1. The History of Fermented Foods
2. Challenges Associated with the Development of Probiotic-Containing Functional Foods
3. The Properties of Enterococcus faecium and the Femented Milk Product-Gaio
4. Kefir—A Fermented Milk Product
5. Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria
6. Health Properties of Milk Fermented with Lactobacillus casei strain Shirota (LcS)
7. Biologically Active Peptides Released in Fermented Milk: Role and Functions
8. Cheese and Its Potential as a Probiotic Food
9. Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)

1. The History of Fermented Foods

2. Challenges Associated with the Development of Probiotic-Containing Functional Foods

3. The Properties of Enterococcus faecium and the Femented Milk Product-Gaio

4. Kefir—A Fermented Milk Product

5. Yogurt and Immunity: The Health Benefits of Fermented Milk Products That Contain Lactic Acid Bacteria
6. Health Properties of Milk Fermented with Lactobacillus casei strain Shirota (LcS)
7. Biologically Active Peptides Released in Fermented Milk: Role and Functions
8. Cheese and Its Potential as a Probiotic Food
9. Natto: A Soybean Food Made by Fermenting Cooked Soybeans with Bacillus subtilis (natto)

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