Health benefits of fermented foods: microbiota and beyond

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ID: 271397
2017
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Abstract
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 pr …
Reference Key
ml2017currenthealth Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Marco ML;Heeney D;Binda S;Cifelli CJ;Cotter PD;Foligné B;Gänzle M;Kort R;Pasin G;Pihlanto A;Smid EJ;Hutkins R;;
Journal current opinion in biotechnology
Year 2017
DOI
DOI not found
URL
https://www.ncbi.nlm.nih.gov/pubmed/27998788
Keywords
National Center for Biotechnology Information NCBI NLM MEDLINE review humans pubmed abstract nih national institutes of health national library of medicine health promotion* microbiota* probiotics / therapeutic use* food microbiology* fermentation* pmid:27998788 doi:10.1016/j.copbio.2016.11.010 maria l marco dustin heeney robert hutkins functional food / microbiology*

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