Fermented Foods—A World Perspective

Microbiology of Fermented Foods

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African locust bean (parkia species) and its west african fermented food product, dawadawa

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Food in China: A Cultural and Historical Inquiry

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Fermented Foods of the World: A Dictionary and Guide

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A Two-Stage Fermentation of Cassava

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Sufu and lao-chao

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Ecological Adaptations of Gut Microbiota Members and Their Consequences for Use as a New Generation of Probiotics

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Mass spectrometry imaging and its potential in food microbiology

Zou, Y., Tang, W., & Li, B. (2022) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2022.109675 · Cited by 43

Spontaneously fermented kenyan milk products: A review of the current state and future perspectives

John, M. N., Joseph, W. M., Zacchaeus, O. N., & Sichangi, M. B. (2017) · African Journal of Food Science · doi:10.5897/ajfs2016.1516 · Cited by 36

Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential

Qin, H., Wu, H., Shen, K., Liu, Y., Li, M., Wang, H., Qiao, Z., & Mu, Z. (2022) · Foods · doi:10.3390/foods11203155 · Cited by 37

Fermented foods and cardiometabolic health: Definitions, current evidence, and future perspectives

Li, K. J., Burton-Pimentel, K. J., Vergères, G., Feskens, E. J. M., & Brouwer-Brolsma, E. M. (2022) · Frontiers in Nutrition · doi:10.3389/fnut.2022.976020 · Cited by 42

Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions

Bjerke, G. A., Rudi, K., Avershina, E., Moen, B., Blom, H., & Axelsson, L. T. (2019) · Foods · doi:10.3390/foods8020072 · Cited by 34

Microbial Transformations of Organically Fermented Foods

Raghuvanshi, R., Grayson, A. G., Schena, I., Amanze, O., Suwintono, K., & Quinn, R. A. (2019) · Metabolites · doi:10.3390/metabo9080165 · Cited by 36

Versatility of microbial consortia and sensory properties induced by the composition of different milk and pea protein-based gels

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Constraint-based modeling in microbial food biotechnology

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Food Biotechnology

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Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments

Li, S., Tian, Y., Sun, M., Liu, J., Bai, Y., Liu, X., & Guo, Y. (2022) · Foods · doi:10.3390/foods11142106 · Cited by 33

Nutritional and sensory quality of stirred soursop (Annona muricataL.) yoghurt

Lutchmedial, M., Ramlal, R., Badrie, N., & Chang-Yen, I. (2004) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480400002800 · Cited by 33

Diversity of Fermented Foods

Tamang, J. P. (2010) · doi:10.1201/ebk1420094954-6 · Cited by 33

Soft matter approaches to structured foods: from “cook-and-look” to rational food design?

Ubbink, J. (2012) · Faraday Discussions · doi:10.1039/c2fd20125a · Cited by 34

Potential neuroprotective effects of fermented foods and beverages in old age: a systematic review

Porras‐García, E., Calderón, I. F.-E., González, J. G., & Fernández‐García, J. C. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1170841 · Cited by 39

The inhibitory effects of plant additives on biogenic amine formation in fermented foods – a review

Świder, O., Roszko, M. Ł., & Wójcicki, M. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2258964 · Cited by 32

Fermented food consumption in wild nonhuman primates and its ecological drivers

Amato, K. R., Chaves, Ó. M., Mallott, E. K., Eppley, T. M., Abreu, F., Baden, A. L., Barnett, A. A., Bicca‐Marques, J. C., Boyle, S. A., Campbell, C. J., et al. (2021) · American Journal of Physical Anthropology · doi:10.1002/ajpa.24257 · Cited by 30

Opportunities and challenges in single‐cell protein production using lignocellulosic material

Kumar, R., Raj, T., Næss, G., Sørensen, M., & Dhawan, V. (2023) · Biofuels Bioproducts and Biorefining · doi:10.1002/bbb.2563 · Cited by 30

Diversity of Production Techniques and Microbiology of African Cereal-Based Traditional Fermented Beverages

