Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health
2024
Doo, H.O. | Kwak, J.O. | Keum, G.B. | Ryu, S.M. | Choi, Y.J. | Kang, J.Y. | Kim, H.R. | Chae, Y.J. | Kim, S.A. | Kim, H.B. | Lee, J.H.
Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host's gut microbiome composition and overall health. With a long history of safe consumption, fermented foods effectively deliver LAB to humans. Intake of LAB from fermented foods offers three main benefits: (1) enhancing digestive function and managing chronic gastrointestinal conditions, (2) modulating the immune system and offering anti-inflammatory effects to prevent immune-related diseases, and (3) synthesizing vitamins and various bioactive compounds to improve human health. In this review, we highlighted the diverse LAB present in Asian fermented foods and emphasized LAB-rich fermented foods as a natural and effective solution for health enhancement and disease prevention.
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