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Fermented foods refer to foods and beverages that are produced as a result of the biochemical conversion of non-digestible carbohydrates (NDCs) by gut microbiota to produce the energy for bacterial growth, gasses (like carbon dioxide and methane), and organic acids (like SCFAs) under anaerobic conditions (i.e., absence of oxygen) (Alexander et al., 2019; Dimidi et al., 2019).
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The Center for Nutritional Psychology
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The Center for Nutritional Psychology. (2024). Fermented Foods. In Encyclopedia of Nutritional Psychology. The Center for Nutritional Psychology.
https://www.nutritional-psychology.org/encyclopedia/fermented-foods/
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