Bacillus species in food fermentations: an underappreciated group of organisms for safe use in food fermentations
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The genus Bacillus has important roles in food (particularly soybean) fermentation.
“which has important roles in food (particularly soybean) fermentation.”
From Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome. (2024) · cites this paper as [102]
Cites
Gut-microbiota-targeted diets modulate human immune status
Wastyk, H. C., Fragiadakis, G. K., Perelman, D., Dahan, D., Merrill, B. D., Yu, F. B., Topf, M., Gonzalez, C. G., Van Treuren, W., Han, S., et al. (2021) · Cell · doi:10.1016/j.cell.2021.06.019 · Cited by 1,385 · see citing works
Marco, M. L., Sanders, M. E., Gänzle, M., Arrieta, M. C., Cotter, P. D., De Vuyst, L., Hill, C., Holzapfel, W., Lebeer, S., Merenstein, D., et al. (2021) · Nature Reviews Gastroenterology & Hepatology · doi:10.1038/s41575-020-00390-5 · Cited by 937 · see citing works
Self-citation(BIOHAZ), E. P. O. B. H., Koutsoumanis, K., Allende, A., Alvarez‐Ordóñez, A., Bolton, D., Bover‐Cid, S., Chemaly, M., Davies, R., De Cesare, A., Hilbert, F., et al. (2020) · EFSA Journal · doi:10.2903/j.efsa.2020.5966 · Cited by 294 · see citing works
(BIOHAZ), E. P. O. B. H., Koutsoumanis, K., Allende, A., Alvarez‐Ordóñez, A., Bolton, D., Bover‐Cid, S., Chemaly, M., Davies, R., De Cesare, A., Hilbert, F., et al. (2022) · EFSA Journal · doi:10.2903/j.efsa.2022.7045 · Cited by 143 · see citing works
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Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.
Carlino, N., Blanco-Míguez, A., Punčochář, M., Mengoni, C., Pinto, F., Tatti, A., Manghi, P., Armanini, F., Avagliano, M., Barcenilla, C., et al. (2024) · Cell · doi:10.1016/j.cell.2024.07.039 · Cited by 146 · see citing works
“101,102 We also defined the SGB enrichment score (STAR Methods) and identified fermented fish, fermented legumes, fermented seeds, fermented tubers and roots, and meat as the categories with the highest number of category-specific enriched SGBs (Figure 4F); this aligned roughly with the categories…”
- Authors
- Li, Z., Zheng, M., Zheng, J., & Gänzle, M. G.
- Affiliations
- University of Alberta (CA)
- Huazhong Agricultural University (CN)
- Corresponding author
- Gänzle, Michael G
- Venue
- Current Opinion in Food Science
- Publisher
- Elsevier BV
- Published
- 2023-04
- Volume
- 50
- Pages
- 101007
- ISSN
- 2214-7993 (ISSN-L)
- OpenAlex
- W4319938631
- Cited by
- 128
- References
- 4
- Citations by year
- 2026: 34 · 2025: 38 · 2024: 33 · 2023: 23
- FWCI
- 2.96
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- Current Opinion in Food Science (publishedVersion)
- Funders
- Natural Sciences and Engineering Research Council of Canada
- Canada Research Chairs
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Keywords
- Bacillus, fermented foods, food safety, food quality, amylase, proteolytic enzymes, exopolysaccharides, lipopeptides, antimicrobial activity, metabolic phenotypes
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
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