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This book addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease.

Probiotics --- Fermented foods --- Therapeutic use. --- Health aspects. --- Food, Fermented --- Food --- Probiotic supplements --- Dietary supplements --- Microorganisms --- Gastrointestinal system --- Microbiology --- Fermented foods.