Fermented Foods, Microbiota and Human Health

  • Ann Catherine Archer
  • Prakash M. HalamiEmail author


Fermentation is an age-old process aided by microorganisms that, directly or by the action of bioactive components produced by them, impart several health benefits. A plethora of fermented foods have opened new avenues of scientific research for tapping their various health-promoting properties. In addition, globalization has exposed consumers to ethnic fermented products once available only in a local community. Fermented foods are found to alleviate many diseases including gastrointestinal disorders, lactose intolerance, cancer, hypertension, allergy and metabolic syndromes and maintain digestive health and immune functions. Understanding of the complex interactions of diet, gut, microbiota and host in addition to microbiome studies of ethnic populations will reveal much about the mechanisms by which microbiota are associated with human health.


Bioactive compound Fermented foods Fermented vegetables Human health Lactic acid bacteria Probiotic 



The authors gratefully acknowledge the director, CSIR-Central Food Technological Research Institute, Mysore, for providing necessary facilities. ACA wishes to acknowledge University Grants Commission for grant of Maulana Azad National Fellowship.


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© Springer Nature Singapore Pte Ltd. 2017

Authors and Affiliations

  1. 1.Microbiology and Fermentation TechnologyCSIR-Central Food Technological Research InstituteMysoreIndia

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