Cited by 644Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 108 of the 108 references it cites were found in a registry or an index.

Exploitation of vegetables and fruits through lactic acid fermentation.

Di Cagno, Raffaella, Coda, Rossana, De Angelis, Maria, Gobbetti, Marco·2013·Food Microbiology

DOI 10.1016/j.fm.2012.09.003

Open this paper in CoChat — free account

Abstract

Lactic acid fermentation represents the easiest and the most suitable way for increasing the daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and this review aims at describing the main features of the lactic acid bacteria to be used for fermentation. Lactic acid bacteria are a small part of the autochthonous microbiota of vegetables and fruits. The diversity of the microbiota markedly depends on the intrinsic and extrinsic parameters of the plant matrix. Notwithstanding the reliable value of the spontaneous fermentation to stabilize and preserve raw vegetables and fruits, a number of factors are in favour of using selected starters. Two main options may be pursued for the controlled lactic acid fermentation of vegetables and fruits: the use of commercial/allochthonous and the use of autochthonous starters. Several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix. Pro-technological, sensory and nutritional criteria for selecting starters were reported as well as several functional properties, which were recently ascribed to autochthonous lactic acid bacteria. The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed. Tailored lactic acid bacteria starters completely exploit the potential of vegetables and fruits, which enhances the hygiene, sensory, nutritional and shelf life properties.

Integrity signals

Registry

Crossref · 10.1016/j.fm.2012.09.003

Cites

108 of 108 references verified0 citation errors · 0 not checkable

Statistics

Recomputing p-values needs the paper’s full text.

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Food microbiology : fundamentals and frontiers
Doyle, M. P., Beuchat, L. R., & Montville, T. J. (2013) · doi:10.1128/9781555819972 · Cited by 3,575
Microbiology of the Phyllosphere
Lindow, S. E., & Brandl, M. T. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.4.1875-1883.2003 · Cited by 2,323
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Leroy, F., & De Vuyst, L. (2004) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2003.09.004 · Cited by 1,852
Microbiology of Fermented Foods
Wood, B. J. B. (1997) · Springer eBooks · doi:10.1007/978-1-4613-0309-1 · Cited by 973
Food fermentations: Microorganisms with technological beneficial use
Bourdichon, F., Casarégola, S., Farrokh, C., Frisvad, J. C., Gerds, M. L., Hammes, W. P., Harnett, J., Huys, G. R. B., Laulund, S., Ouwehand, A. C., et al. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.12.030 · Cited by 742
Increased consumption of fruit and vegetables is related to a reduced risk of coronary heart disease: meta-analysis of cohort studies
He, F. J., Nowson, C. A., Lucas, M., & MacGregor, G. A. (2007) · Journal of Human Hypertension · doi:10.1038/sj.jhh.1002212 · Cited by 741
Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking
Zhang, D., & Hamauzu, Y. (2004) · Food Chemistry · doi:10.1016/j.foodchem.2004.01.065 · Cited by 720
Food phenolics and lactic acid bacteria
Rodrı́guez, H., Curiel, J. A., Landete, J. M., Rivas, B. D. L., de Felipe, F. L., Gómez‐Cordovés, C., Mancheño, J. M., & Múñoz, R. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.03.025 · Cited by 708
Handbook of indigenous fermented foods
Steinkraus, K. H. (1983) · M. Dekker eBooks · Cited by 673
Fermentation of Fructooligosaccharides and Inulin by Bifidobacteria: a Comparative Study of Pure and Fecal Cultures
Rossi, M., Corradini, C., Amaretti, A., Nicolini, M., Pompei, A., Zanoni, S., & Matteuzzi, D. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.10.6150-6158.2005 · Cited by 564

Show all 108 references

Research works printed but not linked: 3

Endrizzi, 2006, Towards a new fruit juice line with a high healthy power, Ingredienti Alimentari, V, 1
Guadagni, 1969, Statistical relationship between methyl sulfide content and aroma intensity in canned tomato juice, Food Technology, 23, 101
Schneider, M., 1988. Microbiology of sauerkraut fermented in small ready-to-sell containers. Doctoral dissertation. Hohenheim University, Stuttgart, Germany.

