Metabolic and functional paths of lactic acid bacteria in plant foods: get out of the labyrinth

Food microbiology : fundamentals and frontiers

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Structure and functions of the bacterial microbiota of plants

Bulgarelli, D., Schlaeppi, K., Spaepen, S., van Themaat, E. V. L., & Schulze-Lefert, P. (2013) · Annual Review of Plant Biology · doi:10.1146/annurev-arplant-050312-120106 · Cited by 3,308

Exploitation of vegetables and fruits through lactic acid fermentation.

Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M. (2013) · Food Microbiology · doi:10.1016/j.fm.2012.09.003 · Cited by 644

Structure-function relationships of the antibacterial activity of phenolic acids and their metabolism by lactic acid bacteria

Sánchez-Maldonado, A. F., Schieber, A., & Gänzle, M. G. (2011) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2011.05141.x · Cited by 414

Interactions of gut microbiota with dietary polyphenols and consequences to human health

Tomás-Barberán, F. A., Selma, M. V., & Espı́n, J. C. (2016) · Current Opinion in Clinical Nutrition & Metabolic Care · doi:10.1097/mco.0000000000000314 · Cited by 372

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

Filannino, P., Bai, Y., Di Cagno, R., Gobbetti, M., & Gänzle, M. G. (2015) · Food Microbiology · doi:10.1016/j.fm.2014.08.018 · Cited by 354

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

Rizzello, C. G., Tagliazucchi, D., Babini, E., Sefora Rutella, G., Taneyo Saa, D. L., & Gianotti, A. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.09.023 · Cited by 250

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

Manach, C., Milenković, D., de Wiele, T. V., Rodriguez‐Mateos, A., de Roos, B., García‐Conesa, M., Landberg, R., Gibney, E. R., Heinonen, M., Tomás-Barberán, F. A., et al. (2016) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201600557 · Cited by 247

FODMAPs: food composition, defining cutoff values and international application

Varney, J. E., Barrett, J. S., Scarlata, K., Catsos, P., Gibson, P. R., & Muir, J. G. (2017) · Journal of Gastroenterology and Hepatology · doi:10.1111/jgh.13698 · Cited by 232

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

Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., Sarkar, D., & Shetty, K. (2017) · Process Biochemistry · doi:10.1016/j.procbio.2017.05.019 · Cited by 228

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

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 511

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 355

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 325

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

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 303

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

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

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 230

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

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

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 195

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

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

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

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

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 163

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

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 141

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

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

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

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 122

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

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

O’Donnell, S. T., Ross, R. P., & Stanton, C. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.03084 · Cited by 118

In vitro metabolism of elderberry juice polyphenols by lactic acid bacteria

Ricci, A., Cirlini, M., Calani, L., Bernini, V., Neviani, E., Rio, D. D., Galaverna, G., & Lazzi, C. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.10.046 · Cited by 111

Formation of a Mixed-Species Biofilm Is a Survival Strategy for Unculturable Lactic Acid Bacteria and Saccharomyces cerevisiae in Daqu, a Chinese Traditional Fermentation Starter

Fan, Y., Huang, X., Chen, J., & Han, B. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.00138 · Cited by 112

Design rules of plant-based yoghurt-mimic: Formulation, functionality, sensory profile and nutritional value

Dhakal, D., Younas, T., Bhusal, R. P., Devkota, L., Henry, C. J., & Dhital, S. (2023) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2023.108786 · Cited by 106

Momordica charantia juice with Lactobacillus plantarum fermentation: Chemical composition, antioxidant properties and aroma profile

Gao, H., Wen, J.-J., Hu, J., Nie, Q., Chen, H., Nie, S., Xiong, T., & Xie, M. (2019) · Food Bioscience · doi:10.1016/j.fbio.2019.03.007 · Cited by 105

Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough

Fang, L., Wang, W., Dou, Z., Chen, J., Meng, Y., Cai, L., & Li, Y. (2023) · LWT · doi:10.1016/j.lwt.2023.114438 · Cited by 105

Bacterial profiles and volatile flavor compounds in commercial Suancai with varying salt concentration from Northeastern China

Liang, H., He, Z., Wang, X., Song, G., Chen, H., Lin, X., Ji, C., & Zhang, S. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109384 · Cited by 101

Probiotic-fermented blueberry juice prevents obesity and hyperglycemia in high fat diet-fed mice in association with modulating the gut microbiota

