Resources

ISAPP is your source for science-based resources, created and reviewed by experts in the field.

Looking for information you can trust on probiotics, prebiotics, synbiotics, postbiotics, fermented foods and more? Check out ISAPP’s resources for a wealth of accessible, reliable information specific to the field, and search according to the format or topic you need.

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  • fermented foods resized

    Fermented foods: a perspective on their role in delivering biotics
    This article explores the intersection of fermented foods and biotics (including probiotics, prebiotics, synbiotics and postbiotics) — concepts that are frequently conflated.
  • diet pic resized

    Positive health outcomes associated with live microbe intake from foods, including fermented foods, assessed using NHANES database
    This interrogation of a dietary database linked consumption of foods containing live microbes with several biomarkers of health.
  • ISAPP Fermented foods

    The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
    An ISAPP-led panel of international experts defined fermented foods and beverages as “foods made through desired microbial growth and enzymatic conversions of food components”.
  • ffoods

    Fermented foods in a global age: East meets West
    Among the variety of fermented foods produced globally, many differences exist with respect to substrates and products and the microbes involved in their creation. This review discusses such differences and considers the influence of geography and industrialization on fermented food production.

  • Fermented Foods as a Dietary Source of Live Organisms
    Rezac S, Kok CR, Heermann M, Hutkins R.  Fermented Foods as a Dietary Source of Live Organisms. Frontiers in Microbiology. 2018 Aug 24.

  • Health benefits of fermented foods: microbiota and beyond
    Marco ML, Heeney D, Binda S, Cifelli CJ, Cotter PD, Foligne B, Ganzle M, Kort R, Pasin G, Pihlanto A, Smid EJ, Hutkins R. Health benefits of fermented foods: microbiota and beyond. Current Opinion in Biotechnology 2017, 44:94–102.