The potential of fermented foods: moving beyond tradition
Keywords:
Fermented foods, probiotics, postbioticsAbstract
Fermented foods constitute a fundamental component of the gastronomic heritage of diverse cultures. Advances in science have enabled a more comprehensive understanding of their composition and potential health effects. Their properties are linked not only to the presence of viable or inactivated microorganisms but also to the bioactive compounds generated during fermentation. This article examines examples of traditional fermented foods from Mexico and other countries, highlighting their cultural significance and their increasing relevance in food biotechnology. From an evidence-based perspective, it seeks to promote informed consumption while underscoring the dynamic interplay between tradition and science.
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