Fermented Foods, Lactobacillus, and Health: Lactobacillus bacteria serve as a gateway for understanding transitory host-microbe interactions in the digestive tract

Abstract

The earliest development of fermented foods, among the most ancient agricultural products, coincided with the rise of civilizations around the world. According to archeological records, wine was produced during the Neolithic Period from 8500 to 4000 BC, while beer and bread were mass-produced shortly thereafter. These foods, as well as others such as cheese, yogurt, and miso, are mentioned in ancient texts, including the Bible, the Iliad, and the Odyssey. Although modern preservation and processing methods reduced reliance on these products, fermented foods and beverages remain an important part of diets throughout the world.