Highlights•Fermentation can enhance or alter nutritive and health-modulating properties of
food constituents.•Microbes in fermented foods introduce new compounds to the foods that …

Fermented foods are defined as foods or beverages produced through controlled microbial
growth, and the conversion of food components through enzymatic action. In recent years …

Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in
fermented foods. These compounds derive from amino acid decarboxylation through …

Acetaminophen (APAP) overdose is a leading cause of drug-induced liver injury (DILI). The
impact of the gut microbiota and associated metabolites on APAP and liver function remains …

Fermented foods have long been produced according to knowledge passed down from
generation to generation and with no understanding of the potential role of the …

Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects
on human bodies and ultimately influence health, depending on their structural properties …

Trace amines are endogenous compounds classically regarded as comprising β-
phenylethyalmine, p-tyramine, tryptamine, p-octopamine, and some of their metabolites …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

Lactic acid bacteria (LAB) are capable of synthesising metabolites known as
exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in …

Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut,
although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several …