The present invention relates to a method of producing a fermented food,wherein a raw food material is combinedwith a starter culture for fermentation, which is characterized in that atleast one microorganism of the genus Bacteroides and/or aat least microorganism is added having at least a cell surface structure whichcorresponds to a human carbohydrate structure. Furtherdisclosed are processing aids and fermented foods containing respectivemicroorganisms.