Madilo, F. K., Kunadu, A. P., Tano‐Debrah, K., Saalia, F. K., & Kolanisi, U. (2024) · Journal of Food Quality · doi:10.1155/2024/1241614 · Cited by 37

Effect of ingredients on sensory profile of idli

Durgadevi, M., & Shetty, P. H. (2012) · Journal of Food Science and Technology · doi:10.1007/s13197-012-0686-z · Cited by 29

Ferment in the family tree

Dominy, N. J. (2014) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.1421566112 · Cited by 28

From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems

Muhammed, Y. M. R., Minervini, F., & Cavoski, I. (2025) · Foods · doi:10.3390/foods14244240 · Cited by 32

Survival of food-borne pathogens on natural black table olives after post-processing contamination

Γρούντα, Α., Nychas, G. E., & Panagou, E. Ζ. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.12.017 · Cited by 27

Fermentation of a composite finger millet-dairy beverage

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Fermented Soybean Products: Some Methods, Antioxidants Compound Extraction and their Scavenging Activity

Amadou, I., Yonghui, S., Sun, J., & Le, G. (2009) · Asian Journal of Biochemistry · doi:10.3923/ajb.2009.68.76 · Cited by 26

Investigation of fermentation conditions for teff (Eragrostis tef) malt-wort by Lactobacillus amylolyticus

Gebremariam, M. M., Hassani, A., Zarnkow, M., & Becker, T. M. (2014) · LWT · doi:10.1016/j.lwt.2014.11.008 · Cited by 26

Hygienic quality of local traditional fermented skimmed milk (Laban Rayb) sold in Egypt.

All, A. A. A. A., & Dardir, H. A. (2009) · Cited by 26

On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization

Angelov, A., Georgieva, A., Petkova, M., Bartkienė, E., Rocha, J. M., Ognyanov, M. H., & Gotcheva, V. (2023) · Foods · doi:10.3390/foods12183346 · Cited by 25

Bioactive peptides released by lactic acid bacteria fermented pistachio beverages

Marulo, S., Caro, S. D., Nitride, C., Renzo, T. D., Stasio, L. D., Ferranti, P., Reale, A., & Mamone, G. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.103988 · Cited by 26

Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health

Wei, L., Beeck, W. V., Hanlon, M., DiCaprio, E. L., & Marco, M. L. (2025) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-052924-070656 · Cited by 25

Technological Advancement of Functional Fermented Dairy Beverages

Hati, S., Das, S., & Mandal, S. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-815258-4.00004-4 · Cited by 30

Effect of buckwheat incorporation on batter fermentation, rheology, phenolic, amino acid composition and textural properties of idli

Kumari, S., Bhinder, S., Singh, B., Kaur, A., & Singh, N. (2020) · LWT · doi:10.1016/j.lwt.2020.109042 · Cited by 25

Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico

Álvarez-Ríos, G. D., Figueredo-Urbina, C. J., & Casas, A. (2020) · Foods · doi:10.3390/foods9030361 · Cited by 25

The microbial succession in indigenous fermented maize products

Katongole, J. N. (2008) · Cited by 25

Fish Fermentation

Tanasupawat, S., & Visessanguan, W. (2013) · doi:10.1002/9781118346174.ch8 · Cited by 25

Fermented Cereal Products

Kohajdová, Z. (2016) · Elsevier eBooks · doi:10.1016/b978-0-444-63666-9.00004-2 · Cited by 24

Fermentation of Cereals: A Tool to Enhance Bioactive Compounds

Sandhu, K. S., Punia, S., & Kaur, M. (2017) · Springer eBooks · doi:10.1007/978-981-10-4732-9_8 · Cited by 24

Fermentation and Biopreservation of Plant- Based Foods with Lactic Acid Bacteria

Fan, L., & Hansen, L. T. (2012) · CRC Press eBooks · doi:10.1201/b12055-5 · Cited by 23

Fermented Cereal from Indigenous Raw Materials

Parveen, S., & Hafiz, F. (2003) · Pakistan Journal of Nutrition · doi:10.3923/pjn.2003.289.291 · Cited by 23

