Table 2.

Health-promoting compounds in fermented milks.

Health-Promoting Activity	Health-Promoting Compounds	Raw Food Matrices	Fermenting Microorganism(s)	References
Antioxidant activity	Phenolic compounds, GABA 1, peptides, CLA 2, folates (vitamin B9)	Goat milk	Pediococcus pentosaceus	[5]
		Camel milk	Lactobacillus rhamnosus strain PTCC 1637	[5]
		Milk	Lactobacillus acidophilus strain PC16	[14]
		Milk	Lb. acidophilus	[15]
		Milk	Lactobacillus casei strain PRA205	[16]
		Skimmed milk	Lactobacillus delbrueckii spp. bulgaricus strain LB340	[17]
		Milk	Lb. casei strain AG	[18]
		Milk	Lactococcus hircilactis/Lactococcus laudensis	[19]
		Milk	Lactobacillus plantarum strain AF1	[20]
Anti-hypertensive activity	ACE 3 inhibitory peptides and GABA	Skimmed milk	Lactococcus lactis strain NRRL B-50571	[21,22]
		Milk	Lactobacillus spp.	[23]
		Milk	Streptococcus salivarius subsp. thermophilus strain fmb5	[24]
Increase of vitamin content	Folate (vitamin B9), vitamin K, riboflavin (vitamin B2)	Milk	LAB and Bifidobacteria species	[1,25,26]
		Milk processed into yogurt	-	[27]
		Milk	Species of the genera Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella	[28]
Improvement of protein digestibility	-	Kefir	Lb. rhamnosus SP1 Weissella confusa DSM 20194 Lb. plantarum	[29]
Alleviation of lactose intolerance		Donkey milk	Lb. acidophilus and Lb. casei	[30]
Probiotic activity		Milk	Lactobacillus reuteri	[31]
		Oat-based dairy fermented beverages	-	[32]

¹ γ-Aminobutyric Acid; ² Conjugated Linoleic Acid; ³ Angiotensin-Converting Enzyme.