Significance of Fermented Food in Nutrition and Food Science

Authors

  • M. N. Hasan Institution of Nutrition and Food Science, University of Dhaka.
  • M. Z. Sultan Centre for Advanced Research in Sciences
  • M. Mar-E-Um Khulna City Corporation Women's College,

DOI:

https://doi.org/10.3329/jsr.v6i2.16530

Keywords:

Fermentation, Fermented food, Starter cultures, Probiotics, Nutritional benefits.

Abstract

Fermenting foods can make poorly digested, reactive foods into health giving foods. The process of fermentation destroys many of the harmful microorganisms and chemicals in foods and adds beneficial bacteria. These bacteria produce new enzymes to assist in the digestion. Foods that benefit from fermentation are soy products, dairy products, grains, and some vegetables. The beneficial effect of fermented food which contains probiotic organism consumption includes: improving intestinal tract health, enhancing the immune system, synthesizing and enhancing the bioavailability of nutrients, reducing symptoms of lactose intolerance, decreasing the prevalence of allergy in susceptible individuals, and reducing risk of certain cancers. This article provides an overview of the different starter cultures and health benefits of fermented food products, which can be derived by the consumers through their regular intake.

Keywords: Fermentation; Fermented food; Starter cultures; Probiotics; Nutritional benefits.

© 2014 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.

doi: http://dx.doi.org/10.3329/jsr.v6i2.16530 J. Sci. Res. 6 (2), 373-386 (2014)

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Author Biographies

M. N. Hasan, Institution of Nutrition and Food Science, University of Dhaka.

Institute of Nutrition and Food Science; University of Dhaka

Rank: Research Assistant

M. Z. Sultan, Centre for Advanced Research in Sciences

Centre for Advanced Research in Sciences, University of Dhaka

Rank: Senior Scientist

M. Mar-E-Um, Khulna City Corporation Women's College,

Food and Nutrition Department, Khulna City Corporation Women's College, Khulna University, Khulna

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Published

2014-04-25

How to Cite

Hasan, M. N., Sultan, M. Z., & Mar-E-Um, M. (2014). Significance of Fermented Food in Nutrition and Food Science. Journal of Scientific Research, 6(2), 373–386. https://doi.org/10.3329/jsr.v6i2.16530

Issue

Vol. 6 No. 2 (2014)

Section

Section B: Chemical and Biological Sciences

License

© Journal of Scientific Research

Creative Commons License

Articles published in the "Journal of Scientific Research" are Open Access articles under a Creative Commons Attribution-ShareAlike 4.0 International license (CC BY-SA 4.0). This license permits use, distribution and reproduction in any medium, provided the original work is properly cited and initial publication in this journal. In addition to that, users must provide a link to the license, indicate if changes are made and distribute using the same license as original if the original content has been remixed, transformed or built upon.