The international scientific association for probiotics and prebiotics (isapp) consensus statement on fermented foods

HIGHLIGHTS

• who: Maria L. Marco from the Historical context Humans must have learned early in their history that fermentation provided many important advantages for managing precious food resourcesFermentation can improve the functional properties of agricultural crops and transform bland raw materials into nutritious, palatable or intoxicating products. Certainly, fermentation would have been regarded as one of the most effective ways to preserve foods owing, in part, to the formation of organic acids, alcohols, bacteriocins and other antimicrobial end-products as a result of fermentation microorganisms3. Fermentation-associated micro­organisms usually out-compete potential pathogenic and spoilage organisms, further . . .
  

   

  

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