Zhong, H., Abdullah, Deng, L., Zhao, M., Tang, J., Liu, T., Zhang, H., & Feng, F. (2020) · Food & Function · doi:10.1039/d0fo00334d · Cited by 100

Use of Dairy and Plant-Derived Lactobacilli as Starters for Cherry Juice Fermentation

Ricci, A., Cirlini, M., Maoloni, A., Rio, D. D., Calani, L., Bernini, V., Galaverna, G., Neviani, E., & Lazzi, C. (2019) · Nutrients · doi:10.3390/nu11020213 · Cited by 100

A role for gut microbiota in host niche differentiation

Greene, L. K., Williams, C. V., Junge, R. E., Mahefarisoa, K. L., Rajaonarivelo, T., Rakotondrainibe, H., O’Connell, T. M., & Drea, C. M. (2020) · The ISME Journal · doi:10.1038/s41396-020-0640-4 · Cited by 99

Fermented Foods as Functional Systems: Microbial Communities and Metabolites Influencing Gut Health and Systemic Outcomes

Park, I., & Mannaa, M. (2025) · Foods · doi:10.3390/foods14132292 · Cited by 104

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

Liu, L., Zhang, C., Zhang, C., Qu, G., Li, C., & Li, C. (2021) · Foods · doi:10.3390/foods10061343 · Cited by 94

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

Pasquale, I. D., Verni, M., Verardo, V., Gómez‐Caravaca, A. M., & Rizzello, C. G. (2021) · Foods · doi:10.3390/foods10010182 · Cited by 91

Insights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in Chinese wolfberry juice by select lactic acid bacteria

Jing, Q., Huang, H., Wang, J., Liu, N., Chen, X., Jiang, T., Xu, H., & Lei, H. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101264 · Cited by 89

A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation

Xu, J., Peng, S., Xiong, Y., Zheng, Z., Liu, M., Xu, J., Chen, W., Liu, M., Kong, J., Wang, C., et al. (2024) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.13362 · Cited by 88

Fermented Momordica charantia L. juice modulates hyperglycemia, lipid profile, and gut microbiota in type 2 diabetic rats

Gao, H., Wen, J.-J., Hu, J., Nie, Q., Chen, H., Xiong, T., Nie, S., & Xie, M. (2019) · Food Research International · doi:10.1016/j.foodres.2019.03.055 · Cited by 84

Food fermentations for improved digestibility of plant foods – an essential ex situ digestion step in agricultural societies?

Gänzle, M. G. (2020) · Current Opinion in Food Science · doi:10.1016/j.cofs.2020.04.002 · Cited by 87

Phenolics Profile, Antioxidant Activity and Flavor Volatiles of Pear Juice: Influence of Lactic Acid Fermentation Using Three Lactobacillus Strains in Monoculture and Binary Mixture

Wang, L., Zhang, H., & Lei, H. (2021) · Foods · doi:10.3390/foods11010011 · Cited by 82

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

Mantzourani, I., Nouska, C., Τέρπου, Α., Alexopoulos, A., Bezirtzoglou, E., Panayiotidis, M. I., Galanis, Α., & Plessas, S. (2018) · Antioxidants · doi:10.3390/antiox7110163 · Cited by 81

Functional fermented cherimoya (Annona cherimola Mill.) juice using autochthonous lactic acid bacteria

Isas, A. S., Mariotti‐Celis, M. S., Pérez‐Correa, J. R., Eduardo Fuentes, Q., Rodríguez, L., Palomo, I. F., Mozzi, F., & Nieuwenhove, C. P. V. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109729 · Cited by 80

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

Pontonio, E., Montemurro, M., Pinto, D., Marzani, B., Trani, A. A., Ferrara, G., Mazzeo, A., Gobbetti, M., & Rizzello, C. G. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.01550 · Cited by 79

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

Guan, Q., Huang, T., Peng, F., Huang, J., Liu, Z., Peng, Z., Xie, M., & Xiong, T. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111216 · Cited by 78

Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage

Qiu, L., Zhang, M., & Lu, C. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134722 · Cited by 78

β-Glucosidase Activity of Lactiplantibacillus plantarum: A Key Player in Food Fermentation and Human Health

Paventi, G., Martino, C. D., Coppola, F., & Iorizzo, M. (2025) · Foods · doi:10.3390/foods14091451 · Cited by 79

