Fermentieren

Um im Winter gut mit Vitaminen, Enzymen und Ballaststoffen versorgt zu sein, haben die Menschen früher Obst und Gemüse eingelegt. Zwar genießen wir heute den Luxus, ganzjährig frisches Obst und Gemüse kaufen zu können, fermentierte Pflanzenkost bietet jedoch viele gesundheitliche Vorteile.

Publikationsverlauf

Artikel online veröffentlicht:
06. Dezember 2024

• Literatur ((online only))

• 1 Rezac S, Kok CR, Heermann M. et al. Fermented Foods as a Dietary Source of Live Organisms. Front Microbiol 2018; 9: 1785
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• 3 Dimidi E, Cox SR, Rossi M. et al. Fermented food: Definition and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease. Nutrients 2019; 11: 1806
• 4 Martínez LealJ, Valenzuela SuárezL, Jayabalan R. et al. A review on health benefits of kombucha nutritional compounds and metabolites. CyTA-J Food 2018; 16: 390-399
• 5 Coton M, Pawtowski A, Taminiau B. et al. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiol Ecol 2017; 93: 1
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• 7 Kuligowski M, Jasińska-Kuligowska I, Nowak J. Evaluation of bean and soy tempeh influence on intestinal bacteria and estimation of antibacterial properties of bean tempeh. Pol J Microbiol 2013; 62: 189-194
• 8 Onda T, Yanagida F, Tsuji M. et al. Time series analysis of aerobic bacterial flora during Miso fermentation. Lett Appl Microbiol 2003; 37: 162-168
• 9 Cho N, Jhon D, Shin M. et al. Effect of garlic concentrations on growth of microorganisms during kimchi fermentation. Korean J Food Sci Technol 1988; 20: 231-235
• 10 Kim HY, Park KY. Clinical trials of kimchi intakes on the regulation of metabolic parameters and colon health in healthy Korean young adults. J Funct Foods 2018; 47: 325-333