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.

The Many Benefits of Fermented Foods

6 Feb 2019

by GMFH Editing Team

Check out this infographic from the International Scientific Association for Probiotics and Prebiotics (ISAPP) with examples of fermented probiotic foods that are beneficial to gut microbiota and, therefore, our health.