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

Food microbiology : fundamentals and frontiers

Doyle, M. P., Beuchat, L. R., & Montville, T. J. (2013) · doi:10.1128/9781555819972 · Cited by 3,575

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

Sustainable valorization of grape juice waste into a biocompatible synbiotic functional medium using Betaine-Glycerol NADES

Hussain, M. S., Boda, P., Tangutur, A. D., & Bhukya, B. (2026) · Process Biochemistry · doi:10.1016/j.procbio.2026.08.009

From fruit waste to foods via fermentation

Calvete‐Torre, I., Breselge, S., Leech, J., Mathur, H., & Cotter, P. D. (2026) · Current Research in Food Science · doi:10.1016/j.crfs.2026.101549

Development of novel functional fermented goji-based beverages using lactic acid bacteria and yeasts

Nevado, F. P., Rubio, R. M., Alguijo, M. B. R., Solomando, J. C., Gómez, M. J. R., & Calvo, P. (2026) · European Food Research and Technology · doi:10.1007/s00217-026-05240-3

Citrus Essential Oils as Modulators of Lactic Acid-Fermented Wort-Based Beverage Characteristics

Nesheva, P., Goranov, B. G., Shopska, V. N., & Kostov, G. A. (2026) · Processes · doi:10.3390/pr14203270

Bioactive macromolecules in LAB-fermented cereals: Mechanisms of formation, functional properties, and health benefits

Barik, A., Lin, H., Hsieh, C., Ting, Y., Demirci, A., Santoso, S. P., Hsieh, C.-W., Lu, J.-J., & Cheng, K.-C. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.154349

Chemometric insights into Lactiplantibacillus plantarum effects on onion (Allium cepa L.) metabolism and antidiabetic activity under cadmium stress

Rahman, S. M. A., Halfawy, N. M. E., & Mahrous, R. S. (2026) · Scientific Reports · doi:10.1038/s41598-026-67251-0

Differential antimicrobial effects of phenolic acids and their dihydro derivativesPreprint

Horáčková, Š., Musilová, E., Plocková, M., Čurda, L., & Klojdová, I. (2026) · SSRN Electronic Journal · doi:10.2139/ssrn.7470943

Multi-omics and machine learning reveal the mechanisms underlying cultivar-driven flavor differentiation in fermented ciba chili

Wang, T., Xiong, Y., Gao, C., Huang, Z., Liu, Z., Xu, D., Wu, H., Guan, J., Zhang, L., Zu, B., et al. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.104449

Antimicrobial resistance in functional fruits-associated lactic acid bacteria within agri-food systems

Duggirala, K. S., Dhanokar, A., Yadav, P., Kumar, A., Meena, P. R., Raj, D., Rana, A., Verma, P., & Singh, A. P. (2026) · Food Safety and Risk · doi:10.1186/s40550-026-00164-y

Valorisation of Cucurbita flower by-products through Lactiplantibacillus plantarum L75 fermentation: effects on nutrient composition, extractable minerals, and phytochemical profiles

Ramputla, M. J., Cele, N. P., & Sivakumar, D. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102631

Optimization of Solid-State Fermentation Conditions Using Lactiplantibacillus plantarum to enhance the Nutritional and Functional Properties of Wheat Bran from RwandaPreprint

BIZABARIMANA, J. B., & Emmanuel, K. (2026) · Research Square · doi:10.21203/rs.3.rs-10903686/v1

Time-dependent changes in flavonoids, polysaccharides, and DPPH radical-scavenging activity during Lactiplantibacillus pentosus fermentation of Gardenia jasminoides

Loong, T. C., & Qiu, Z. (2026) · Food and Humanity · doi:10.1016/j.foohum.2026.101542

Optimization of Fermentation Conditions for Ellagic Acid Production from Juglans mandshurica Fermentation Using Weissella confusa: Evaluation of Antioxidant Activity

