CATERINA MARCUCCI
Indipendent researcher, Trieste, Italy

Abstract

Fermented foods are products that definitely have a long tradition in different cultures. Although, anecdotally, they have been associated with a beneficial effect on health for quite some time, scientific studies on them are more recent.
Why are fermented foods thought to have health benefits? Where do the anecdotes come from and what is scientific about them?
Certainly, more studies are needed about this, but it is hypothesized a possible effect of consumption of fermented foods on human microbiota. However future studies are needed to better characterize the mechanisms linking fermented food consumption to changes in human health.

When we talk about fermented foods, we often imply their presumed beneficial effect on health.
Let’s start by saying that fermented foods are foods that have undergone a fermentation process by microorganisms such as fungi and bacteria. Fermentation is a metabolic pathway that allows these microorganisms to grow by converting some organic molecules, mainly sugars, into energy through enzymatic action.
Food fermentation can be divided into two categories: aerobic fermentation, such as fungal and alkaline, and anaerobic fermentation, such as alcoholic and lactic acid (1).
Microorganisms may be indigenously present on the substrate, or added as starter culture, or they may be present in or on the ingredients and utensils, or in the environment (2). Nowadays starters used to initiate fermentation can be either natural or selected commercial starters to standardize the organoleptic characteristics of the final product (3). In fact, the fermentation process gives the food certain aromas and flavors, thus modifying its organoleptic properties.
Many foods have historically undergone fermentation, including meat and fish, dairy, vegetables, soybeans, other ...