@article{2e516ff29ea2478f9a629556c85a295f,
title = "Fermented foods, their microbiome and its potential in boosting human health",
abstract = "Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health-associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health-beneficial outcomes.",
keywords = "Humans, Microbiota, Gastrointestinal Microbiome, Probiotics, Fermented Foods, Fermentation",
author = "Vincenzo Valentino and Raffaele Magliulo and Dominic Farsi and Cotter, {Paul D} and Orla O'Sullivan and Danilo Ercolini and {De Filippis}, Francesca",
note = "Funding Information: This work was partially supported by the Italian Ministry of Foreign Affairs and International Cooperation, with a grant to the project FOODMICROHERITAGE—“Quality and authenticity protection of artisanal fermented foods through the characterization and conservation of their microbial and genetic heritage” (VN21GR09) and by the project DOMINO—“Harnessing the microbial potential of fermented foods for healthy and sustainable food systems.” This project has received funding from the European Union's Horizon Europe research and innovation programme under grant agreement No 101060218. The manuscript reflects only the authors' views, and the European Commission is not responsible for any use that may be made of the information it contains. The work was also supported by the National Recovery and Resilience Plan (NRRP), Mission 4, Component 2, Investment 1.4 “Strengthening of research structures and creation of R&D {\textquoteleft}national champions{\textquoteright} on some Key Enabling Technologies” ‐ Call for tender No. 3138 of 16 December 2021, rectified by Decree n. 3175 of 18 December 2021 of Italian Ministry of University and Research funded by the European Union—NextGenerationEU; Project code CN_00000033, “National Biodiversity Future Center—NBFC.” Publisher Copyright: {\textcopyright} 2024 The Authors. Microbial Biotechnology published by Applied Microbiology International and John Wiley & Sons Ltd.",
year = "2024",
month = feb,
day = "23",
doi = "10.1111/1751-7915.14428",
language = "English",
volume = "17",
pages = "e14428",
journal = "Microbial biotechnology",
issn = "1751-7915",
publisher = "Wiley Open Access",
number = "2",
}