Introduction and objective:
The fermentation process has been used since ancient times as a method of preserving food, improving its safety and creating differentiated products with unique organoleptic properties. In recent years, consumer awareness of the impact of diet on health has significantly increased. This translates into more conscious shopping choices, including fermented foods that show some health benefits. The aim of the study is to present the current stateof knowledge about the role and importance of fermented products in the human diet.

Review methods:
This publication is based on a literature review available in the Google Scholar and PubMed search engines, using the key words: ‘fermented food’, ‘fermented milk drinks’

Brief description of the state of knowledge:
A wide variety of animal and vegetable products are used to produce fermented foods. Due to the growing access, and thus the interest of consumers, an intensive research is conducted on this type of assortment. Scientists have shown that in fermented vegetable and fruit products, as well as in milkbased products, bacteria are present that are characterized by good survival in the conditions of the gastrointestinal tract, and their consumption also has a positive effect on our health. Fermented products show, among others, antihypertensive, anticancer, antioxidant, anti-inflammatory effects, and also have a positive effect on the functioning of the digestive system.

Consumer interest in fermented foods may be largely driven by the suggested health benefits. Consumers can choose the product that best suits their preferences. It is important that fermented products appear in the daily diet, which will not only have a positive effect on our health, but also diversify the daily diet through their unique flavours.

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