Health benefits of fermented foods

Microbes fermenting the foods are associated with health benefits, lactic acid bacteria (LAB) is the most studied - some produce B vitamins (folic acid, riboflavin, vitamin B12), these are easily destroyed during cooking so this fortifies the product with B vitamins - enzymatic breakdown of proteins/peptides --> bioactive peptides (antioxidant, antimicrobial, blood pressure lowering, antiallergenic) - exopolysaccharides stimulate the immune cells of intestinal tract - competitive exclusion of pathogens in intestinal tract due to LAB colonization - produce lactic acid, bacteriocins, sphingolipids (antimicrobials) - reduced lactose intolerance - lowered serum cholesterol