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Health benefits of fermented foods: microbiota and beyond

Maria L. Marco, Dustin Heeney, Sylvie Binda, Christopher J. Cifelli, Paul D. Cotter, Benoît Foligné, Michael G. Gänzle, Remco Kort, Gonca Pasin, Anne Pihlanto, Eddy J. Smid, Robert W. Hutkins

Current Opinion in Biotechnology, 2016

University of California, Davis, Danone (France), Dairy Management, APC Microbiome Institute, Teagasc - The Irish Agriculture and Food Development Authority, Centre Hospitalier Universitaire de Lille, Université de Lille, Lille Inflammation Research International Center, Inserm, University of Alberta, Netherlands Organisation for Applied Scientific Research, California Dairy Research Foundation, Natural Resources Institute Finland, Wageningen University & Research, University of Nebraska–Lincoln

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