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Maria L. Marco, Mary Ellen Sanders, Michael G. Gänzle, Marie‐Claire Arrieta, Paul D. Cotter, Luc De Vuyst, Colin Hill, Wilhelm Heinrich Holzapfel, Sarah Lebeer, Dan Merenstein and 3 more
An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term 'fermented' led the panel to define fermented foods and beverages as "foods made through desired microbial growth and enzymatic conversions of food components". This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.
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Marco, M. L., Sanders, M. E., Gänzle, M. G., Arrieta, M., Cotter, P. D., Vuyst, L. D., Hill, C., Holzapfel, W. H., Lebeer, S., Merenstein, D., Reid, G., Wolfe, B. E., & Hutkins, R. W. (2021). The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nature Reviews Gastroenterology & Hepatology, 18(3), 196–208. https://doi.org/10.1038/s41575-020-00390-5
Marco, Maria L., et al. "The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods." Nature Reviews Gastroenterology & Hepatology, vol. 18, no. 3, 2021, pp. 196–208, https://doi.org/10.1038/s41575-020-00390-5.
Marco, Maria L., Mary Ellen Sanders, Michael G. Gänzle, Marie‐Claire Arrieta, Paul D. Cotter, Luc De Vuyst, Colin Hill, et al. "The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods." Nature Reviews Gastroenterology & Hepatology 18, no. 3 (2021): 196–208. https://doi.org/10.1038/s41575-020-00390-5.
Marco M. L., Sanders M. E., Gänzle M. G. [и др.] The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods // Nature Reviews Gastroenterology & Hepatology. — 2021. — Vol. 18, № 3. — P. 196–208. — URL: https://doi.org/10.1038/s41575-020-00390-5
@article{marco2021international,
title = {{The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods}},
author = {Maria L. Marco and Mary Ellen Sanders and Michael G. Gänzle and Marie‐Claire Arrieta and Paul D. Cotter and Luc De Vuyst and Colin Hill and Wilhelm Heinrich Holzapfel and Sarah Lebeer and Dan Merenstein and Gregor Reid and Benjamin E. Wolfe and Robert W. Hutkins},
journal = {Nature Reviews Gastroenterology \& Hepatology},
year = {2021},
volume = {18},
number = {3},
pages = {196--208},
doi = {10.1038/s41575-020-00390-5},
url = {https://doi.org/10.1038/s41575-020-00390-5}
}TY - JOUR AU - Marco, Maria L. AU - Sanders, Mary Ellen AU - Gänzle, Michael G. AU - Arrieta, Marie‐Claire AU - Cotter, Paul D. AU - Vuyst, Luc De AU - Hill, Colin AU - Holzapfel, Wilhelm Heinrich AU - Lebeer, Sarah AU - Merenstein, Dan AU - Reid, Gregor AU - Wolfe, Benjamin E. AU - Hutkins, Robert W. TI - The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods JO - Nature Reviews Gastroenterology & Hepatology VL - 18 IS - 3 SP - 196 EP - 208 PY - 2021 DA - 2021/01/04 DO - 10.1038/s41575-020-00390-5 UR - https://doi.org/10.1038/s41575-020-00390-5 ER -
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