Fermented foods as a source of beneficial microbes: a meta-analysis
Date:
Abstract: Fermentation is a traditional strategy to extend the shelf-life of perishable products. Furthermore, it is a sustainable process that increases the concentration of vitamins, essential amino acids and minerals, improving the nutritional value. Also, Fermented Foods (FF) can be a vehicle of beneficial microorganisms. The purpose of this meta-analysis is to provide a map of the microbiota of traditional dairy- and non-dairy FFs and to investigate the potential beneficial outcomes for human health. Seventy-two studies describing the microbiota of traditional FFs through metataxonomic approaches were selected. Metagenomic reads from each study were downloaded from the NCBI SRA database and denoised through DADA2, then taxonomy was inferred. Furthermore, we identified 30 studies focusing on the health effects of FFs and their potential in modulating the human gut microbiome. Our results indicate that traditional FF are a valuable source of beneficial microorganisms, mostly belonging to the Lactic Acid Bacteria group, with potential probiotic activities. In addition, we highlighted that most of the currently approved probiotic strains have been firstly isolated from traditional FFs, thus emphasizing the nutritional and beneficial value of these foods for human health. Observational and intervention studies found in literature suggest that probiotic strains from fermented foods might interact with the human gut microbiota, modulating its composition and promoting human health. This meta-analysis highlights the wide distribution of traditional FFs worldwide, evidencing the cultural importance of fermentation. Also, our results indicate that traditional FFs are a valuable source of probiotic microorganisms, which might establish in the human gut and exert beneficial activities.