic and phenotypic characterization of food-associated Lactobacillus plantarum isolates for potential probiotic activities.
TLDR
This study highlights analysis of a subset of preliminary important strain specific features to inform isolate comparison and selection for current functional food associations and that can serve as a basis for future strain and food-microbe fermentation product development. Expand
Probiotic antigenotoxic activity as a DNA bioprotective tool: a minireview with focus on endocrine disruptors
TLDR
The main applications of probiotics, mainly lactobacilli, as a bio-Protective tool to counteract genotoxic and mutagenic agents, by biologically inhibiting the related DNA damage in the gut are summarized and the emerging perspectives to enlarge and further investigate the microbial bio-protective role at intestinal level are highlighted. Expand

References

SHOWING 1-7 OF 7 REFERENCES
Inclusion of Fermented Foods in Food Guides around the World
TLDR
The case for global inclusion of fermented foods in food guides is presented, and health authorities around the world are challenged to consider advocating for the many benefits of these foods. Expand
Expanding the biotechnology potential of lactobacilli through comparative genomics of 213 strains and associated genera
TLDR
The genome sequences of 213 Lactobacilli strains and associated genera are reported, and their encoded genetic catalogue for modifying carbohydrates and proteins are described, and a robust phylogenomic framework of existing species and for classifying new species is presented. Expand
Attenuation of Colitis by Lactobacillus casei BL23 Is Dependent on the Dairy Delivery Matrix
TLDR
Findings strongly indicate that probiotic strain efficacy can be influenced by the food/supplement delivery matrix. Expand
Environmental factors influencing the efficacy of probiotic bacteria.
TLDR
Factors from culture preparation and preservation, conditions in consumer product matrices, and genetic, dietary, cultural, and health differences between consumers can affect probiotic cell activity and probably influence the specific host-microbe interactions required for probiotic effects in the digestive tract. Expand
Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues
TLDR
Findings show that certain strains of L. lactis are well adapted for growth on plants and possess specific traits relevant for plant-based food, fuel, and feed fermentations. Expand
Multifactorial diversity sustains microbial community stability
TLDR
Kill-the-winner hypothesis explaining the suppression of the fittest strains by density-dependent phage predation was operational at the strain level, preventing the eradication of entire genetic lineages from the community during propagation regimes and stabilizing the genetic heterogeneity in the starter culture against environmental uncertainty. Expand
Benefıcial effects of fresh and fermented kimchi in prediabetic individu
  • Ann . Nutr . Metab .
  • 2013