Traditional fermented foods of Lahaul and Spiti area of Himachal Pradesh

Kanwar, S. S., Gupta, M., Katoch, C., Kumar, R., & Kanwar, P. (2007) · Cited by 22

Fermentation to Improve Food Security in Africa and Asia

Fusco, V., Oguntoyinbo, F. A., & Franz, C. M. A. P. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-811412-4.00012-6 · Cited by 22

Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From

Lengeler, K. B., Šťovíček, V., Fennessy, R. T., Katz, M., & Förster, J. (2020) · Frontiers in Genetics · doi:10.3389/fgene.2020.582789 · Cited by 22

Symbiosis and the Anthropocene

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Fermentation microbiome and metabolic profiles of Indian palm wine

Prathiviraj, R., Rajeev, R., Jose, C. M., Begum, A., Selvin, J., & Kiran, G. S. (2022) · Gene Reports · doi:10.1016/j.genrep.2022.101543 · Cited by 21

Quality, safety, biofunctionality and fermentation control in soya

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A Strategy to Design Efficient Fermentation Processes for Traditional Beverages Production: Prickly Pear Wine

Navarrete-Bolaños, J. L., Fato‐Aldeco, E., Gutiérrez-Moreno, K., Botello-Álvarez, J. E., Jiménez‐Islas, H., & Rico-Martı́nez, R. (2013) · Journal of Food Science · doi:10.1111/1750-3841.12237 · Cited by 21

Correlation of Some Substrate Parameters in Growing Lactobacillus acidophilus on Vegetable and Fruit Cocktail Juices

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Designing with microbial cellulose to feed new biological cycles1

Cohen, N., Sicher, E., & Yavuz, S. U. (2020) · International Journal of Food Design · doi:10.1386/ijfd_00003_1 · Cited by 19

Investigation of changes in rheological properties during processing of fermented cereal beverages

Iskakova, J., Smanalıeva, J., & Methner, F.-J. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-019-03865-9 · Cited by 18

Recovery of Commodities from Food Wastes Using Solid-State Fermentation

Kosseva, M. R. (2013) · Elsevier eBooks · doi:10.1016/b978-0-12-391921-2.00005-6 · Cited by 18

Industrial Enzyme Applications – Overview and Historic Perspective

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Intake of Koji Amazake Improves Defecation Frequency in Healthy Adults

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16 Microbial Biotechnology of Food Flavor Production

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Traditional Cereal Food as Container of Probiotic Bacteria “Lb. rhamnosusGG”: Optimization by Response Surface Methodology

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Biotechnological Tools in the Production of Functional Cereal-Based Beverages

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In silicoAnalysis of Bioactive Peptides

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Valorization of Different Dairy By-Products to Produce a Functional Dairy–Millet Beverage Fermented with Lactobacillus paracasei as an Adjunct Culture

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Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

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Survival of Bacillus cereus Vegetative Cells during Spanish-Style Fermentation of Conservolea Green Olives

Panagou, E. Ζ., Tassou, C. C., Vamvakoula, P., Saravanos, E. K. A., & Nychas, G. E. (2008) · Journal of Food Protection · doi:10.4315/0362-028x-71.7.1393 · Cited by 15

Safety of Fermented Cereals and Legumes

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Maize Utilisation in Food Bioprocessing: An Overview

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Microbiological and technological aspects of cassava-starch fermentation

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Gluten-Reduced Sweet Potato-Wheat Bread: Influence of Fermented Sweet Potato Flour Addition on Bread Quality and Dough Rheology

Ayo‐Omogie, H. N. (2020) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2020.1738297 · Cited by 14

Physicochemical Changes Occurring during Long-Time Fermentation of the Indigenous Alcoholic Sorghum-Based Beverages Brewed in Northern Cameroon

Bayoï, J. R., & Etoa, F. (2021) · Beverages · doi:10.3390/beverages7020039 · Cited by 14

Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage

Ojeda-Linares, C. I., Solís-García, I. A., & Casas, A. (2022) · Frontiers in Ecology and Evolution · doi:10.3389/fevo.2022.821268 · Cited by 14

