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Updated: Jun 12, 2025

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Health benefits and risks of fermented foods-the PIMENTO initiative

Smilja Todorovic1, Asli Akpinar2, Ricardo Assunção3

  • 1Institute for Biological Research Sinisa Stankovic, National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia.

Frontiers in Nutrition
|September 23, 2024
PubMed

Keywords:
fermented foodsfood characterizationfood safetyfunctional claimshealth benefitshealth claimsmechanism of actionsystematic review

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