ABSTRACT
Fermented foods are rich in bioactive compounds, which are produced during microbial fermentation and exhibit several health benefits. Microorganisms associated in the process produce some specific metabolites (vitamins, bacteriocins, γ-aminobutyric acid, exopolysaccharides and β-glucan) and biocatalysts which act on the food substrate and release bioactive compounds, such as peptides, oligosaccharides and free polyphenols. Production of these bioactive compounds in the same fermented product depends on the starter culture at species as well as strain level. Focused research in the last two decades on bioactive compounds in fermented foods has resulted in development and commercialisation of several functional fermented products enriched with specific bioactive compounds. Bioactive compounds in fermented foods have shown to possess antioxidant, antimicrobial, antidiabetes, anticancer and antihypertensive properties. The current chapter focuses on the bioactive compounds in fermented food and their derived health benefits.
