{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T02:18:10Z","timestamp":1789611490473,"version":"build-2803163510"},"reference-count":92,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2024,9,18]],"date-time":"2024-09-18T00:00:00Z","timestamp":1726617600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Nutr."],"abstract":"<jats:p>Fermented foods have regained popularity in Western diets for their health-promoting potential, mainly related to the role of lactic acid bacteria (LAB) during the fermentation process. Nowadays, there is an increasing demand for vegetable-based fermented foods, representing an environmentally sustainable options to overcome the limitations of lactose intolerance, vegetarian, or cholesterol-restricted diets. Among them, table olives and their co-products (i.e., olive pomace) represent important plant-origin matrices, whose exploitation is still limited. Olives are an important source of fiber and bioactive molecules such as phenolic compounds with recognized health-promoting effects. Based on that, this minireview offer a brief overview about the potential beneficial role of fermented table olives\/olive pomace, with a particular focus on the role of LAB to obtain healthy and\/or probiotic-enriched fermented foods.<\/jats:p>","DOI":"10.3389\/fnut.2024.1467724","type":"journal-article","created":{"date-parts":[[2024,9,18]],"date-time":"2024-09-18T04:56:31Z","timestamp":1726635391000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":20,"title":["Health benefits of fermented olives, olive pomace and their polyphenols: a focus on the role of lactic acid bacteria"],"prefix":"10.3389","volume":"11","author":[{"given":"Federica","family":"Montagano","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francesca","family":"Dell\u2019Orco","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roberta","family":"Prete","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aldo","family":"Corsetti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2024,9,18]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"1189","DOI":"10.3390\/nu11051189","article-title":"Health-promoting components in fermented foods: an up-to-date systematic review","volume":"11","author":"Melini","year":"2019","journal-title":"Nutrients"},{"key":"ref2","doi-asserted-by":"publisher","first-page":"178","DOI":"10.3390\/foods9020178","article-title":"Table olives more than a fermented food","volume":"9","author":"Perpetuini","year":"2020","journal-title":"Food Secur"},{"key":"ref3","doi-asserted-by":"publisher","first-page":"196","DOI":"10.1038\/s41575-020-00390-5","article-title":"The international scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods","volume":"18","author":"Marco","year":"2021","journal-title":"Nat Rev Gastroenterol Hepatol"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"118","DOI":"10.3390\/fermentation9020118","article-title":"Fermented foods: their health-promoting components and potential effects on gut microbiota","volume":"9","author":"Shah","year":"2023","journal-title":"Fermentation"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"91","DOI":"10.3390\/microorganisms10010091","article-title":"Legumes and legume-based beverages fermented with lactic acid bacteria as a potential carrier of probiotics and prebiotics","volume":"10","author":"Cicho\u0144ska","year":"2022","journal-title":"Microorganisms"},{"key":"ref6","volume-title":"Fermented foods in health and disease prevention","author":"Fr\u00edas","year":"2016"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"106","DOI":"10.3390\/fermentation6040106","article-title":"Microbial fermentation and its role in quality improvement of fermented foods","volume":"6","author":"Sharma","year":"2020","journal-title":"Fermentation"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"665","DOI":"10.3934\/microbiol.2018.4.665","article-title":"Lactic acid bacteria as starter cultures: an update in their metabolism and genetics","volume":"4","author":"Bintsis","year":"2018","journal-title":"AIMS Microbiol"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"506","DOI":"10.1038\/nrgastro.2014.66","article-title":"Expert consensus document. 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