Fermented Portulaca oleracea L. Juice: A Novel Functional Beverage with Potential Ameliorating Effects on the Intestinal Inflammation and Epithelial Injury

Cagno, R. D., Filannino, P., Vincentini, O., Cantatore, V., Cavoski, I., & Gobbetti, M. (2019) · Nutrients · doi:10.3390/nu11020248 · Cited by 76

Isolation, characterization and comparative genomics of potentially probiotic Lactiplantibacillus plantarum strains from Indian foods

Surve, S., Shinde, D. B., & Kulkarni, R. (2022) · Scientific Reports · doi:10.1038/s41598-022-05850-3 · Cited by 74

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

Gustaw, K. M., Niedźwiedź, I., Rachwał, K., & Polak‐Berecka, M. (2021) · Foods · doi:10.3390/foods10071603 · Cited by 72

Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing

Rizzello, C. G., Coda, R., Wang, Y., Verni, M., Kajala, I., Katina, K., & Laitila, A. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.08.014 · Cited by 78

Effect of Lactobacillus plantarum NCU116 Fermentation on Asparagus officinalis Polysaccharide: Characterization, Antioxidative, and Immunoregulatory Activities

Zhang, Z., Fan, S., Huang, D., Yu, Q., Liu, X., Li, C., Wang, S., Xiong, T., Nie, S., & Xie, M. (2018) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.8b03220 · Cited by 68

Optimization of strains for fermentation of kiwifruit juice and effects of mono- and mixed culture fermentation on its sensory and aroma profiles

Lan, T., Lv, X., Zhao, Q., Lei, Y., Gao, C., Yuan, Q., Sun, X., Liu, X., & Ma, T. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.100595 · Cited by 67

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

Ayed, L., M’hir, S., & Hamdi, M. (2020) · Journal of Chemistry · doi:10.1155/2020/5790432 · Cited by 66

Microbial metabolic transformation and antioxidant activity evaluation of polyphenols in kombucha

Shi, S., Wei, Y., Lin, X., Liang, H., Zhang, S., Chen, Y., Dong, L., & Ji, C. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.102287 · Cited by 66

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

Peng, Q., Jiang, S., Chen, J., Ma, C., Huo, D., Shao, Y., & Zhang, J. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00399 · Cited by 66

Lactofermentation of vegetables: An ancient method of preservation matching new trends

Thierry, A., Baty-Julien, C., Marché, L., Chuat, V., Picard, O., Lortal, S., & Valence, F. (2023) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.07.009 · Cited by 66

Lactic Acid Bacteria in Sustainable Food Production

Rachwał, K., & Gustaw, K. (2024) · Sustainability · doi:10.3390/su16083362 · Cited by 64

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

Hu, X., Zeng, J., Shen, F., Xia, X., Tian, X., & Wu, Z. (2022) · LWT · doi:10.1016/j.lwt.2022.113076 · Cited by 63

Comprehensive investigation on volatile and non-volatile metabolites in broccoli juices fermented by animal- and plant-derived Pediococcus pentosaceus

Xu, X., Bi, S., Lao, F., Chen, F., Liao, X., & Wu, J. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.128118 · Cited by 62

Application of lactic acid bacteria in green biorefineries

Lübeck, M., & Lübeck, P. S. (2019) · FEMS Microbiology Letters · doi:10.1093/femsle/fnz024 · Cited by 64

Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation

Montemurro, M., Celano, G., Angelis, M. D., Gobbetti, M., Rizzello, C. G., & Pontonio, E. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103491 · Cited by 59

Effects of lactic acid bacteria fermentation on chemical compounds, antioxidant capacities and hypoglycemic properties of pumpkin juice

Sun, X., Zhang, Y., Li, F., Jiao, X., Ma, D., Zhang, L., Yang, B., Zhao, J., Han, J., & Li, Q. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.102126 · Cited by 58

“Processing-structure-activity” relationships of polysaccharides in Chinese Materia Medica: A comprehensive review

Zhu, L., Gong, H., Gan, X., Bu, Y., Liu, Y., Zhang, T., Chen, J., Xu, Y., Shi, S., Li, T., et al. (2025) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2025.123503 · Cited by 58

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours

Pontonio, E., Raho, S., Dingeo, C., Centrone, D., Carofiglio, V. E., & Rizzello, C. G. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.01664 · Cited by 57

