The Trend of Fermented Foods

Authors: Shue-Shue Wang*and Chung-Chin Sun

DOI: 10.23880/aabsc-16000106

Volume 1, Issue 1

Abstract

Fermented food is one of the traditional human diet cultures. In early human history, it is mainly used in food preservation and taste increases. Western medicine has long been less help for some difficult chronic diseases. Some studies have shown that the gastrointestinal tract is directly related to immunity, nerves, metabolism, and the like. The microbiota of the gastrointestinal tract is closely related to health. Turning the unbalanced into balanced microbiota can often reverse the diseases and restore health, especially for chronic or degenerative diseases that are currently difficult to have drug effects, such as Parkinson's disease (PD), Alzheimer's disease (AD), depression, and cancer, etc. The discovery and research of probiotics have demonstrated their health effects by helping balance or formation of beneficial microbiota in gastrointestinal tract. Supply of probiotics has become a good way of health care in people's daily life. Fermented foods not only provide important nutrients, functional active ingredients, but also provide a group of active microorganisms that are beneficial to the body health, which can repair, balance or maintain the healthy microbiota of the gastrointestinal tract. Driven by the health care trend, fermented food has become an option for people to maintain health. Scientists have begun to interest in the feasibility of using single or combined natural herbal ferments for use in difficult diseases. Initial results have also shown significant effectiveness and they are expected to be an improvement or resolution of unresolved ill diseases in the future. In spite of fermented food or herbal medicine, it is necessary to construct a good quality of fermented food or herbal ferment. In the fermentation process, selected specific microbe or microbiota, and developed chemical and biological analysis methods to confirm the quality of the food after fermentation, and clarified the microbial population in the food after fermentation are necessary. The final products are confirmed the beneficial microbe or microbiota and show the evidence of clinical safety and efficacy. In order to widely promote the fermented foods in market in the future, the products should be cheaper than that of the current market products. One approach is researched to shorten the fermentative process which can increase inventory turnover.

Keywords: Fermented Food; Microbiota; Probiotics; Chronic or Degenerative Diseases

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