Impact of Bacillus in fermented soybean foods on human health.
Trishala GopikrishnaHarini Keerthana Suresh KumarKumar PerumalElavarashi ElangovanPublished in: Annals of microbiology (2021)
Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.
Keyphrases
- human health
- risk assessment
- endothelial cells
- climate change
- end stage renal disease
- healthcare
- induced pluripotent stem cells
- pluripotent stem cells
- public health
- prognostic factors
- physical activity
- mental health
- quality improvement
- intensive care unit
- patient reported outcomes
- bacillus subtilis
- social media
- health promotion