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

Tlais, A. Z. A., Lemos, W. J. F., Filannino, P., Campanaro, S., Gobbetti, M., & Cagno, R. D. (2022) · Microbiology Spectrum · doi:10.1128/spectrum.00168-22 · Cited by 59

Dynamic variation in biochemical properties and prebiotic activities of polysaccharides from longan pulp during fermentation process

Huang, F., Hong, R., Zhang, R., Dong, L., Bai, Y., Liu, L., Jia, X., Wang, G., & Zhang, M. (2019) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2019.04.032 · Cited by 54

Evaluating the changes in phytochemical composition, hypoglycemic effect, and influence on mice intestinal microbiota of fermented apple juice

Wang, X., Wang, Y., Han, M., Liang, J., Zhang, M., Bai, X., Yue, T., & Gao, Z. (2022) · Food Research International · doi:10.1016/j.foodres.2022.110998 · Cited by 52

Selection of Lactic Acid Bacteria Isolated from Fresh Fruits and Vegetables Based on Their Antimicrobial and Enzymatic Activities

Linares-Morales, J. R., Cuellar-Nevárez, G. E., Rivera-Chavira, B. E., Gutiérrez‐Méndez, N., Pérez-Vega, S. B., & Nevárez‐Moorillón, G. V. (2020) · Foods · doi:10.3390/foods9101399 · Cited by 52

Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation

Cele, N. P., Akinola, S. A., Manhivi, V. E., Shoko, T., Remize, F., & Sivakumar, D. (2022) · Foods · doi:10.3390/foods11050682 · Cited by 50

Purification and Biochemical Characterization of Phytase Enzyme from Lactobacillus coryniformis (MH121153)

Demir, Y., Dikbaş, N., & Beydemir, Ş. (2018) · Molecular Biotechnology · doi:10.1007/s12033-018-0116-1 · Cited by 50

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

Filannino, P., Tlais, A. Z. A., Morozova, K., Cavoski, I., Scampicchio, M., Gobbetti, M., & Cagno, R. D. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126384 · Cited by 50

Biotechnological re-cycling of apple by-products: A reservoir model to produce a dietary supplement fortified with biogenic phenolic compounds

Tlais, A. Z. A., Ros, A. D., Filannino, P., Vincentini, O., Gobbetti, M., & Cagno, R. D. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127616 · Cited by 49

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

Pontonio, E., Verni, M., Dingeo, C., Díaz‐de‐Cerio, E., Pinto, D., & Rizzello, C. G. (2020) · Antioxidants · doi:10.3390/antiox9121258 · Cited by 50

Enhanced Exopolysaccharide Production by Lactobacillus rhamnosus in Co-Culture with Saccharomyces cerevisiae

Bertsch, A., Roy, D., & LaPointe, G. (2019) · Applied Sciences · doi:10.3390/app9194026 · Cited by 48

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

Wu, B., Liu, J., Yang, W., Zhang, Q., Yang, Z., Liu, H., Lv, Z., Zhang, C., & Jiao, Z. (2021) · International Journal of Food Properties · doi:10.1080/10942912.2021.1942041 · Cited by 48

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

Liu, L., Yang, D., Zhang, Z., Liu, T., Hu, G., He, M., Zhao, S., & Peng, N. (2021) · Applied and Environmental Microbiology · doi:10.1128/aem.00948-21 · Cited by 48

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

Zhao, Y., Zhou, C., Ning, J., Wang, S. F., Nie, Q., Wang, W., Zhang, J., & Ji, L. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112096 · Cited by 48

Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate

Omedi, J. O., Huang, W., & Zheng, J. (2019) · LWT · doi:10.1016/j.lwt.2019.05.038 · Cited by 46

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

Yang, W., Liu, J., Zhang, Q., Liu, H., Lv, Z., Zhang, C., & Jiao, Z. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101894 · Cited by 45

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

Zhang, C., Chen, X., Guo, X., Guo, R., Zhu, L., Qiu, X., Yu, X., Chai, J., Gu, C., & Feng, Z. G. (2023) · LWT · doi:10.1016/j.lwt.2023.115075 · Cited by 45

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

Misci, C., Taskin, E., Dall’Asta, M., Fontanella, M. C., Bandini, F., Imathiu, S., Sila, D. N., Bertuzzi, T., Cocconcelli, P. S., & Puglisi, E. (2021) · Food Microbiology · doi:10.1016/j.fm.2021.103820 · Cited by 45

