Abstract:
The history of fermented foods used by humans can be traced back to centuries.
The medicinal as well as flavor enhancing properties of fermented foods are mainly
due to the presence of bacteria known as probiotics. Probiotics aid in digestion
and nutrient assimilation. These bacteria are also known for their beneficial effects
for the immune system and health. Many of them produce antimicrobial bioactive
molecules that make them effective biopreservatives and produce nutraceuticals to create functional foods with increased bioavailability of nutrients. Thus, these lactic acid bacteria have undeniable favorable effects. This reviewwill summarize the health benefits of probiotic fermented foods
