Publication

Abstract : The process of fermentation has long been used to increase the shelf life, flavour and functional properties of food. In addition to help food last longer, fermentation increases the nutritional value, and the probiotic bacteria present in fermented food confer health benefits that comprise reducing the risk of type 2 diabetes and cardiovascular diseases by decreasing total and LDL cholesterol (Marco et al. 2017). Multiple clinical trials investigated the advantages of fermented food and exposed the ability of kimchi and yogurt to downsize the risk of type 2 diabetes (Chen et al. 2014), Chungkookjang to decrease obesity (Byun et al. 2016), and the capacity of fermented milk and rye bread to control infection and irritable bowel syndrome (Laatikainen et al. 2016). Among this health promoting and infectivity demoting effects include the antiviral activity of certain fermented foods owing to the presence of live bacteria in it, and the examples are Chr. Hansen (http://www.chr-hansen.com/); Kingdom Supercultures (https://kingdomsupercultures.com/); Probitat (http://www.probitat.eu/); 3FBIO Ltd (ENOUGH) (https://www.enough-food.com/); Fermbiotics (https://www.fermbiotics.com/).