Recent Advances in Fermented Functional Foods

Fermented functional foods are of increasing interest within the domain of nutritional and health science. In an area of growing awareness of the intricate interplay between dietary choices and wellbeing, fermented foods have garnered substantial attention due to their potential to offer gustatory pleasure and also a myriad of health benefits. During fermentation, food-grade microorganisms can synthesize a plethora of bioactive compounds that improve gut health and immune system fortification as well as reducing chronic diseases. Recent advances in this field redefine the relationship between fermented foods and their functional impact on health. This chapter provides an overview of the main bioactive compounds synthesized by food-grade microorganisms, as well as their probiotic potential, with a particular focus on B-group vitamins, exopolysaccharides, polyols, short-chain fatty acids, bioactive peptides, phenolic compounds, conjugated linoleic acids, γ-aminobutyric acid, and fibrinolytic enzymes.