An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui, Shahida Anusha; Erol, Zeki; Rugji, Jerina; Taşçı, Fulya; Kahraman, Hatice Ahu; Toppi, Valeria; Musa, Laura; Di Giacinto, Giacomo; Bahmid, Nur Alim; Mehdizadeh, Mohammad; Castro-Muñoz, Roberto

doi:10.1186/s40643-023-00702-y

Bioresources and Bioprocessing

Table 1 Fermented products and health relationship

From: An overview of fermentation in the food industry - looking back from a new perspective

Category	Food matrix	Microorganisms	Influential compound	Health benefits	References
Fermented dairy	Milk	Lactobacillus plantarum PU11	ACE-inhibitory peptides and GABA	Anti-hypertensive	Nejati et al. (2013)
Fermented dairy	Milk	L. lactis NRRL B-50 571, L. lactis NRRL B-50 572	ACE-inhibitory peptides	Hypotensive and heart rate-lowering	Rodríguez-Figueroa et al. (2013)
Fermented dairy	Kefir	Mixed flora	Not specified	Antifungal effect	Gamba et al. (2016)
Fermented plant-based foods	Dosa batter, curd, handva batter, soycurd and fermented cabbage	L. fermentum PH5, PD2	Not specified	Hypocholesterolemic effect	Thakkar et al. (2020)
Fermented dairy	Kule naoto	L. rhamnosus BFE5264 and L. plantarum NR74	Not specified	Reduction in cholesterol absorption in Caco-2 cells	Yoon et al. (2013)
Fermented edible insects	Mealworm and Grasshopper flour	L. lactis (NRRL B-50571, NRRL B-50572	Polyphenolic compounds	Antioxidant and antihypertensive activity	Mendoza-Salazar et al. (2021)
Fermented plant-derived milk	Soy milk	L. rhamnosus C2, C6 and L. casei NCDC 17, 297	Polyphenolic compounds	Antioxidative activity	Subrota et al. (2013)
Fermented dairy	Fermented goat milk with passion fruit by-product	Lactobacillus casei Lc-1, Streptococcus thermophilus TA040	Short chain fatty acids, polyphenolic compounds	Modulation of gut microbiota	Neves Casarotti et al. (2020)
Fermented plant-based foods	Pag-sian-dorng	L. plantarum BCC 47723	Complex glycopolymers and proteins, teichoic acids found in cell surface	Zearalenone removal	Adunphatcharaphon et al. (2021)
Fermented dairy	Cow, Buffalo and goat milk	Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, and Streptococcus thermophilus	Proteolytic enzymes	Casein allergy	Anggraini et al. (2018)
Fermented dairy	Bovine milk	Enterococcus faecalis VB63F	Proteolytic enzymes	Hypoallergenic	Biscola et al. (2016)
Fermented plant-based foods	Peanut pulp	Bacillus natto	Proteolytic enzymes	Hypoallergenic	Jiang et al. (2020)
Fermented plant-based foods	Soybeans	Bacillus subtilis	Proteolytic enzymes	Hypoallergenic	Yang et al. (2020)
Fermented plant-based foods	Myriciaria dubia Mc. Vaugh	L. helveticus (ATCC 12046) and L. plantarum (NCDO 1193)	α-Amylaseα-Glucosidase	Anti-diabetes, hypertension	Fujita et al. (2017)
Fermented plant-based foods	Moringa oleifera	LAB	Not specified	Decreases hepatic adiposity and ameliorates Glucose intolerance	Joung et al. (2017)
Fermented plant-based foods	Carica papaya, L	Not specified	Papain	protection from the oxidative damage associated with diabetes	Raffaelli et al. (2015)

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