Fermented foods have been a part of human diet for almost 10,000 years, and their level
of diversity in the 21st century is substantial. The health benefits of fermented foods have been
intensively investigated; identification of bioactive peptides and microbial metabolites in fermented
foods that can positively affect human health has consolidated this interest. Each fermented food
typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms
from fermented foods may survive to interact with the gut microbiome, which can now be resolved
at the species and strain level by metagenomics. Transient or long-term colonization of the gut by
fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be
determined. This review considers the primary food fermentation pathways and microorganisms
involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome
once ingested either through compounds produced during the fermentation process or through
interactions with microorganisms from the fermented food that are capable of surviving in the gastrointestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in
both the short and long term, and should be considered an important element of the human diet. CLICK TO REVIEW
Keywords: fermented foods; food microbiota; diet; gut microbiome