QUALITA’ NUTRIZIONALE DEI PRODOTTI FERMENTATI - NUTRITIONAL QUALITY OF FERMENTED PRODUCTS
Fermentation operated by lactic acid bacteria changes the structure and chemical composition of foods. During this process, macromolecules are hydrolyzed, bioactive secondary metabolites (peptides, fatty acids) are released, and phenolic compounds are transformed. These modifications increase the bioavailability of micronutrients and the digestibility of the food, although they are also associated with the reduction of certain vitamins. There is growing interest in applying fermentation techniques also to the processing of fresh tubers and vegetables typical of the Mediterranean diet.