Fermented Foods: New Prospects and Challenges

Authors

  • Sanju Narwal Dr. Subrota Hati Assistant Professor Dept. Dairy Microbiology Anand Agricultural University Anand-388110 Gujarat, India Department Dairy Microbiology Anand Agricultural University Gujarat, India
  • Subrota Hati
  • Sreeja V

DOI:

https://doi.org/10.37591/rrjofst.v5i1.419

Abstract

Fermented dairy products are considered as an important part of our nutritional diet. Formerly, lactic acid bacteria were used for the production of fermented products, but now their fermentation processes produces certain physiological components possessing higher nutritional value and regular intake of such products can provide many health benefits such as anti-obesity, anti-oxidative, anti-hypertensive, prevention of urogenital infections, improved beauty and oral health. Fermented foods also play an important role in the mood regulation and brain development. At the same, fermented foods may lead to certain problems such as bacteraemia and endocarditis. This article reviews about the health benefits of fermented dairy products, along with the various limitations associated with them.

 

Keywords: Fermented foods, lactic acid bacteria, prospects, novel, health concepts

 

Cite this Article

Sanju N, Subrota H, Sreeja V et al. Fermented Foods: New Prospects and Challenges. Research & Reviews: Journal of Food Science and Technology. 2016; 5(1): 23–33p.

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Published

2018-04-20

Issue

Vol. 5 No. 1 (2016)

Section

Research Article

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