Abstract
Fermentation is one of the oldest methods of preservation and fermented beverages are known for their nutritional value for decades. All over the world many varieties of fermented beverages have been studied and analyzed and new additions are done to make them commercially viable. Fermented beverages are known for various health benefits due to the functions of microorganisms, many health issues like cardiovascular disease, digestive disorders, and immunity boosting are controlled by the consumption of fermented beverages. As there is a rise in concerns about health issues among the people, fermented beverages and foods are now consumed more in numbers for their ease of processing and for their nutritional value. The main reasons for these health benefits are due to microbes like bacteria (LAB), fungi, and molds. Traditionally beverages were fermented to improve the shelf life of the products, unlike now where these microorganisms are through acidification, alcoholization, proteolysis, and/ or amino acid conversions, to make products with desirable quality characteristics regarding shelf life, texture, taste, mouthfeel, flavor and color (Ashaolul 2019). These aspects make the traditionally fermented beverages not only healthy but also available in the commercial market. This review compiles the major traditional fermented beverages available in the world and their effect on human health.
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Abbreviations
- BMI:
-
Body Mass Index
- IBS:
-
Irritable Bowel Syndrome
- LAB:
-
Lactic Acid Bacteria
- LAFBs:
-
Low Alcoholic Fermented Beverages
- NAFBs:
-
Non-alcoholic Fermented Beverages
- NCDs:
-
Non-Communicable Diseases
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Murali, R., Vishnu Priya, S., Swetha, Antony, U. (2024). Traditionally Fermented Foods and Beverages for Nutritional Security and Global Acceptance. In: Chakraborty, R., Mathur, P., Roy, S. (eds) Food Production, Diversity, and Safety Under Climate Change. Advances in Science, Technology & Innovation. Springer, Cham. https://doi.org/10.1007/978-3-031-51647-4_7
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