Fermented Foods and Microbes Related to Health

Dear Colleagues,

Recently, because of the increase of life style-related diseases in developed countries, functional foods are gaining attention. In this regard, fermented foods and microbes are attracting special attention, since these have a long tradition of food experience. In this issue, we focus on the health aspects of fermented foods and fermentation microbes.

Traditional fermented foods and drinks, such as yogurt in Bulgaria, miso in Japan, red mold in China, have been recognized to be good for health for centuries. However, we have just started to understand the mechanism since Dr. Mechnikov in 1907.

Dr. Mechnikov’s work elucidated that lowering of pH in the intestine by lactic acid bacteria inhibits proliferation of pathogenic bacteria and promotes antiaging. However, unknown mechanisms should exist and are not elucidated yet.  These new mechanisms might provide new therapies of life style-related diseases.

In this issue, we are collecting articles that might provide clues to elucidation of new knowledge on the health functions of fermented foods and fermentation microbes.

Prof. Dr. Hiroshi Kitagaki
Guest Editor

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