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2000
Volume 2, Issue 1
  • ISSN: 2666-6499
  • E-ISSN: 2666-6502

Abstract

Probiotics have become a tool for individuals seeking a better quality of life, through a healthier and more balanced lifestyle, whether by engaging in physical activities or adopting so-called “natural” diets. Of course, amidst numerous superficial and potentially harmful diets, some stand out for fulfilling their role in enhancing the well-being of those who follow them, even if they do not deliver the miraculous results promised by others. One such practice is consuming probiotic foods, which are rich in microorganisms capable of providing benefits to the host. These microorganisms can traverse the entire digestive tract and, upon reaching the intestines, colonize this region. Therefore, this review aims to present some of the probiotics used in these diets: Rejuvelac, kefir, sauerkraut, kombucha and kimchi. It is interesting to compare these fermented foods' production techniques, microbiota composition, and bioactive components. Despite their differences, they share key microbial genera that play crucial roles in fermentation and health-promoting properties.

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2025-08-29
2025-12-27

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Natural Probiotic Foods and Beverages: Exploring Microbial Composition and Health Benefits
Curr. Probiotics 2, E26666499301041 (2025); https://doi.org/10.2174/0126666499301041250816061523
/content/journals/probiot/10.2174/0126666499301041250816061523
/content/journals/probiot/10.2174/0126666499301041250816061523
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  • Article Type:     Review Article
Keyword(s): functional food; kefir; kimchi; kombucha; Probiotics; rejuvelac; sauerkraut

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