Metabolic and Functional Paths of Lactic Acid Bacteria in Plant Foods: Get out of the Labyrinth

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Exploitation of vegetables and fruits through lactic acid fermentation.

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Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

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Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery

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Addressing the inter‐individual variation in response to consumption of plant food bioactives: Towards a better understanding of their role in healthy aging and cardiometabolic risk reduction

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FODMAPs: food composition, defining cutoff values and international application

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Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

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From yogurt to yield: Potential applications of lactic acid bacteria in plant production

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Isolation and characterization of fructophilic lactic acid bacteria from fructose-rich niches

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Gut microbiota-involved mechanisms in enhancing systemic exposure of ginsenosides by coexisting polysaccharides in ginseng decoction

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Identifying the limits for ellagic acid bioavailability: A crossover pharmacokinetic study in healthy volunteers after consumption of pomegranate extracts

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Metabolic Responses of Lactobacillus plantarum Strains during Fermentation and Storage of Vegetable and Fruit Juices

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Vegetable foods: a cheap source of proteins and peptides with antihypertensive, antioxidant, and other less occurrence bioactivities.

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Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

Filannino, P., Azzi, L., Cavoski, I., Vincentini, O., Rizzello, C. G., Gobbetti, M., & Cagno, R. D. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.03.002 · Cited by 168 · see citing works

Antifungal hydroxy fatty acids produced during sourdough fermentation: Microbial and enzymatic pathways, and antifungal activity in bread

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Tannin Degradation by a Novel Tannase Enzyme Present in Some Lactobacillus plantarum Strains

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Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

Minervini, F., Celano, G., Lattanzi, A., Tedone, L., Mastro, G. D., Gobbetti, M., & Angelis, M. D. (2015) · Applied and Environmental Microbiology · doi:10.1128/aem.01852-15 · Cited by 126 · see citing works

Activation of the Nrf2 Cell Defense Pathway by Ancient Foods: Disease Prevention by Important Molecules and Microbes Lost from the Modern Western Diet

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Lactic acid fermentation as a tool to enhance the antioxidant properties of Myrtus communis berries

Curiel, J. A., Pinto, D., Marzani, B., Filannino, P., Farris, G. A., Gobbetti, M., & Rizzello, C. G. (2015) · Microbial Cell Factories · doi:10.1186/s12934-015-0250-4 · Cited by 118 · see citing works

Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Rizzello, C. G., Losito, I., Facchini, L., Katina, K., Palmisano, F., Gobbetti, M., & Coda, R. (2016) · Scientific Reports · doi:10.1038/srep32452 · Cited by 114 · see citing works

Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

Filannino, P., Gobbetti, M., Angelis, M. D. D., & Cagno, R. D. (2014) · Applied and Environmental Microbiology · doi:10.1128/aem.02413-14 · Cited by 112 · see citing works

Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making

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Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds

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Lactic acid bacterial fermentation modified phenolic composition in tea extracts and enhanced their antioxidant activity and cellular uptake of phenolic compounds following in vitro digestion

Zhao, D., & Shah, N. P. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.10.033 · Cited by 95 · see citing works

Metabolism of Fructophilic Lactic Acid Bacteria Isolated from the Apis mellifera L. Bee Gut: Phenolic Acids as External Electron Acceptors

Filannino, P., Cagno, R. D., Addante, R., Pontonio, E., & Gobbetti, M. (2016) · Applied and Environmental Microbiology · doi:10.1128/aem.02194-16 · Cited by 92 · see citing works

Cloning and characterization of a new laccase from Lactobacillus plantarum J16 CECT 8944 catalyzing biogenic amines degradation

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Lactic Acid Fermentation of Cactus Cladodes (Opuntia ficus-indica L.) Generates Flavonoid Derivatives with Antioxidant and Anti-Inflammatory Properties

Filannino, P., Cavoski, I., Thlien, N., Vincentini, O., Angelis, M. D., Silano, M., Gobbetti, M., & Cagno, R. D. (2016) · PLoS ONE · doi:10.1371/journal.pone.0152575 · Cited by 87 · see citing works

Perspectives of engineering lactic acid bacteria for biotechnological polyol production

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In vitro biotransformation of red ginseng extract by human intestinal microflora: Metabolites identification and metabolic profile elucidation using LC–Q-TOF/MS

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Key volatile aroma compounds of lactic acid fermented malt based beverages – impact of lactic acid bacteria strains

