• HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
Saturday, August 2, 2025
BIOENGINEER.ORG
No Result
View All Result
  • Login
  • HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
        • Lecturer
        • PhD Studentship
        • Postdoc
        • Research Assistant
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
  • HOME
  • NEWS
  • EXPLORE
    • CAREER
      • Companies
      • Jobs
        • Lecturer
        • PhD Studentship
        • Postdoc
        • Research Assistant
    • EVENTS
    • iGEM
      • News
      • Team
    • PHOTOS
    • VIDEO
    • WIKI
  • BLOG
  • COMMUNITY
    • FACEBOOK
    • INSTAGRAM
    • TWITTER
No Result
View All Result
Bioengineer.org
No Result
View All Result
Home NEWS Science News Health

Experts agree on new global definition of ‘fermented foods’

Bioengineer by Bioengineer
January 5, 2021
in Health
Reading Time: 2 mins read
0
Share on FacebookShare on TwitterShare on LinkedinShare on RedditShare on Telegram

New publication clarifies the concept of fermented foods and specifies how they differ from probiotics

IMAGE

Credit: Dean Kaylan

Humans have consumed different types of fermented foods – from kimchi to yogurt – for thousands of years. Yet only recently, with the availability of new scientific techniques for analyzing their nutritional properties and microbiological composition, have scientists begun to understand exactly how the unique flavors and textures are created and how these foods benefit human health.

Now, 13 interdisciplinary scientists from the fields of microbiology, food science and technology, family medicine, ecology, immunology, and microbial genetics have come together to create the first international consensus definition of fermented foods. Their paper, published in Nature Reviews Gastroenterology & Hepatology, defines fermented foods as: “foods made through desired microbial growth and enzymatic conversions of food components”.

The authors take care to note the difference between probiotics and the live microbes associated with fermented foods. The word ‘probiotic’, they say, only applies in special cases where the fermented food retains live microorganisms at the time of consumption, and only when the microorganisms are defined and shown to provide a health benefit, as demonstrated in a scientific study.

“Many people think fermented foods are good for health–and that may be true, but the scientific studies required to prove it are limited and have mainly focused on certain fermented food types,” says first author Maria Marco, Professor in the Department of Food Science and Technology at the University of California, Davis.

Co-author Bob Hutkins, Professor in the Department of Food Science and Technology at University of Nebraska, Lincoln–who has authored a well-known academic textbook on fermented foods–says, “We created this definition to cover the thousands of different types of fermented foods from all over the world, as a starting point for further investigations into how these foods and their associated microbes affect human health.”

The consensus panel discussion was organized in 2019 by the International Scientific Association for Probiotics and Prebiotics (ISAPP), a non-profit organization responsible for the published scientific consensus definitions of both probiotics (in 2014) and prebiotics (in 2017).

Mary Ellen Sanders, Executive Science Officer of ISAPP, says, “To date, different people have had different ideas of what constitutes a fermented food. The new definition provides a clear concept that can be understood by the general public, industry members and regulators.”

Currently, evidence for the positive health effects of fermented foods has relied more on epidemiological and population-based studies and less on randomized controlled trials. The authors expect that, in the years ahead, scientists will undertake more hypothesis-driven research on how different fermented foods from around the globe–derived from dairy products, fruit, vegetables, grains, and even meats–affect human physiology and enhance human health.

###

Media Contact
Mary Ellen Sanders
[email protected]

Related Journal Article

http://dx.doi.org/10.1038/s41575-020-00390-5

Tags: BiologyMedicine/HealthMicrobiologyNutrition/Nutrients
Share12Tweet8Share2ShareShareShare2

Related Posts

Deep Learning Advances MRI Diagnosis of Brucella

Deep Learning Advances MRI Diagnosis of Brucella

August 2, 2025
Predicting Lung Infections After Brain Hemorrhage

Predicting Lung Infections After Brain Hemorrhage

August 2, 2025

Impact of Morphology and Location on Aneurysms

August 2, 2025

Unraveling EMT’s Role in Colorectal Cancer Spread

August 2, 2025
Please login to join discussion

POPULAR NEWS

  • Blind to the Burn

    Overlooked Dangers: Debunking Common Myths About Skin Cancer Risk in the U.S.

    60 shares
    Share 24 Tweet 15
  • Dr. Miriam Merad Honored with French Knighthood for Groundbreaking Contributions to Science and Medicine

    46 shares
    Share 18 Tweet 12
  • Neuropsychiatric Risks Linked to COVID-19 Revealed

    41 shares
    Share 16 Tweet 10
  • Study Reveals Beta-HPV Directly Causes Skin Cancer in Immunocompromised Individuals

    38 shares
    Share 15 Tweet 10

About

We bring you the latest biotechnology news from best research centers and universities around the world. Check our website.

Follow us

Recent News

Deep Learning Advances MRI Diagnosis of Brucella

Iberian Horse Genomes Trace Post-Ice Age History

Predicting Lung Infections After Brain Hemorrhage

  • Contact Us

Bioengineer.org © Copyright 2023 All Rights Reserved.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In
No Result
View All Result
  • Homepages
    • Home Page 1
    • Home Page 2
  • News
  • National
  • Business
  • Health
  • Lifestyle
  • Science

Bioengineer.org © Copyright 2023 All Rights Reserved.