Microbial and Biochemical Changes Occurring During Production of Traditional Rwandese Banana Beer “Urwagwa”

Parawira, W. (2012) · Fermentation Technology · doi:10.4172/2167-7972.1000104 · Cited by 14

Effects of Fermentation on the Nutritional Quality of QPM and Soybean Blends for the Production of Weaning Food

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Comparative shelf life study of two different rice beers prepared using wild-type and established microbial starters

Mangang, K. C. S., Das, A. J., & Deka, S. C. (2017) · Journal of the Institute of Brewing · doi:10.1002/jib.446 · Cited by 14

Fermented beverages: geographical distribution and bioactive compounds with health benefits

Liburdi, K., Bernini, R., & Esti, M. (2020) · Elsevier eBooks · doi:10.1016/b978-0-444-64301-8.00006-8 · Cited by 14

Alcoholic Fermentation

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Himalayan fermented beverages and their therapeutic properties with scientific validations: a comprehensive review

Majumder, S., & Bhattacharya, M. (2024) · Journal of Ethnic Foods · doi:10.1186/s42779-024-00260-4 · Cited by 13

Fungal colonization of sago starch in Papua New Guinea

Greenhill, A. R., Shipton, W. A., Blaney, B. J., & Warner, J. M. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.08.007 · Cited by 13

Aflatoxin production and in vitro toxicity of Aspergilli section Flavi isolated from air samples collected from different environments

Jakšić, D., Kocsubé́, S., Bencsik, O., Kecskeméti, A., Szekeres, A., Jelić, D., Kopjar, N., Vágvölgyi, C., Varga, J., & Klarić, M. Š. (2019) · Mycotoxin Research · doi:10.1007/s12550-019-00345-z · Cited by 13

Fungal mats in solid-state fermentation

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Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities

Bruce, B. B., Boateng, I. D., & Boateng, C. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103291 · Cited by 16

Evolution of Proteolytic Tasty Components During Preparation of Douchiba, a Traditional Chinese Soy-Fermented Appetizer

Ding, X., & Qin, L. (2007) · University of Zagreb University Computing Centre (SRCE) · Cited by 12

Effects of replacing maize meal with rumen filtrate-fermented cassava meal on growth and egg production performance in Japanese quails (Cortunix japonica)

Kanyinji, F., & Moonga, M. (2014) · Journal of Advanced Veterinary and Animal Research · doi:10.5455/javar.2014.a19 · Cited by 12

Diversity of Fermented Beverages and Alcoholic Drinks

Tamang, J. P. (2010) · doi:10.1201/ebk1420094954-7 · Cited by 12

Characterization and product innovation of sufu - a Chinese fermented soybean food

Han, B. (2003) · doi:10.18174/121377 · Cited by 12

Microbiome catalog and dynamics of the Chinese liquor fermentation process

Zhu, X. H., Chen, L., Yang, P., Luo, S., Teng, M., Zhu, W., Li, Y., Zhao, D., Wang, N., Chen, X., et al. (2025) · Bioresource Technology · doi:10.1016/j.biortech.2025.132620 · Cited by 11

A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk

Paveljšek, D., Pertziger, E., Fardet, A., Panagiotakos, D. B., Savary‐Auzeloux, I., Adamberg, S., Peñas, E., Frías, J., Ntantou, A., Diamantoglou, I., et al. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1657100 · Cited by 12

Characterisation of aroma volatiles of indigenous alcoholic beverages:burukutuandpito

Onyenekwe, P. C., Erhabor, G. O., & Akande, S. A. (2015) · Natural Product Research · doi:10.1080/14786419.2015.1032279 · Cited by 11

In vitro characterization of Saccharomyces cerevisiae HM535662 obtained from an indigenous fermented food “Bhaturu” of Western Himalayas

Sourabh, A. (2012) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb11.3295 · Cited by 11

Ethnic Fermented Foods and Beverages of Bangladesh

Hossain, M., & Kabir, Y. (2016) · Springer eBooks · doi:10.1007/978-81-322-2800-4_3 · Cited by 11

