Fermented Foods, Health and the Gut Microbiome
Abstract
:1. Introduction
2. Fermented Food
2.1. Diversity of Fermented Food Types
2.2. Primary Food Fermentation Pathways
2.3. Microbiome of Fermented Foods
3. Health Benefits of Fermented Foods
3.1. Human Dietary Studies
3.2. Transformations in Food Arising from Fermentation
3.3. Release of Bioactive Peptides
3.4. Production of Exopolysaccharide
4. Evidence of Fermented Foods That Modulate the Gut Microbiome
5. Nutrients from Fermented Foods That Modulate the Gut Microbiome
6. Potential of Fermented Food Microbiota to Survive and Modulate the Gut Microbiome
7. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Fermentation Type | Substrate | End Products | Microorganisms Responsible | Reference |
---|---|---|---|---|
Lactic Acid * | Sugar | |||
Homo lactic | Lactic acid | Lactococcus lactis | [18] | |
Streptococcus thermophilus | ||||
Lactobacillus delbrueckii subsp. bulgaricus | ||||
Lactobacillus acidophilus | ||||
Lactobacillus helveticus | ||||
Pediococcus | ||||
Enterococcus | ||||
Hetero lactic | Lactic acid, ethanol, CO2 | Leuconostoc | [18] | |
Fructilactobacillus sanfranciscensis | ||||
Levilactobacillus brevis | ||||
Limosilactobacillus fermentum | ||||
Limosilactobacillus reuteri | ||||
Lacticaseibacillus casei | ||||
Lactiplantibacillus plantarum | ||||
Latilactobacillus curvatus | ||||
Ethanol | Sugar | Ethanol, CO2 | Saccharomyces cerevisiae | [19] |
Zymomonas mobilis | ||||
Acetic Acid | Ethanol | Acetic acid | Acetobacter | [20] |
Komagataeibacter | ||||
Propionic Acid | Lactic Acid | Propionic acid, acetic acid, CO2 | Propionibacterium freudenreichii | [21] |
Propionibacterium jensenii | ||||
Propionibacterium thoenii | ||||
Propionibacterium acidipropionici | ||||
Propionibacterium cyclohexanicum | ||||
Citric Acid | Citric Acid | Acetate, Formate, Ethanol, 2,3-butanediol, Diacetyl, Acetoin, CO2, Lactate | Lactococcus lactis subsp. lactis biovar diacetylactis | [22] |
Leuconostoc ** | ||||
Enterococcus ** | ||||
Lactobacillus ** | ||||
Oenococcus oeni | ||||
Malolactic | Malic Acid | Lactic acid, CO2 | Oenococcus oeni | [23] |
Lactobacillaceae *** | ||||
Pediococcus ** |
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Leeuwendaal, N.K.; Stanton, C.; O’Toole, P.W.; Beresford, T.P. Fermented Foods, Health and the Gut Microbiome. Nutrients 2022, 14, 1527. https://doi.org/10.3390/nu14071527
Leeuwendaal NK, Stanton C, O’Toole PW, Beresford TP. Fermented Foods, Health and the Gut Microbiome. Nutrients. 2022; 14(7):1527. https://doi.org/10.3390/nu14071527
Chicago/Turabian StyleLeeuwendaal, Natasha K., Catherine Stanton, Paul W. O’Toole, and Tom P. Beresford. 2022. "Fermented Foods, Health and the Gut Microbiome" Nutrients 14, no. 7: 1527. https://doi.org/10.3390/nu14071527