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- W181622145 abstract "Different types of fermented foods have been used by humans for thousands of years, and these foods have been considered to promote the health of their consumer. Fermented foods contain beneficial microbes, particularly lactic acid bacteria, some strains of which may be potential probiotics, and which, in general, are responsible for texture, flavour and better preservation of fermented foods. In the light of scientific evidence accumulated mainly since the 1990s, these microbes also have a significant impact on the wellbeing of humans. This chapter focuses on discussing probiotic microbes and their role in maintaining health and reducing the risk of various diseases of the human." @default.
- W181622145 created "2016-06-24" @default.
- W181622145 creator A5060629967 @default.
- W181622145 creator A5069554986 @default.
- W181622145 date "2015-01-01" @default.
- W181622145 modified "2023-09-27" @default.
- W181622145 title "Probiotic fermented foods and health promotion" @default.
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- W181622145 doi "https://doi.org/10.1016/b978-1-78242-015-6.00001-3" @default.
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