Summary
This narrative review examines the health properties of common ethnic fermented foods, exploring how naturally occurring and selected microorganisms enhance nutritional quality through fermentation. The authors discuss the biochemical transformations that convert initial nutrients into metabolically active compounds, and the environmental conditions that optimise microbial selection for improved nutritional and nutraceutical outcomes in fermented products.
Regional applicability
The review addresses common ethnic fermented foods with global cultural significance; direct applicability to United Kingdom practice depends on which specific fermented foods are emphasised, though principles of microbial fermentation for nutritional enhancement are universally relevant to UK food processing and consumer interest in functional foods.
Key measures
Nutritional completeness, nutraceutical content, metabolic activity of transformed biomolecules in fermented foods
Outcomes reported
The study analyses how fermentation by prokaryotic and eukaryotic microorganisms transforms initial nutrients into metabolically active biomolecules, enhancing the nutritional completeness and nutraceutical content of common ethnic fermented foods.
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