Background: Fermented foods have been used historically in many cultures to improve health and preserve foods. While losing popularity with modern processing and additive preservatives, 90% of fermented foods are still produced in the home. Fermented foods are associated with longevity and cultures such as the Japanese Okinowans, who eat foods such as natto, miso, tofu, shoyu, fermented vegetables, cholesterol-free, low-fat, and high bioactive-compounded foods in addition to active physical activity, sound environment, happiness and other several factors Research is focusing…
