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Abstract：
An expert panel was convened in September 2019 by The International Scientific Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods and to describe their role in the human diet. Although these foods have been consumed for thousands of years, they are receiving increased attention among biologists, nutritionists, technologists, clinicians and consumers. Despite this interest, inconsistencies related to the use of the term \'fermented\' led the panel to define fermented foods and beverages as \"foods made through desired microbial growth and enzymatic conversions of food components\". This definition, encompassing the many varieties of fermented foods, is intended to clarify what is (and is not) a fermented food. The distinction between fermented foods and probiotics is further clarified. The panel also addressed the current state of knowledge on the safety, risks and health benefits, including an assessment of the nutritional attributes and a mechanistic rationale for how fermented foods could improve gastrointestinal and general health. The latest advancements in our understanding of the microbial ecology and systems biology of these foods were discussed. Finally, the panel reviewed how fermented foods are regulated and discussed efforts to include them as a separate category in national dietary guidelines.
摘要：
国际益生菌和益生元科学协会（ISAPP）于2019年9月召集了一个专家小组，以制定发酵食品的定义并描述其在人类饮食中的作用。尽管这些食物已经食用了数千年，它们越来越受到生物学家的关注，营养学家,技术人员,临床医生和消费者。尽管有这种兴趣,与术语“发酵”使用相关的不一致导致专家组将发酵食品和饮料定义为“通过所需的微生物生长和食品成分的酶转化制成的食品”。这个定义,包括许多种类的发酵食品，旨在阐明什么是（和不是）发酵食品。发酵食品和益生菌之间的区别进一步澄清。该小组还讨论了目前对安全的了解，风险和健康益处，包括对营养属性的评估以及发酵食品如何改善胃肠道和总体健康的机理。讨论了我们对这些食品的微生物生态学和系统生物学的理解的最新进展。最后,小组审查了如何监管发酵食品，并讨论了将其作为单独类别纳入国家饮食指南的努力。
