Microbial Food Fermentation: Enhancing Nutritional Fitness

Functional probiotic lactic acid bacteria (LAB) strains may play a promising role in biofortification strategies and offer the potential for addressing key public health challenges, including over- and under-nutrition.  Federal agencies must consider improving proficiencies of diverse stakeholders in the public and private sectors to better inform research efforts on food fermentation, streamline processes, maximize safety, and ensure benefit to public health.  This paper was presented at the ISGP Signature Series conference “Food Security and Diet-linked Public Health Challenges,”  convened Sept. 20-23, 2015, in Fargo, North Dakota, U.S., in cooperation with North Dakota State University.