Sorted by citations

Items 501–600 of 644

Changes in Microbial Community Composition during Production of Takanazuke
Sakai, M., Ohta, H., Niidome, T., & Morimura, S. (2014) · Food Science and Technology Research · doi:10.3136/fstr.20.693 · Cited by 3
Fermented foods and probiotics for children. The importance of knowing their microbiological differences
Vinderola, G., & Marc, G. P. (2021) · Archivos Argentinos de Pediatria · doi:10.5546/aap.2021.eng.56 · Cited by 3
Starter cultures in vegetables with special emphasis on table olives
Arroyo‐López, F. N., Garrido-Fernández, A., & Jiménez‐Díaz, R. (2017) · Wiley eBooks · doi:10.1002/9781118933794.ch14 · Cited by 3
GELENEKSEL YOLLARLA ÜRETİLMİŞ TURŞU ÖRNEKLERİNDEN LAKTİK ASİT BAKTERİLERİNİN İZOLASYONU, MOLEKÜLER YÖNTEMLER KULLANILARAK TANIMLANMASI VE BAZI FONKSİYONEL ÖZELLİKLERİNİN BELİRLENMESİ
İspirli, H., & Dertli̇, E. (2023) · GIDA / THE JOURNAL OF FOOD · doi:10.15237/gida.gd23019 · Cited by 2
Optimization of fermentation conditions to enhance the physicochemical, microbiological and sensory attributes of tomato juice using probiotic strains Lactobacillus acidophilus and Bifidobacterium lactis
Abdullah, W. N. N. W., Padmanabhan, K., Chong, K. H., Jabar, N. A. A., Jiang, S., Pan, W., & Nor‐Khaizura, M. A. R. (2025) · Nutrition and Health · doi:10.1177/02601060251335355 · Cited by 2
Isolation and characterization of Lactic acid Bacteria from spontaneously fermented kohlrabi pickle of Jammu and Kashmir, India
Rizwan, D., & Masoodi, F. A. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.100973 · Cited by 4
Synergistic fermentation of reconstituted milk fortified with kiwi juice by Saccharomyces boulardii and lactobacilli strains
Mousa, A. H., Al‐Gwad, A. A., Wang, G., Zhang, H., Ghamry, M., Abdeldaiem, A. M., & Bakry, A. M. (2025) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-025-03413-4 · Cited by 2
Addressing global food challenges with microalgae: Green yogurt enriched with Spirulina platensis as a sustainable probiotic dairy product for improved health and nutrition
Flefil, N. S., Awad, H. M., El-Sabour, A. M. A., & El-Dein, A. N. (2025) · Food and Humanity · doi:10.1016/j.foohum.2025.100761 · Cited by 2
Application of innovative gas-permeable four-layered film for packaging diced radish (Raphanus sativus L.) kimchi to extend shelf life under fluctuating temperature conditions
Park, S. Y., Yun, S.-M., Cho, J., Shin, B. S., & Chun, H. H. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103008 · Cited by 2
Construction of a hybrid consortium and its potential in milk fermentation
Yan, M., Wang, B., Han, J., Wu, Z., Zhou, Y., Tabγač, H.-T., Liu, Z., & You, C. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101435 · Cited by 2
A mini-review on health benefits and modulation of the gut microbiota by fermented fruit juices using lactic acid bacteria
Rodríguez, L. G. R., Pescuma, M., Nieuwenhove, C. P. V., & Mozzi, F. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.108011 · Cited by 2
Microbial succession–potential influence mechanism on flavor modulation in spontaneously fermented Moringa oleifera leaves: An integrative multi-omics approach
Liu, Y., Guo, Y., Mu, H., Aaqil, M., Zhang, F., Zheng, J., Sheng, J., Tian, Y., & Zhao, C. (2025) · Food Research International · doi:10.1016/j.foodres.2025.118184 · Cited by 2
Physicochemical and functional properties of octenyl succinic anhydride-modified polysaccharides from fermented lotus leaves
Chen, M.-M., Dong, S., Wang, K., & Zhou, T. (2026) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2026.150509 · Cited by 2
Transforming plant-based beverages with Lactiplantibacillus plantarum: A comprehensive review of nutritional, functional, and sensory enhancements
Amini, A., & Mousavi, Z. E. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.109423 · Cited by 2
Study of the composition of mango pulp and whey for lactic fermented beverages
Maldonado, R. R., Buosi, R. E., Neto, O. A., Araújo, R. D. S., Deziderio, M. A., Aguiar‐Oliveira, E., Petrus, R. R., & Kamimura, E. S. (2021) · Journal of Biotechnology and Biodiversity · doi:10.20873/jbb.uft.cemaf.v9n4.maldonado · Cited by 2
Impact of Lactic Acid Fermentation on the Nutritional Potential and Anti-nutritional Factors of Two Widely Consumed Pulses (Vigna unguiculata and Vigna subterranea) Flours in Côte d’Ivoire
Cissé, M., Doué, G. G., Yao, W. K., & Zoué, T. L. (2022) · International Journal of Biochemistry Research & Review · doi:10.9734/ijbcrr/2022/v31i630327 · Cited by 2
