Fermented foods play a significant role in the diets of many cultures, and fermentation has been

recognized for its many health benefits. During fermentation, the physical and biochemical
changes due to microorganisms are crucial to the long-term stability of fermented foods.
Recently, fermented foods have attracted the attention of scientists all over the world. Some
putative mechanisms that explain how fermented foods affect health are the potential probiotic
effects of the microorganisms in fermented foods, bioactive peptides and biogenic amines
produced as a result of fermentation, phenolic compounds transformed to bioactive substances,
and decreased antinutri-ents. In addition, increased vitamin content, antioxidant,
antihypertensive, and antidiabetic activities have associated with fermented products. The
purpose of this paper is to present various types of fermented foods and the health-promoting
components that emerge during the fermentation of major food matrices, as well as the affect
of fermented foods on the gut microbiome once they are ingested