Traditionally fermented alcoholic beverages of high altitude Bhotiya tribal community in Kumaun Himalaya, India

Kishor, K. (2013) · African Journal of Food Science · doi:10.5897/ajfs2013.1071 · Cited by 10

Preservation of pears in water in the presence of Sinapis arvensis seeds: A Greek tradition

Papatsaroucha, E., Pavlidou, S., Hatzikamari, M., Lazaridou, A., Torriani, S., Gerasopoulos, D., & LITOPOULOU‐TZANETAKI, E. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.08.015 · Cited by 10

From Traditional Knowledge to an Innovative Approach for Bio-preservation in Food by Using Lactic Acid Bacteria

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The role of modern malnutrition in modelling Roman malnutrition: Aid or anachronism?

Heinrich, F., & Erdkamp, P. (2017) · Journal of Archaeological Science Reports · doi:10.1016/j.jasrep.2017.06.011 · Cited by 10

The Lactic Acid Bacteria Genome Project

Mills, D. A. (2004) · Journal of Food Science · doi:10.1111/j.1365-2621.2004.tb17873.x · Cited by 10

Fermentation and Enzyme Technologies in Food Processing

Demırcı, A., Izmirlioglu, G., & Ercan, D. (2014) · Food processing · doi:10.1002/9781118846315.ch6 · Cited by 10

Indian Traditional Fermented Foods: The Role of Lactic Acid Bacteria

Roopashri, A. N., Savitha, J., Divyashree, M. S., Mamatha, B. S., Rani, K. A. U., & Kumar, A. (2023) · IntechOpen eBooks · doi:10.5772/intechopen.110741 · Cited by 9

Le kawal, un condiment a base de feuilles fermentees de senna obtusifolia: technologies et valeurs nutritionnelles

Laboratoire de Biochimie et Immunologie Appliquées (LaBIA/CRSBAN), U. O. 1. P. J. K.-Z., Lawane, A. I., Flibert, G., Tapsoba, F., Zongo, C., Laboratoire de Biochimie et Immunologie Appliquées (LaBIA/CRSBAN), U. O. 1. P. J. K.-Z., Ousman, A. H., Laboratoire de Biochimie et Immunologie Appliquées (LaBIA/CRSBAN), U. O. 1. P. J. K.-Z., Faculté des Sciences Exactes et Appliquées (FSEA), L. D. R. S. L. S. N. (., aboratoire de Biotechnologie, D. S. A. E. N. (., et al. (2019) · African Journal of Food Agriculture Nutrition and Development · doi:10.18697/ajfand.85.17435 · Cited by 9

Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania

Abass, A. B., Adegoke, G. O., Awoyale, W., Gaspar, A., Mlingi, N., Andrianavalona, V., Randrianarivelo, R., Sulyok, M., Mneney, A., & Ranaivoson, L. R. (2018) · Food Control · doi:10.1016/j.foodcont.2018.12.025 · Cited by 9

Isolation and Identification of Lactobacillus brevis from Cottage Cheese of Bazoft City, Iran and Evaluation of Its Antimicrobial Activity Against Some Pathogenic Microorganisms

Champiri, I. D., Bamzadeh, Z., Rahimi, E., & Rouhi, L. (2022) · Iranian Journal of Medical Microbiology · doi:10.30699/ijmm.16.1.17 · Cited by 9

Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

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Gemcitabine and docetaxel in metastatic breast cancer.

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Food safety and security of sago starch in rural Papua New Guinea

Greenhill, A. R. (2025) · ResearchOnline - JCU (James Cook University) · doi:10.25903/wpss-0g32 · Cited by 9

Sourdough and cereal‐based foods

Settanni, L. (2017) · doi:10.1002/9781118933794.ch11 · Cited by 9

Effect of Traditional Dried Starter Culture on Morphological, Chemical and Physicochemical Properties of Sweet Fermented Glutinous Rice Products

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A study on the fermentation pattern of common millets in Koozh preparation - a traditional South Indian food

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