alexa Fermented functional foods based on probiotics and their biogenic metabolites.
Microbiology

Microbiology

Fermentation Technology

Author(s): Douwe Van Sinderen

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The claimed health benefits of fermented functional foods are expressed either directly through the interaction of ingested live microorganisms, bacteria or yeast with the host (probiotic effect) or indirectly as a result of ingestion of microbial metabolites produced during the fermentation process (biogenic effect). Although still far from fully understood, several probiotic mechanisms of action have been proposed, including competitive exclusion, competition for nutrients and/or stimulation of an immune response. The biogenic properties of fermented functional foods result from the microbial production of bioactive metabolites such as certain vitamins, bioactive peptides, organic acids or fatty acids during fermentation.

This article was published in Current Opinion in Biotechnology and referenced in Fermentation Technology

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