Hong, M., Kim, J., Choi, D.-H., Han, J.-H., Han, J., & Kwon, T.-H. (2026) · Separations · doi:10.3390/separations13100285

Integrated Multi-Omics and Molecular Docking Analysis of Malate Degradation by Lactiplantibacillus plantarum S4 During Sea Buckthorn Juice Fermentation

Guo, X., Lin, M. F., Zhuo, L., Feng, Y., Ninh, L. T., Zhao, M., & Cai, H. (2026) · Foods · doi:10.3390/foods15193517

Strain-associated variation in extracellular chemical profiles of fruit-derived Lactiplantibacillus plantarum under standardized cultivation

Tenea, G. N., & Cifuentes, V. (2026) · Frontiers in Microbiology · doi:10.3389/fmicb.2026.1966445

In Situ Fusarium Mycotoxin Mitigation During Wholegrain Wheat Flour Fermentation with Sourdough Lactic Acid Bacteria and Further Insights into Reduction Mechanisms

Perri, G., Sardella, C., Ciraldo, L., Scarpino, V., Carbone, S., Rametta, F., Blandino, M., Rizzello, C. G., & Pontonio, E. (2026) · Foods · doi:10.3390/foods15193543

Time-course metabolomics and bioactive dynamics of Polygonatum cyrtonema Hua during mixed-strain solid-state fermentation

Cai, L., Xie, J., Wang, Z., Zengenni, L., Sun, M., Zhou, L., Tang, Y., Ouyang, J., & Song, R. (2026) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2026.109574

Fermentation by Lactobacillus plantarum enhances the antidiarrheal efficacy of Forsythia suspensa through enriched bioactive metabolites: a multi-omics study

Chunnan, Y., Chen, R., Li, X., Pang, X., Jin, J., ZHANG, H., & Xie, Y. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.110229

Biotransformation of bioactive profiles and metabolomic remodeling of germinated brown rice milk fermented with probiotic Lactiplantibacillus plantarum

Kaenpho, K., Thanwisai, L., Siripornadulsil, W., & Siripornadulsil, S. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120977

Exploring the functionality of chickpea flour fermented by lactic acid bacteria: a multidisciplinary approach for ingredient development

Alinovi, M., Prandi, B., Cirlini, M., Agulló, V., Monica, S., Calcinai, L., Parenti, O., Vecchio, L. D., Bresciani, L., Mena, P. R., et al. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.151557

Ultrasound-triggered metabolic responses of Lactobacillus acidophilus at different growth phases enhance the functional quality of Citrus aurantium L. juice

Li, B., Shen, N., Wang, L., Li, S., Xiao, L., Zhou, L., Ren, Z., & Wang, X. (2026) · Ultrasonics Sonochemistry · doi:10.1016/j.ultsonch.2026.108120

OPTIMIZATION OF FERMENTATION PARAMETERS AND SENSORY QUALITY FOR HIGH Γ-AMINOBUTYRIC ACID (GABA) ENRICHMENT IN VIETNAMESE ST25 RICE SUBSTRATE USING BAYESIAN OPTIMIZATION

Nguyen, M. T., & Kien Minh, L. A. (2026) · EPRA International Journal of Agriculture and Rural Economic Research · doi:10.36713/epra31825

Brewer’s Spent Grain as a Substrate for Lactic Acid Fermentation: Contrasting Performance of Lacticaseibacillus rhamnosus and Limosilactobacillus fermentum

Minh, Q. H., Nguyen, P. H., Billardey, A., Moulin, S., Him, H. S., Kam, R., Seale, R. B., Bang‐Berthelsen, C. H., & Le, T. T. (2026) · Foods · doi:10.3390/foods15203715

Microbial Biotransformation of Plant Bioactive Compounds: Mechanisms, Enhanced Bioactivities, and Applications in Functional Food Development

Fang, R., Liu, F., Chen, Y., Li, J., Lin, J., Cheng, Y., Tang, J., Guo, J., Li, X., & Li, W. (2026) · Foods · doi:10.3390/foods15213894

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