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.

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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

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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

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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

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

Endo, A., Futagawa-Endo, Y., & Dicks, L. M. T. (2009) · Systematic and Applied Microbiology · doi:10.1016/j.syapm.2009.08.002 · Cited by 198

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

García, M. C., Puchalska, P., Esteve, C., & Marina, M. L. (2013) · Talanta · doi:10.1016/j.talanta.2012.12.041 · Cited by 186

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

Zhou, S.-S., Xu, J., Zhu, H., Wu, J., Xu, J., Yan, R., Li, X., Liu, H.-H., Duan, S.-M., Wang, Z., et al. (2016) · Scientific Reports · doi:10.1038/srep22474 · Cited by 186

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

González‐Sarrías, A., Garcı́a-Villalba, R., Núñez‐Sánchez, M. Á., Tomé‐Carneiro, J., Zafrilla, P., Mulero, J., Tomás-Barberán, F. A., & Espı́n, J. C. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.09.019 · Cited by 184

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

Filannino, P., Cardinali, G., Rizzello, C. G., Buchin, S., Angelis, M. D., Gobbetti, M., & Cagno, R. D. (2014) · Applied and Environmental Microbiology · doi:10.1128/aem.03885-13 · Cited by 184

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

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

Black, B. A., Zannini, E., Curtis, J. M., & G�nzle, M. G. (2013) · Applied and Environmental Microbiology · doi:10.1128/aem.03784-12 · Cited by 159

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

Jiménez, N., Esteban-Torres, M., Mancheño, J. M., de las Rivas, B., & Muñoz, R. (2014) · Applied and Environmental Microbiology · doi:10.1128/aem.00324-14 · Cited by 149

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 130

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

Senger, D. R., Li, D., Jaminet, S.-C., & Cao, S. (2016) · PLOS ONE · doi:10.1371/journal.pone.0148042 · Cited by 124

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

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

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

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

Ziegler, J. U., Steiner, D., Longin, C. F. H., Würschum, T., Schweiggert, R. M., & Carle, R. (2016) · Journal of Functional Foods · doi:10.1016/j.jff.2016.05.019 · Cited by 112

Aryl glycosidases from Lactobacillus plantarum increase antioxidant activity of phenolic compounds

Landete, J. M., Curiel, J. A., Rodrı́guez, H., Rivas, B. D. L., & Múñoz, R. (2014) · Journal of Functional Foods · doi:10.1016/j.jff.2014.01.028 · Cited by 108

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

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

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

Callejón, S., Sendra, R., Ferrer, S., & Pardo, I. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-7158-0 · Cited by 88

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

Perspectives of engineering lactic acid bacteria for biotechnological polyol production

Monedero, V., Pérez‐Martínez, G., & Yebra, M. J. (2010) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-010-2494-6 · Cited by 86

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

Wang, H., Hua, H.-Y., Liu, X., Liu, J., & Yu, B. (2014) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2014.06.006 · Cited by 75

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

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

Fritsch, C., Heinrich, V., Vogel, R. F., & Toelstede, S. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.03.003 · Cited by 71

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

Fernández-Murga, M. L., Bernik, D. L., de Valdez, G. F., & Disalvo, E. A. (1999) · Archives of Biochemistry and Biophysics · doi:10.1006/abbi.1998.1093 · Cited by 68

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

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

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

Fermented food in the context of a healthy diet

Leroy, F., & Vuyst, L. D. (2014) · Current Opinion in Clinical Nutrition & Metabolic Care · doi:10.1097/mco.0000000000000108 · Cited by 56

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

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

Dudonné, S., Varin, T. V., Anhê, F. F., Dubé, P., Roy, D., Pilon, G., Marette, A., Levy, E. H., Jacquot, C., Urdaci, M. C., et al. (2015) · PharmaNutrition · doi:10.1016/j.phanu.2015.04.002 · Cited by 52

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

Reverón, I., Rivas, B. D. L., Múñoz, R., & de Felipe, F. L. (2012) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201200384 · Cited by 52

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

Wouters, D., Bernaert, N., Anno, N., Droogenbroeck, B. V., Loose, M. D., Bockstaele, E. V., & Vuyst, L. D. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.04.016 · Cited by 51

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

Filannino, P., Cagno, R. D., Crecchio, C., Virgilio, C. D., Angelis, M. D., & Gobbetti, M. (2016) · Scientific Reports · doi:10.1038/srep27392 · Cited by 47

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

Lee, Y., Kung, H., Huang, Y.-L., Wu, C.-H., Huang, Y., & Tsai, Y. (2016) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-16-060 · Cited by 47

Lactococcus lactis Metabolism and Gene Expression during Growth on Plant Tissues

Golomb, B. L., & Marco, M. L. (2014) · Journal of Bacteriology · doi:10.1128/jb.02193-14 · Cited by 44

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

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

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

Landete, J. M., Hernández, T., Robredo, S., Dueñas, M., Rivas, B. D. L., Estrella, I., & Múñoz, R. (2015) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2014.986068 · Cited by 40

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

Rodríguez, L. G. R., Aller, K., Bru, E., Vuyst, L. D., Hebert, E. M., & Mozzi, F. (2017) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-017-8395-1 · Cited by 35

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

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

Reverón, I., Rivas, B. D. L., Matesanz, R., Múñoz, R., & de Felipe, F. L. (2015) · Microbial Cell Factories · doi:10.1186/s12934-015-0345-y · Cited by 33

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

Bai, Y., & Gänzle, M. G. (2015) · Food Research International · doi:10.1016/j.foodres.2015.07.040 · Cited by 30

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

Bergsveinson, J., Friesen, V., & Ziola, B. R. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.06.041 · Cited by 27

Conjugated linoleic acid production from various substrates by probiotic Lactobacillus plantarum

Hosseini, E. S., Kermanshahi, R. K., Hosseinkhani, S., Shojaosadati, S. A., & Nazari, M. (2014) · Annals of Microbiology · doi:10.1007/s13213-014-0832-0 · Cited by 26

Novel Fermented Fruit and Vegetable-Based Products

Cagno, R. D., Filannino, P., & Gobbetti, M. (2016) · Food engineering series · doi:10.1007/978-3-319-42457-6_13 · Cited by 23

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

Paramithiotis, S., Κουρέτας, Κ., & Drosinos, E. H. (2013) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6464 · Cited by 22

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

Lee, N. K., Jeong, J. H., Oh, J., Kim, Y., Ha, Y. S., & Jeong, Y. (2015) · Journal of Food Biochemistry · doi:10.1111/jfbc.12176 · Cited by 16

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

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

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