Fermented foods are a known source of lactic acid bacteria. A high-throughput sequencing analysis of food and human metagenomes proves that fermented foods are a source of lactic acid bacteria for the gut microbiome, and that abundance is shaped by both age and lifestyle.

In his book Microbiology and Technology of Fermented Foods, Professor Robert Hutkins from the University of Nebraska (USA) analyzes the unique properties of fermented foods, including their potential health benefits.