Fermentation is a metabolic process where microorganisms transform sugars into various compounds, creating a diverse range of nutrient-packed foods enjoyed worldwide. Lactic acid bacteria (LAB) play a vital role in fermenting foods like yogurt, kefir, cheese, sauerkraut, and kimchi, contributing to their reputation as health-boosting options.

Lactic Acid Bacteria – Your Friendly Probiotics

The term “probiotic” is synonymous with the beneficial bacteria found in fermented foods, especially those fermented by LAB. LAB produce bioactive peptides, sugar polymers, fatty acids, and other compounds that support human health. These probiotics interact with the gut microbiome, creating a symphony of health in the intestine and the body.

Health Benefits of Foods Fermented by LAB

Fermented foods, integral to various cultures, are linked to improved immune system function. LAB’s ongoing communication with the host immune system transforms the intestinal microbial composition, controlling pathogenic microflora while promoting beneficial microbes. Dairy products, rich in proteins, undergo changes during fermentation, releasing bioactive peptides like ACE inhibitors with potential anti-hypertensive effects.

Here are some of the most used fermented foods that you can add to your diet today.

Yogurt – A Nutritional Powerhouse

Yogurt, a globally consumed milk-derived product, goes beyond its delicious taste. Packed with essential amino acids, lactic acid, EPS, and rare liposoluble vitamins, yogurt offers health-modulating bioactive peptides, muscle-friendly amino acids, and anti-carcinogenic conjugated linoleic acid. Research suggests its positive effects on gut and liver health, making it a tasty and health-conscious choice for breakfast or snacks.

Kefir – A Treasure Trove of Health Benefits

Kefir, a time-tested fermented milk, is a natural complex probiotic rich in LAB, Acetic Acid Bacteria (AAB), and yeasts. Studies highlight its role in modulating gut microbiota, reducing inflammation, and impacting cellular processes with anti-cancer properties. Easily available and versatile, kefir is a flavorful addition that positively impacts gut, brain, bone health, and overall well-being.

Cheese – More Than Just a Tasty Treat

Cheese, a diverse dairy category, undergoes fermentation, shaping its characteristics with microorganisms. Fast-ripened and long-ripened cheeses offer digestibility benefits and act as a nutrient source, respectively. Linked to lower hypertension development, cheese-isolated probiotics produce bioactive compounds, boost immunity, and contribute to mood management through GABA. Enjoying cheese means savoring not just taste but an array of well-being benefits.

Sauerkraut – A Tangy Delight with Health Perks

 Sauerkraut, made from fermented cabbage, is rich in nutrients and has shown positive effects on irritable bowel syndrome (IBS). Its anti-tumoral properties and antioxidants contribute to reduced inflammation and improved oxidative stress response. With Mono Ammino Oxidase Inhibitors (MAOIs) and lactic acid bacteria, sauerkraut positively influences gut microbiota and immune response.

Kimchi – The Beloved Korean Delight

 Kimchi, a beloved Korean dish, is crafted through fermentation, fostering beneficial bacteria growth. Packed with nutrients, kimchi influences gut health, showing potential benefits in managing prediabetes. With antimicrobial properties and historical significance as a “medicine” food, kimchi offers a flavorful and healthful twist to meals, contributing to overall gastrointestinal health.

Embarking on a culinary journey with fermented foods opens the door to a world of health benefits. From the probiotic wonders of LAB to the diverse nutritional powerhouses like yogurt, kefir, cheese, sauerkraut, and kimchi, incorporating these delights into your diet can be a tasty and conscious choice for overall well-being.

References:

The aforementioned blog is crafted on the foundation of a scientific paper authored by Castellone, V., Bancalari, E., Rubert, J., Gatti, M., Neviani, E., & Bottari, B. (2021), titled “Eating fermented: Health benefits of LAB-fermented foods,” published in Foods, Volume 10(11), page 2639. Available on: https://www.mdpi.com/2304-8158/10/11/2639