| Title: |
A Review: Correlation Between Fermented Food and Human Microbiome |
| Authors: |
Rahel Debbarma; Sony Kumari; Doly Barman; Rony Bhowal; Puja Roy |
| Source: |
Natural Sciences, Vol 5, Iss 1-2, Pp n/a-n/a (2025) |
| Publisher Information: |
Wiley-VCH |
| Publication Year: |
2025 |
| Collection: |
Directory of Open Access Journals: DOAJ Articles |
| Subject Terms: |
Science |
| Description: |
The symbiotic relationship between humans and microbes brings about a healthy lifestyle. The microbes reside all over the body. They have various key roles in maintaining metabolic activity by enhancing their catalytic role. Their beneficial perspective in human health is uplifting the immunological aspects. Microbes provide a fruitful diet in the form of fermented food, and it helps in enabling a good source for various metabolic disorders. Fermentative products have a distinct, able population of microorganisms. This microbe helps in interacting with the gut microbes, which makes them strong for digestion; ultimately, it boosts microbial distinctiveness and improves the immunological barrier. The fermentative food can also cause harmfulness and disturb the microbiome residing within the human body if the fermentation is carried out without proper implications, that is, pH and temperature. The current review considers the role of the microbial consortium of each part of the human body and its respective mechanism of action at various regions. |
| Document Type: |
article in journal/newspaper |
| Language: |
English |
| Relation: |
https://doi.org/10.1002/ntls.70002; https://doaj.org/toc/2698-6248; https://doaj.org/article/a6af49d18a1b4301b7921e011634fb00 |
| DOI: |
10.1002/ntls.70002 |
| Availability: |
https://doi.org/10.1002/ntls.70002; https://doaj.org/article/a6af49d18a1b4301b7921e011634fb00 |
| Accession Number: |
edsbas.4E5B4670 |
| Database: |
BASE |