Abstract
The history of fermented foods used by humans can be traced back to centuries. The medicinal as well as flavor enhancing properties of fermented foods are mainly due to the presence of bacteria known as probiotics. Probiotics aid in digestion and nutrient assimilation. These bacteria are also known for their beneficial effects for the immune system and health. Many of them produce antimicrobial bioactive molecules that make them effective biopreservatives and produce nutraceuticals to create functional foods with increased bioavailability of nutrients. Thus, these lactic acid bacteria have undeniable favorable effects. This review will summarize the health benefits of probiotic fermented foods.
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