Dongmo, S. N., Sacher, B., Kollmannsberger, H., & Becker, T. M. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.02.091 · Cited by 74 · see citing works

Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates

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Permeability and Stability Properties of Membranes Formed by Lipids Extracted fromLactobacillus acidophilusGrown at Different Temperatures

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Immunomodulatory activity of a gut microbial metabolite of dietary linoleic acid, 10-hydroxy-cis-12-octadecenoic acid, associated with improved antioxidant/detoxifying defences

Bergamo, P., Luongo, D., Miyamoto, J., Cocca, E., Kishino, S., Ogawa, J., Tanabe, S., & Rossi, M. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.10.007 · Cited by 67 · see citing works

Exploitation of grape marc as functional substrate for lactic acid bacteria and bifidobacteria growth and enhanced antioxidant activity

Campanella, D., Rizzello, C. G., Fasciano, C., Gambacorta, G., Pinto, D., Marzani, B., Scarano, N., Angelis, M. D., & Gobbetti, M. (2017) · Food Microbiology · doi:10.1016/j.fm.2017.01.019 · Cited by 64 · see citing works

Bioprocessing technology to exploit organic palm date (Phoenix dactylifera L. cultivar Siwi) fruit as a functional dietary supplement

Cagno, R. D., Filannino, P., Cavoski, I., Lanera, A., Mamdouh, B. M., & Gobbetti, M. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.01.033 · Cited by 62 · see citing works

Fermented food in the context of a healthy diet

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Optimised method for the analysis of phenolic compounds from caper ( Capparis spinosa L.) berries and monitoring of their changes during fermentation

Francesca, N., Barbera, M., Martorana, A., Saiano, F., Gaglio, R., Aponte, M., Moschetti, G., & Settanni, L. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.10.045 · Cited by 53 · see citing works

Modulatory effects of a cranberry extract co-supplementation with Bacillus subtilis CU1 probiotic on phenolic compounds bioavailability and gut microbiota composition in high-fat diet-fed mice

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Genome‐wide transcriptomic responses of a human isolate of L actobacillus plantarum exposed to p‐coumaric acid stress

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Application' and validation of autochthonous lactic acid bacteria starter cultures for controlled leek fermentations and their influence on the antioxidant properties of leek

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Transcriptional reprogramming and phenotypic switching associated with the adaptation of Lactobacillus plantarum C2 to plant niches

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Reduction of Biogenic Amines during Miso Fermentation by Lactobacillus plantarum as a Starter Culture

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Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues

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In vitro fermentation of nuts results in the formation of butyrate and c9,t11 conjugated linoleic acid as chemopreventive metabolites

Schlörmann, W., Birringer, M., Lochner, A., Stefan Lorkowski, A., Richter, I., Rohrer, C., & Glei, M. (2015) · European Journal of Nutrition · doi:10.1007/s00394-015-1020-0 · Cited by 42 · see citing works

Polyol production during heterofermentative growth of the plant isolate Lactobacillus florum 2F

Tyler, C., Kopit, L. M., Doyle, C., Yu, A. O., Hugenholtz, J., & Marco, M. L. (2016) · Journal of Applied Microbiology · doi:10.1111/jam.13108 · Cited by 41 · see citing works

Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)

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Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034

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Novel Food Fermentation Technologies

Ojha, K. S., & Tiwari, B. K. (2016) · Food engineering series · doi:10.1007/978-3-319-42457-6_1 · Cited by 34 · see citing works

Molecular adaptation of Lactobacillus plantarum WCFS1 to gallic acid revealed by genome-scale transcriptomic signature and physiological analysis

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Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometry

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Transcriptome analysis of beer-spoiling Lactobacillus brevis BSO 464 during growth in degassed and gassed beer

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Conjugated linoleic acid production from various substrates by probiotic Lactobacillus plantarum

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Novel Fermented Fruit and Vegetable-Based Products

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Effect of ripening stage on the development of the microbial community during spontaneous fermentation of green tomatoes

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Conversion of Flavonols Kaempferol and Quercetin in Mulberry (M orus Alba L.) Leaf Using Plant-Fermenting L actobacillus Plantarum

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Transcriptional Reprogramming at Genome-Scale of Lactobacillus plantarum WCFS1 in Response to Olive Oil Challenge

Esteban-Torres, M., Reverón, I., Plaza‐Vinuesa, L., Rivas, B. D. L., Múñoz, R., & de Felipe, F. L. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.00244 · Cited by 13 · see citing works

Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry

Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., & Geng, W. (2021) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2021.612285 · Cited by 1,001 · see citing works

Polyphenol-Mediated Gut Microbiota Modulation: Toward Prebiotics and Further

Rodríguez-Daza, M.-C., Pulido-Mateos, E. C., Lupien‐Meilleur, J., Guyonnet, D., Desjardins, Y., & Roy, D. (2021) · Frontiers in Nutrition · doi:10.3389/fnut.2021.689456 · Cited by 490 · see citing works

Novel insights on the functional/nutritional features of the sourdough fermentation

Gobbetti, M., Angelis, M. D., Cagno, R. D., Calasso, M. P., Archetti, G., & Rizzello, C. G. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.05.018 · Cited by 341 · see citing works

Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

Rodríguez, L. G. R., Zamora-Gasga, V. M., Pescuma, M., Nieuwenhove, C. P. V., Mozzi, F., & Sánchez-Burgos, J. A. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109854 · Cited by 312 · see citing works

Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria

Li, T., Jiang, T., Liu, N., Wu, C., Xu, H., & Lei, H. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127859 · Cited by 292 · see citing works

Plant-Based Alternatives to Yogurt: State-of-the-Art and Perspectives of New Biotechnological Challenges

Montemurro, M., Pontonio, E., Coda, R., & Rizzello, C. G. (2021) · Foods · doi:10.3390/foods10020316 · Cited by 289 · see citing works

Effects of lactic acid fermentation-based biotransformation on phenolic profiles, antioxidant capacity and flavor volatiles of apple juice

Wu, C., Li, T., Jing, Q., Jiang, T., Xu, H., & Lei, H. (2020) · LWT · doi:10.1016/j.lwt.2020.109064 · Cited by 287 · see citing works

Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review

Szutowska, J. (2020) · European Food Research and Technology · doi:10.1007/s00217-019-03425-7 · Cited by 234 · see citing works

Fermentation for tailoring the technological and health related functionality of food products

Terefe, N. S., & Augustin, M. A. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1666250 · Cited by 219 · see citing works

Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina

Rodríguez, L. G. R., Mohamed, F., Bleckwedel, J., Medina, R. B., Vuyst, L. D., Hebert, E. M., & Mozzi, F. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.01091 · Cited by 207 · see citing works

Occurrence and Dynamism of Lactic Acid Bacteria in Distinct Ecological Niches: A Multifaceted Functional Health Perspective

George, F., Daniel, C., Thomas, M., Singer, E., Guilbaud, A., Tessier, F. J., Revol-Junelles, A.-M., Borges, F., & Foligné, B. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.02899 · Cited by 198 · see citing works

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes

Verni, M., Verardo, V., & Rizzello, C. G. (2019) · Foods · doi:10.3390/foods8090362 · Cited by 190 · see citing works

Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

Cichońska, P., & Ziarno, M. (2021) · Microorganisms · doi:10.3390/microorganisms10010091 · Cited by 177 · see citing works

High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation

Tlais, A. Z. A., Fiorino, G. M., Polo, A., Filannino, P., & Cagno, R. D. (2020) · Molecules · doi:10.3390/molecules25132987 · Cited by 171 · see citing works

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

Sabater, C., Ruíz, L., Delgado, S., Ruas‐Madiedo, P., & Margollés, A. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.581997 · Cited by 161 · see citing works

Nutritional properties and health aspects of pulses and their use in plant‐based yogurt alternatives

Boeck, T., Sahin, A. W., Zannini, E., & Arendt, E. K. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12778 · Cited by 157 · see citing works

Lactic Fermented Fruit or Vegetable Juices: Past, Present and Future

Garcia, C., Guérin, M. C., Souidi, K., & Remize, F. (2020) · Beverages · doi:10.3390/beverages6010008 · Cited by 155 · see citing works

Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation

Liang, H., He, Z., Wang, X., Song, G., Chen, H., Lin, X., Ji, C., & Li, S. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103537 · Cited by 140 · see citing works

Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria

Yu, A. O., Leveau, J. H. J., & Marco, M. L. (2019) · Environmental Microbiology Reports · doi:10.1111/1758-2229.12794 · Cited by 133 · see citing works

Lactic acid fermentation as a useful strategy to recover antimicrobial and antioxidant compounds from food and by-products

