Probiotics and Fermented Foods in Human Nutrition
Irene Dini · 2026 · Molecules
WASTE classifies this as Failed Experiment Report · AI classification, approximate
An experimental approach did not work as intended — learn what to avoid before investing the same effort.
Abstract
Fermented foods and probiotics represent complementary yet distinct components of human nutrition. Fermented foods are shaped by biochemical transformations driven by microbial metabolism, whereas probiotics are live microorganisms that may confer health benefits to the host. In both cases, bacteria, yeasts, and filamentous fungi mediate key metabolic activities that generate bioactive compounds and modulate host-microbiota interactions. During fermentation, microbial communities synthesize organic acids, peptides, exopolysaccharides, vitamins, and other metabolites that enhance food safety, s
Abstract by Irene Dini, Molecules (2026) — licensed CC BY 4.0.
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Metadata source: OpenAlex · DOI 10.3390/molecules31081353