Eating Fermented: Health Benefits of LAB-Fermented Foods
Open accessAbstract
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 beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.
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Fermented foods have become a significant part of the diet in many cultures, and fermentation has been linked to numerous health benefits.
“Consequently, fermented foods have become a significant part of the diet in many cultures, and, over time, fermentation has been linked to numerous health benefits [39,40,41,42,43,44,45].”
From Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking (2025) · cites this paper as [39]
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Overview of anti-inflammatory diets and their promising effects on non-communicable diseases
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Microbiota of Cheese Ecosystems: A Perspective on Cheesemaking
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“Consequently, fermented foods have become a significant part of the diet in many cultures, and, over time, fermentation has been linked to numerous health benefits [39–45].”
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- Authors
- Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., & Bottari, B.
- Affiliations
- University of Parma (IT)
- Wageningen University & Research (NL)
- Corresponding author
- Castellone, Vincenzo
- ORCID
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2021-10-31
- Volume
- 10
- Issue
- 11
- Pages
- 2639
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC8620815
- OpenAlex
- W3209359270
- Cited by
- 178
- References
- 124
- Citations by year
- 2026: 32 · 2025: 59 · 2024: 30 · 2023: 33 · 2022: 23 · 2017: 1
- FWCI
- 1.96
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Data Archiving and Networked Services (DANS) (submittedVersion, cc-by)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- lactic acid bacteria, fermented foods, probiotics, health benefits, yogurt, kefir, cheese, sauerkraut, kimchi, bacterial metabolites
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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