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

Shakya, S., Danshiitsoodol, N., Sugimoto, S., Noda, M., & Sugiyama, M. (2021) · Antioxidants · doi:10.3390/antiox10071071 · Cited by 45

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

Zhang, L., Zhang, M., & MUJUMDAR, A. S. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.08.014 · Cited by 44

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

Saez, G. D., Sabater, C., Fara, A., & Zárate, G. (2021) · Journal of Applied Microbiology · doi:10.1111/jam.15401 · Cited by 44

Buckwheat Secondary Metabolites: Potential Antifungal Agents

Koval, D., Plocková, M., Kyselka, J., Skřivan, P., Sluková, M., & Horáčková, Š. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.0c04538 · Cited by 44

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska, J., & Gwiazdowska, D. (2020) · Archives of Microbiology · doi:10.1007/s00203-020-02095-4 · Cited by 44

Microbial high throughput phenomics: The potential of an irreplaceable omics

Albiac, M. A., Filannino, P., Gobbetti, M., & Cagno, R. D. (2020) · Computational and Structural Biotechnology Journal · doi:10.1016/j.csbj.2020.08.010 · Cited by 43

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

Kuria, M. W., Matofari, J. W., & Nduko, J. M. (2021) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2021.100206 · Cited by 43

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

Chen, L., Wang, Y., Li, X., MacAdam, J. W., & Zhang, Y. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1164904 · Cited by 47

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

Xu, X., Bi, S., Lao, F., Chen, F., Liao, X., & Wu, J. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129767 · Cited by 41

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

Shang, P., Wei, M., Duan, M., Yan, F., & Chamba, Y. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.965292 · Cited by 41

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

Montemurro, M., Casertano, M., Vilas-Franquesa, A., Rizzello, C. G., & Fogliano, V. (2024) · LWT · doi:10.1016/j.lwt.2024.115974 · Cited by 42

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

Razola‐Díaz, M. D. C., Montijo-Prieto, S. D., Guerra-Hernández, E. J., Jiménez‐Valera, M., Ruiz‐Bravo, A., Gómez‐Caravaca, A. M., & Verardo, V. (2024) · Foods · doi:10.3390/foods13081212 · Cited by 40

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

Filannino, P., Cagno, R. D., Trani, A. A., Cantatore, V., Gambacorta, G., & Gobbetti, M. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.10.022 · Cited by 40

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

Bautista-Expósito, S., Peñas, E., Dueñas, M., Silván, J. M., Frı́as, J., & Martínez‐Villaluenga, C. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.03.044 · Cited by 40

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

Dinardo, F. R., Minervini, F., Angelis, M. D., Gobbetti, M., & Gänzle, M. G. (2019) · LWT · doi:10.1016/j.lwt.2019.108394 · Cited by 40

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

Taha, M. D. M., Jaini, M. F. M., Saidi, N. B., Rahim, R. A., Shah, U. K. M., & Hashim, A. M. (2019) · PLoS ONE · doi:10.1371/journal.pone.0224431 · Cited by 40

Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilactici strain LUHS29

Bartkienė, E., Mozūrienė, E., Lėlė, V., Zokaitytė, E., Gružauskas, R., Jākobsone, I., Juodeikienė, G., Ruibys, R., & Bartkevičs, V. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.1311 · Cited by 40

Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products

Yang, X., Hong, J., Wang, L., Cai, C., Mo, H., Wang, J., Fang, X., & Liao, Z. (2024) · Fermentation · doi:10.3390/fermentation10010048 · Cited by 148

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 141

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

Presutto, E., Capozzi, V., Chiara, M., Drider, D., Spano, G., & Fragasso, M. (2026) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-026-04872-7 · Cited by 10

Lactic Acid Fermentation of Smoothies and Juices 1. Lactic Acid Fermentation of Vegetable-and Fruit-based Beverages

Paramithiotis, S. (2017) · CRC Press eBooks · doi:10.1201/9781315370378-14

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

Rouzic, M. L., Bruniaux, P., Raveschot, C., Krier, F., Phalip, V., Ravallec, R., Cudennec, B., & Coutte, F. (2022) · IntechOpen eBooks · doi:10.5772/intechopen.104958 · Cited by 7