Sumin Ryu
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Sumin Ryu has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
- Gi Beom Keum
Department of Bioresources, National Institute of Forest Science, Suwon 16631, Republic of Korea
1 shared publication - Haram Kim
Department of Animal Biotechnology, Dankook University, Cheonan, South Korea
1 shared publication - Hyeun Bum Kim
Department of Animal Biotechnology, Dankook University, Cheonan 31116, Republic of Korea
1 shared publication - Hyunok Doo
Department of Animal Biotechnology, Dankook University, Cheonan, South Korea
1 shared publication - Jinok Kwak
Department of Animal Biotechnology, Dankook University, Cheonan, South Korea
1 shared publication - Ju-Hoon Lee
Korean Collection for Type Cultures, Biological Resource Center, Korea Research Institute of Bioscience and Biotechnology
1 shared publication
Latest Publications
- 17 June 2024
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 33 (9) , 2021-2033
Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health
Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host's gut microbiome composition and overall health. With a long history of safe consumption, fermented foods effectively deliver LAB to humans. Intake of LAB from fermented foods offers three main benefits: (1) enhancing digestive function and managing chronic gastrointestinal conditions, (2) modulating the immune system and offering anti-inflammatory effects to prevent immune-related diseases, and (3) synthesizing vitamins and various bioactive compounds to improve human health. In this review, we highlighted the diverse LAB present in Asian fermented foods and emphasized LAB-rich fermented foods as a natural and effective solution for health enhancement and disease prevention.
- 17 June 2024
- Published by Springer Nature in Food Science and Biotechnology
- Vol. 33 (9) , 2021-2033
Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health
Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host's gut microbiome composition and overall health. With a long history of safe consumption, fermented foods effectively deliver LAB to humans. Intake of LAB from fermented foods offers three main benefits: (1) enhancing digestive function and managing chronic gastrointestinal conditions, (2) modulating the immune system and offering anti-inflammatory effects to prevent immune-related diseases, and (3) synthesizing vitamins and various bioactive compounds to improve human health. In this review, we highlighted the diverse LAB present in Asian fermented foods and emphasized LAB-rich fermented foods as a natural and effective solution for health enhancement and disease prevention.