Fermented foods are highly capable of contributing to nutrient and microbial biodiversity due to an improved nutritional profile resulting from fermentation. Fermentation is commonly performed using lactic acidproducing bacterial species (LAB). Metabolically active and safe LAB can increase the biodiversity of the whole intestinal microbiota. Yoghurt as a source of LAB is capable of contributing to gut health. The results from Polyfermenthealth project will pave the way for the food industry to develop a new generation of products with nutritional claims. In the long term, Polyfermenthealth will contribute to a targeted use of bacterial resources and food matrices to deliver nutrients that contribute to human metabolic health and increase the added value of dairy products.
Sattari Z., Roder T., Von Ah U., Bär C., Ronchi F., Macpherson A. J., Bruggmann R., Ganal-Vonarburg S. C., Vergères G.
Polyfermenthealth – Linking bacterial diversity in fermented food to metabolic health.
In: NuGOweek 2019. 9 September, Hrsg. Agroscope, Bern. 2019, 1.
Publikations-ID (Webcode): 42324 Per E-Mail versenden
