Fermented food microbiome: influence on oral and gut microbiota, and human health.

Fermented foods’ microbiome—live microbes, genetic elements, and metabolites—modulates oral-gut host-microbiome interactions, but mechanisms in humans remain insufficiently defined due to strain and composition variability.

• Why it matters: The field needs clearer, human-relevant mechanisms linking fermented food intake to immune and metabolic effects, despite heterogeneous clinical outcomes and regulatory ambiguity.
• What they did: This Review synthesizes clinical and preclinical evidence on how fermented food intake alters resident oral and gut microbiota and host physiology, emphasizing transient microbial exposure and metabolite-mediated signaling.
• The result: It proposes a roadmap to integrate the fermented food microbiome into precision nutrition as a feasible, personalized, diet-based strategy to promote health and prevent disease.

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