Article

Leveraging publicly available datasets and machine learning approaches for predicting the health benefits of fermented foods

2026-03-05

Abstract excerpt

Fermented foods are an ancient, near universal component of human dietary culture and are increasingly recognized for their health benefits. Bioactive peptides and biosynthetic gene clusters (BGCs) produced by microbes during fermentation have been shown to be key mediators of human health benefits, such as ACE inhibitors and antibacterial bacteriocins. To broadly map this potential, we leveraged the growing abund...

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Literature Corpus work: 96ecf139-c7bf-5cc5-a887-872be7eb5800
DOI: 10.64898/2026.03.05.709865

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