Probiotics from Fermented Foods and Human Health

Edited by
Jianfei Mu
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.

Xin Zhao
Chongqing Collaborative Innovation Center for Functional Food, Chongqing Engineering Research Center of Functional Food, Chongqing Engineering Laboratory for Research and Development of Functional Food, Chongqing University of Education, Chongqing, China.

Fang Tan
Department of Public Health, Our Lady of Fatima University, Valenzuela, Philippines.

ISBN 978-81-998711-9-9 (Print)
ISBN 978-81-998711-2-0 (eBook)
DOI: https://doi.org/10.9734/bpi/mono/978-81-998711-9-9

For millennia, across the vast tapestry of human cultures and geographies, a quiet yet profound partnership has been nurtured not in laboratories or clinics, but in kitchens, cellars, and fields. This partnership is our age-old collaboration with the microbial world through the art and science of fermentation. From the tangy yogurt of the Eurasian steppes and the pungent kimchi of Korea to the sourdough breads of Europe, the miso and tempeh of Southeast Asia, and the fermented brews and vegetables found on every inhabited continent, humans have intuitively harnessed the transformative power of bacteria and yeasts. These practices, born of preservation necessity and culinary ingenuity, have unknowingly shaped not just our diets, but our very physiology. Today, standing at the confluence of nutrition, microbiology, and preventive medicine, we are beginning to decipher the scientific language of this ancient dialogue. This book, Probiotics from Fermented Foods and Human Health, explores this frontier, examining how these traditional microbial allies, now termed probiotics, are being reevaluated as crucial modulators of modern human health.

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