Fermented Food and Microbiota

Abstract

Fermented foods are defined as foods or beverages resulting from controlled microbial growth and conversion of major and minor food and enzymatic components. Once ingested, microorganisms or compounds produced during the fermentation process can affect the gut microbiome in the short and long term. Moreover, in recent years, the health benefits of fermented foods have been intensively studied and most studies have shown a correlation between the consumption of these foods and the composition of the gut microbiota, which were recently identified as a surprising organ. Although studies conducted on the effect of fermented foods on the gut microbiota take up a large space in the literature, the number of studies that consider the mechanisms of action of these foods seems very rare compared to other experiments that test the effect of these foods on intestinal dysbiosis and the improvement of host health. The aim of this work is to synthesize data on the mechanisms of action of some fermented foods and their effect on the modulation of the intestinal microbiota. Further studies should be conducted in vitro and in vivo in order to fully understand the mechanisms of action of fermented foods on this complex ecosystem.