The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

L. Marco, Maria; Ellen Sanders, Mary; G. Gänzle, Michael; Arrieta, Marie‐Claire; D. Cotter, Paul; De Vuyst, Luc; Hill, Colin; H. Holzapfel, Wilhelm; Lebeer, Sarah; Merenstein, Dan; Reid, Gregor; E. Wolfe, Benjamin; W. Hutkins, Robert

doi:10.1038/s41575-020-00390-5

Public

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

Published in Nature Reviews Gastroenterology & Hepatology • Jan 4, 2021

Authors:

Maria L. Marco

Mary Ellen Sanders

Michael G. Gänzle

Abstract

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 receivin...

Subject

Fermentation in food processing

Food science

Biotechnology

Research Assistant

AI chat, annotations, notes & similar papers

Finding related papers...

Discussions

(0)

No comments yet

Be the first to share your thoughts!