An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Fermented foods have been a part of human diet for almost 10,000 years, and their level of
diversity in the 21st century is substantial. The health benefits of fermented foods have been …

Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut,
although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several …

Akkermansia muciniphila, as a member of the gut microbiota, has been proposed as a next-
generation probiotic. Liver fibrosis is the main determinant of liver dysfunction and mortality …

Fermented plant foods are gaining wide interest worldwide as healthy foods due to their
unique sensory features and their health-promoting potentials, such as antiobesity …

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 …

Over the past two decades, whole food supplementation strategies have been leveraged to
target mental health. In addition, there has been increasing attention on the ability of gut …