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Health benefits of fermented foods: microbiota and beyond

20161,487 citationsReviewgreen Open Access

Authors

Maria L. Marco · University of California, Davis

Dustin Heeney · University of California, Davis

Sylvie Binda · Danone (France)

Christopher J. Cifelli · Dairy Management

Paul D. Cotter · APC Microbiome Institute

Benoît Foligné · Centre Hospitalier Universitaire de Lille

Michael G. Gänzle

Topics & Keywords

Probiotics and Fermented Foods Protein Hydrolysis and Bioactive Peptides Consumer Attitudes and Food Labeling

UN Sustainable Development Goals

Zero hunger

Publication Details

Published in: Current Opinion in Biotechnology

Volume 44, pp. 94-102

DOI: 10.1016/j.copbio.2016.11.010

Field-Weighted Citation Impact: 103.15

Health benefits of fermented foods: microbiota and beyond | Researchclopedia

· University of Alberta

Remco Kort · Netherlands Organisation for Applied Scientific Research

Gonca Pasin · California Dairy Research Foundation

Anne Pihlanto · Natural Resources Institute Finland

Eddy J. Smid · Wageningen University & Research

Robert W. Hutkins · University of Nebraska–Lincoln