Fermented foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease

Nutrients

Volumn 11, Issue 8, 2019, Pages

  Dimidi, Eirini ^a   Cox, Selina Rose ^a   Rossi, Megan ^a   Whelan, Kevin ^a  

^a KING'S COLLEGE LONDON   (United Kingdom)

Author keywords

Fermented food; Kefir; Kimchi; Kombucha; Miso; Natto; Sauerkraut; Sourdough; Soy; Tempeh

Indexed keywords

KEFIR; PREBIOTIC AGENT; PROBIOTIC AGENT; RNA 16S;

ABDOMINAL PAIN; ANTIMICROBIAL ACTIVITY; BREAD; CANDIDA ALBICANS; COLONY FORMING UNIT; CONSTIPATION; CYTOKINE PRODUCTION; DYSPEPSIA; FERMENTED MILK DRINK; FERMENTED PRODUCT; FERMENTED SOYBEAN; GASTROINTESTINAL SYMPTOM; HELICOBACTER INFECTION; HELICOBACTER PYLORI; HUMAN; INFLAMMATORY BOWEL DISEASE; INFLAMMATORY BOWEL DISEASE SEVERITY SCORING SYSTEM; INTESTINE FLORA; IRRITABLE BOWEL SYNDROME SEVERITY SCORING SYSTEM; KIMCHI; KOMBUCHA; LACTOSE INTOLERANCE; LOW FODMAP DIET; MALABSORPTION; NONHUMAN; QUESTIONNAIRE; RANDOMIZED CONTROLLED TRIAL (TOPIC); REVIEW; SCORING SYSTEM; VOMITING; BACTERIUM; FERMENTATION; GASTROINTESTINAL TRACT; HEALTH STATUS; HOST PATHOGEN INTERACTION; METABOLISM; MICROBIOLOGY; NUTRITIONAL VALUE;

BACTERIA; FERMENTATION; FERMENTED FOODS AND BEVERAGES; GASTROINTESTINAL MICROBIOME; GASTROINTESTINAL TRACT; HEALTH STATUS; HOST-PATHOGEN INTERACTIONS; HUMANS; NUTRITIVE VALUE;

EID: 85070954719     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu11081806     Document Type: Review

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