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  2. Fermented foods are great for gut health. A top scientist ...

    www.aol.com/fermented-foods-great-gut-health...

    Research on fermented foods is still developing, but according to a 2022 review in the journal Nutrients, studies suggest they can reduce risks of cardiovascular disease and type 2 diabetes and ...

  3. Fermented foods are good for you. Here's 7 to try, from ... - AOL

    www.aol.com/lifestyle/fermented-foods-good-heres...

    Kefir “Kefir is a probiotic powerhouse relative to other fermented foods both in terms of quantity and number of strains,” says Clark. Just like yogurt, kefir is a fermented milk product, rich ...

  4. These Are the 50 Best Probiotic-Rich Foods - AOL

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    The fermented soybean product is a probiotic food and a good source of vitamin B12. Miso. Made by fermenting soybeans with salt and koji, a type of fungus, miso is a Japanese food staple. The ...

  5. Probiotic - Wikipedia

    en.wikipedia.org/wiki/Probiotic

    Live probiotic cultures are part of fermented dairy products, other fermented foods, and probiotic-fortified foods. [18] Lactic acid bacteria (LAB), which are food fermenting bacteria, have the ability to prevent food spoilage and can improve the nutritive value of the foods they inhabit. Acid fermentation (as well as salting), remains one of ...

  6. Lacticaseibacillus casei - Wikipedia

    en.wikipedia.org/wiki/Lacticaseibacillus_casei

    In the preparation of food, L. casei bacteria can be used in the natural fermentation of beans to lower levels of the compounds causing flatulence upon digestion. [17] Another strain that has been studied is "01", also known as "Lc-01" or Lacticaseibacillus casei-01. [18]

  7. Microbial food cultures - Wikipedia

    en.wikipedia.org/wiki/Microbial_food_cultures

    Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).

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