Abstract

People used fermentation to preserve items, extend shelf life, and enhance flavour because the health advantages of fermented foods were unknown in the past. Fermented foods have long been a staple of many cultures' diets, and they've been connected to a number of health benefits over time. As a result, scientists have recently become interested in the fermentation process and the fermented substances that arise. Furthermore, bacteria involved in the fermentation process have recently been linked to a number of health benefits, Lactic acid bacteria are one of the microorganisms that has been studied the most. Using enzymes like proteinase and peptidase, these bacteria produce physiologically active peptides, as well as vitamins and minerals, during fermentation. Fermented foods provide anti-oxidant, anti-microbial, anti-fungal, anti-inflammatory, anti-diabetic, and anti-atherosclerotic properties, among others.