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Cited by 105Probiotics and Fermented FoodsConsumer Attitudes and Food LabelingFood and Agricultural Sciences

Nutritional Guidelines and Fermented Food Frameworks

Open access
Bell, Victoria, Ferrão, Jorge, Fernandes, Tito·2017·Foods
DOI 10.3390/foods6080065PMC PMC5575640
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Abstract

This review examines different nutritional guidelines, some case studies, and provides insights and discrepancies, in the regulatory framework of Food Safety Management of some of the world’s economies. There are thousands of fermented foods and beverages, although the intention was not to review them but check their traditional and cultural value, and if they are still lacking to be classed as a category on different national food guides. For understanding the inconsistencies in claims of concerning fermented foods among various regulatory systems, each legal system should be considered unique. Fermented foods and beverages have long been a part of the human diet, and with further supplementation of probiotic microbes, in some cases, they offer nutritional and health attributes worthy of recommendation of regular consumption. Despite the impact of fermented foods and beverages on gastro-intestinal wellbeing and diseases, their many health benefits or recommended consumption has not been widely translated to global inclusion in world food guidelines. In general, the approach of the legal systems is broadly consistent and their structures may be presented under different formats. African traditional fermented products are briefly mentioned enhancing some recorded adverse effects. Knowing the general benefits of traditional and supplemented fermented foods, they should be a daily item on most national food guides.

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  • In fermented vegetable products, L. plantarum, Levilactobacillus brevis, and Leuconostoc mesenteroides are usually the predominant microbiota.

    “In fermented vegetable products, L. plantarum , Levilactobacillus brevis , and Leuconostoc mesenteroides are usually the predominant microbiota [24].”

    From EVALUATION OF ADHESIVE AND AGGREGATION PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM DIFFERENT BIOTOPES (2025) · cites this paper as [24]

    The Introduction says Lactobacillus is usually the most abundant genus in fermented products, providing broad support for bacterial predominance. It does not identify L. plantarum, Levilactobacillus brevis, or Leuconostoc mesenteroides as the predominant species in fermented vegetables; the Fermented Foods and Probiotics section only lists vegetables among food matrices. (LLM, conf=0.76)

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References 36 · Cited by 105

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Authors
Bell, V., Ferrão, J., & Fernandes, T.
Affiliations
  • University of Coimbra (PT)
  • Pedagogical University (MZ)
  • University of Lisbon (PT)
Corresponding author
Fernandes, Tito
ORCID
Venue
Foods
Publisher
MDPI AG
Published
2017-08-07
Volume
6
Issue
8
Pages
65
ISSN
2304-8158 (ISSN-L)
DOI
10.3390/foods6080065
PMC
PMC5575640
OpenAlex
W2743290846
Cited by
105
References
36
Citations by year
2026: 11 · 2025: 6 · 2024: 8 · 2023: 15 · 2022: 15 · 2021: 12 · 2020: 20 · 2019: 7 · 2018: 10 · 2017: 1
FWCI
11.70
Type
journal article
Language
en
Open access
Licence
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, cc-by)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Consumer Attitudes and Food Labeling
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
Keywords
fermented foods, fermented beverages, dietary guidelines, food safety regulation, probiotics, traditional fermented foods, gut health, food labeling claims, dietary recommendations

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