Fermented foods as a dietary source of live organisms

Shannon Rezac, Car Reen Kok, Melanie Heermann, Robert W Hutkins

Research output: Contribution to journalReview article

15 Citations (Scopus)

Abstract

The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 10 5-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 10 9 /mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.

Original languageEnglish (US)
Article number1785
JournalFrontiers in Microbiology
Volume9
Issue numberAUG
DOIs
StatePublished - Aug 24 2018

Fingerprint

Food
Lactic Acid
Insurance Benefits
Bacteria
Cultured Milk Products
Soy Foods
Food and Beverages
Dairy Products
Cheese
Legislation
Vitamins
Vegetables
Fermentation
Cardiovascular Diseases
Safety
Health

Keywords

  • Fermented foods
  • Health benefits
  • Lactic acid bacteria
  • Live microbes
  • Probiotics

ASJC Scopus subject areas

  • Microbiology
  • Microbiology (medical)

Cite this

Fermented foods as a dietary source of live organisms. / Rezac, Shannon; Kok, Car Reen; Heermann, Melanie; Hutkins, Robert W.

In: Frontiers in Microbiology, Vol. 9, No. AUG, 1785, 24.08.2018.

Research output: Contribution to journalReview article

Rezac, Shannon ; Kok, Car Reen ; Heermann, Melanie ; Hutkins, Robert W. / Fermented foods as a dietary source of live organisms. In: Frontiers in Microbiology. 2018 ; Vol. 9, No. AUG.
@article{ef0bb05e6eef415d8ceb83a083e7d183,
title = "Fermented foods as a dietary source of live organisms",
abstract = "The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 10 5-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 10 9 /mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.",
keywords = "Fermented foods, Health benefits, Lactic acid bacteria, Live microbes, Probiotics",
author = "Shannon Rezac and Kok, {Car Reen} and Melanie Heermann and Hutkins, {Robert W}",
year = "2018",
month = "8",
day = "24",
doi = "10.3389/fmicb.2018.01785",
language = "English (US)",
volume = "9",
journal = "Frontiers in Microbiology",
issn = "1664-302X",
publisher = "Frontiers Media S. A.",
number = "AUG",

}

TY - JOUR

T1 - Fermented foods as a dietary source of live organisms

AU - Rezac, Shannon

AU - Kok, Car Reen

AU - Heermann, Melanie

AU - Hutkins, Robert W

PY - 2018/8/24

Y1 - 2018/8/24

N2 - The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 10 5-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 10 9 /mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.

AB - The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 10 5-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 10 9 /mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.

KW - Fermented foods

KW - Health benefits

KW - Lactic acid bacteria

KW - Live microbes

KW - Probiotics

UR - http://www.scopus.com/inward/record.url?scp=85052627801&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85052627801&partnerID=8YFLogxK

U2 - 10.3389/fmicb.2018.01785

DO - 10.3389/fmicb.2018.01785

M3 - Review article

VL - 9

JO - Frontiers in Microbiology

JF - Frontiers in Microbiology

SN - 1664-302X

IS - AUG

M1 - 1785

ER -