title: Functional Properties of Microorganisms in Fermented Foods.
abstract: Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.
authors.affiliation: Department of Microbiology, School of Life Sciences, Sikkim University Gangtok, India.
authors.forename: Jyoti P
authors.initials: JP
authors.lastname: Tamang
authors.affiliation: Shindonghwa Food Research InstituteJeonju, South Korea; Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea.
authors.forename: Dong-Hwa
authors.initials: DH
authors.lastname: Shin
authors.affiliation: Clinical Trial Center for Functional Foods, Chonbuk National University Hospital Jeonju, South Korea.
authors.forename: Su-Jin
authors.initials: SJ
authors.lastname: Jung
authors.affiliation: Clinical Trial Center for Functional Foods, Chonbuk National University HospitalJeonju, South Korea; Division of Pharmacology, Chonbuk National University Medical SchoolJeonju, South Korea.
authors.forename: Soo-Wan
authors.initials: SW
authors.lastname: Chae
keywords: bioactive compounds; fermented foods; functional properties; health benefits; microorganisms