Khubber, S., Martí-Quijal, F. J., Tomasevic, I. B., Remize, F., & Barba, F. J. (2021) · Current Opinion in Food Science · doi:10.1016/j.cofs.2021.11.013 · Cited by 131 · see citing works

Impact of Lactic Acid Bacteria Fermentation on Phenolic Compounds and Antioxidant Activity of Avocado Leaf Extracts

Montijo-Prieto, S. D., Razola‐Díaz, M. D. C., Barbieri, F., Tabanelli, G., Gardini, F., Jiménez‐Valera, M., Ruiz‐Bravo, A., Verardo, V., & Gómez‐Caravaca, A. M. (2023) · Antioxidants · doi:10.3390/antiox12020298 · Cited by 128 · see citing works

Some Important Metabolites Produced by Lactic Acid Bacteria Originated from Kimchi

Lee, S.-J., Jeon, H. S., Yoo, J., & Kim, J.-H. (2021) · Foods · doi:10.3390/foods10092148 · Cited by 120 · see citing works

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

Gobbetti, M., Angelis, M. D., Cagno, R. D., Polo, A., & Rizzello, C. G. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1631753 · Cited by 116 · see citing works

Solid state lactic acid fermentation: A strategy to improve wheat bran functionality

Spaggiari, M., Ricci, A., Calani, L., Bresciani, L., Neviani, E., Dall’Asta, C., Lazzi, C., & Galaverna, G. (2019) · LWT · doi:10.1016/j.lwt.2019.108668 · Cited by 115 · see citing works

The Progress of Multi-Omics Technologies: Determining Function in Lactic Acid Bacteria Using a Systems Level Approach

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In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

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Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08

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Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

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Production of a Novel Functional Fruit Beverage Consisting of Cornelian Cherry Juice and Probiotic Bacteria

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Lactic Acid Fermentation of Pomegranate Juice as a Tool to Improve Antioxidant Activity

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The microbial succession and their correlation with the dynamics of flavor compounds involved in the natural fermentation of suansun, a traditional Chinese fermented bamboo shoots

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New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods

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Microbiological, Biochemical, and Functional Aspects of Fermented Vegetable and Fruit Beverages

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Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha

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Unique Microbial Diversity and Metabolic Pathway Features of Fermented Vegetables From Hainan, China

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Lactic Acid Bacteria in Sustainable Food Production

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Citrus pomace fermentation with autochthonous probiotics improves its nutrient composition and antioxidant activities

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How Microbiome Composition Correlates with Biochemical Changes during Sauerkraut Fermentation: a Focus on Neglected Bacterial Players and Functionalities

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Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

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Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)

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Nutritional and flavor properties of grape juice as affected by fermentation with lactic acid bacteria

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High-Efficiency Genome Editing Based on Endogenous CRISPR-Cas System Enhances Cell Growth and Lactic Acid Production in Pediococcus acidilactici

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Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages

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Changes in nutritional composition, volatile organic compounds and antioxidant activity of peach pulp fermented by lactobacillus

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A novel strategy for improving the antioxidant, iridoid, and flavor properties of Noni (Morinda citrifolia L.) fruit juice by lactic acid bacteria fermentation

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Fermentation as a tool for increasing food security and nutritional quality of indigenous African leafy vegetables: the case of Cucurbita sp.

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Anti-Oxidant and Anti-Inflammatory Substance Generated Newly in Paeoniae Radix Alba Extract Fermented with Plant-Derived Lactobacillus brevis 174A

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New technology to overcome defects in production of fermented plant products- a review

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Fermentation of chickpea flour with selected lactic acid bacteria for improving its nutritional and functional properties

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Buckwheat Secondary Metabolites: Potential Antifungal Agents

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Microbial high throughput phenomics: The potential of an irreplaceable omics

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Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

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Interaction between plants and epiphytic lactic acid bacteria that affect plant silage fermentation

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Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus

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Healthy Gut Microbiome Composition Enhances Disease Resistance and Fat Deposition in Tibetan Pigs

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Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

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Fermentation of Orange Peels by Lactic Acid Bacteria: Impact on Phenolic Composition and Antioxidant Activity

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Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane ( Portulaca oleracea L.)

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Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

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Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid

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Biological control of Erwinia mallotivora, the causal agent of papaya dieback disease by indigenous seed-borne endophytic lactic acid bacteria consortium

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Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications

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Lactobacillus Use for Plant Fermentation: New Ways for Plant-Based Product Valorization

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