Health benefits of fermented foods: microbiota and beyond.

@article{Marco2017HealthBO,
  title={Health benefits of fermented foods: microbiota and beyond.},
  author={Maria L Marco and Dustin D Heeney and Sylvie Binda and Christopher J Cifelli and Paul D Cotter and Beno{\^i}t Folign{\'e} and Michael G G{\"a}nzle and Remco Kort and Gonca Pasin and Anne Pihlanto and Eddy J. Smid and Robert W. Hutkins},
  journal={Current opinion in biotechnology},
  year={2017},
  volume={44},
  pages={94-102}
}
Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, and fermented sausage were initially valued because of their improved shelf life, safety, and organoleptic properties. It is increasingly understood that fermented foods can also have enhanced nutritional and functional properties due to transformation of substrates and formation of bioactive or… CONTINUE READING
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