Traditional Fermented Foods and Their Physicochemical, Sensory, Flavor, and Microbial Characteristics.
- 2025-10-19
- Foods (Basel, Switzerland) 14(20)
- Anjun Chen
- PubMed: 41154095
- DOI: 10.3390/foods14203559
Traditional fermented foods represent a vital cornerstone of culinary cultures worldwide, with a history that spans millennia [...].
Research Insights
| Supplement | Health Outcome | Effect Type | Effect Size |
|---|---|---|---|
| Lactobacillus amylovorus | Improved Gut Microbiota Composition | Beneficial | Small |
| Lactobacillus amylovorus | Improved Nutrient Absorption | Beneficial | Small |
| Lactobacillus amylovorus | Increased Antioxidant Capacity | Beneficial | Small |
| Lactobacillus amylovorus | Reduced Faecal pH | Beneficial | Small |