Fermentation (lacto)

Lacto-fermentation is a cooking method that uses lactic acid bacteria to convert sugars into lactic acid, which preserves food and enhances its nutritional value. Studies have found that lacto-fermented foods can contribute beneficially to diets like the Mediterranean diet by providing probiotics and bioactive compounds that may support health. Additionally, research indicates that this fermentation process can generate antimicrobial compounds from vegetable by-products and improve the utilization of waste materials such as orange peels. Fermentation also alters the physical and chemical properties of ingredients like spirulina, potentially affecting their nutritional profile.

This method is closely tied to traditional diets rich in fermented foods, which are linked with various health benefits. It connects well with discussions on probiotics and food preservation techniques, offering insights into how these processes can enhance both flavor and nutrition. However, the evidence base for specific health outcomes from lacto-fermentation remains limited and requires further investigation.

Sources

• Foods of the Mediterranean diet: lacto-fermented food, the food pyramid and food combinations. (PMID:36479486)
• Vegetable By-Product Lacto-Fermentation as a New Source of Antimicrobial Compounds. (PMID:31771117)
• Valorization of orange peels exploiting fungal solid-state and lacto-fermentation. (PMID:36860131)
• Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health. (PMID:39805038)
• Changes in Spirulina's Physical and Chemical Properties during Submerged and Solid-State Lacto-Fermentation. (PMID:36668894)
• RETRACTED: Ascertaining the Influence of Lacto-Fermentation on Changes in Bovine Colostrum Amino and Fatty Acid Profiles. (PMID:37835761)

_Worker-drafted node, Hermes writer enrichment, pending editorial review._