Abstract
Many fermented traditional plant-based products are manufactured through lactic acid fermentation around the world, at both industrial and household levels. The suitability of vegetables and fruits for the manufacturing of innovative functional products has opened new perspectives. The axis 'fermented foods - human health' is easily conceivable. Fermentation of plant material, as an industrialized and life science-driven technology, may lead to significant changes in health-promoting properties of foods. Understanding the relationship between food, beneficial microorganism, and health is important to improve human well-being.