Fructose-induced topographical changes in fructophilic, pseudofructophilic and non-fructophilic lactic acid bacterial strains with genomic comparison
Behare, P. V., Ali, S. A., Mishra, V. S. N., Gómez‐Mascaraque, L. G., & McAuliffe, O. E. (2023) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-022-03514-y · Cited by 2
South American fermented root and tuber-based products
Sandoval-Cañas, G., Mayorga, G. A. C., Palma, G. B. A., & Ordóñez-Araque, R. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00006-2 · Cited by 2
Evaluation of bacterial and fungal communities during the fermentation of pine needle
Xu, Y., Wen, Q., He, H., Shi, H., Chen, H., Shi, P., & Zhou, W. (2023) · FEMS Microbiology Letters · doi:10.1093/femsle/fnad032 · Cited by 2
Disruption Potential of a Multi-species Oral Biofilm by Probiotics: PreliminaryInvestigation of a New Bacillus subtilis Strain
Martin, V. V., Dillemans, M., & Laurence, V. N. (2021) · Journal of Probiotics & Health · doi:10.35248/2329-8901.21.9.233 · Cited by 2
Nowe trendy na rynku niskoalkoholowych napojów fermentowanych
Śmiechowska, M., Jakubowski, M., & Dmowski, P. (2018) · Kosmos · doi:10.36921/kos.2018_2443 · Cited by 2
A Gnotobiotic System for Studying Microbiome Assembly in the Phyllosphere and in Vegetable Fermentation
Miller, E. R., Schwartz, J. O., Cox, G., & Wolfe, B. E. (2020) · Journal of Visualized Experiments · doi:10.3791/61149 · Cited by 2
Bacterial community of winter salad during fermentation, and its antimicrobial properties
Davati, N., & Hesami, S. (2021) · International Food Research Journal · doi:10.47836/ifrj.28.6.20 · Cited by 2
Monitoring the metabolite content of seasoned zucchinis during storage by NMR-based metabolomics
Cagliani, L. R., & Consonni, R. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e25976 · Cited by 2
Effect of Sodium Substitution on Lactic Acid Bacteria and Total Bacterial Population in Mango Pickle
Mani, A., Paul, P. K., & Wilson, I. (2017) · International Journal of Current Microbiology and Applied Sciences · doi:10.20546/ijcmas.2017.611.260 · Cited by 2
Investigating Water and Wastewater Management in the South African Fruit and Vegetable Processing Industry
Volschenk, P. J. (2020) · SUNScholar (Stellenbosch University) · Cited by 2
Evaluation of the Probiotic Potential of Weissella Confusa Isolated From Traditional Fermented RicePreprint
Nath, S., Roy, M., Sikidar, J., & Deb, B. (2020) · Research Square · doi:10.21203/rs.3.rs-75426/v1 · Cited by 2
Overview of Biopreservation
Lücke, F. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-822521-9.00075-7 · Cited by 3
The Role of Leuconostoc mesenteroides Species of Lactic Acid Bacteria in Fermenting Vegetables
Посокина, Н. Е., & Zakharova, A. I. (2020) · ЗДОРОВЬЕ НАСЕЛЕНИЯ И СРЕДА ОБИТАНИЯ - ЗНиСО / PUBLIC HEALTH AND LIFE ENVIRONMENT · doi:10.35627/2219-5238/2020-328-7-30-36 · Cited by 1
LACTOBACILLUS STRAINS FROM APPLE AND FERMENTED MILK AND THEIR PROBIOTIC PROPERTIES
Tkesheliadze, E., Gagelidze, N. A., Sadunishvili, T. A., & Herzig, C. (2023) · Journal of Microbiology Biotechnology and Food Sciences · doi:10.55251/jmbfs.5776 · Cited by 1
Vegetables: fermented vegetables and minimally processed vegetables
Randazzo, C. L., Pino, A., & Caggia, C. (2024) · Elsevier eBooks · doi:10.1016/b978-0-323-91160-3.00005-2 · Cited by 1
Structure modification and bioactivity improvement of crude polysaccharides extracted from white hyacinth beans after fermentation by different bacteria
Yu, J., Hu, Z., Yan, E., Xiang, X., Pan, Q., Zhang, H., & Wang, H. (2025) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-025-06636-z · Cited by 1
Impact of Bacterial Pustule Disease Occurrence on Bacterial and Fungal Communities Within Vegetable Soybean Plants
Khaengraeng, C., Mhuantong, W., Chaiprom, U., Suwannarat, S., Kuncharoen, N., Haewou, N., Bunkoed, W., & Chatnaparat, T. (2025) · Plant Pathology · doi:10.1111/ppa.14084 · Cited by 1
Water-soluble Pequi Almond Extract: A Novel Probiotic and Sustainable Beverage
Barbosa, J. P., Damasceno, R. P. B., Balthazar, L. F., Monteiro, B. D. O., Lima, N. C., & Tette, P. A. S. (2025) · Letters in Functional Foods · doi:10.2174/0126669390369358250518023604 · Cited by 1
Epiphytic bacteria from flowers and fruits as potential probiotics: A systematic review
Navidad-Murrieta, M. S., López-Cárdenas, F. G., Rufino-Marcelino, P., Girón‐Pérez, M. I., Zamora-Gasga, V. M., Hernández‐Mendoza, A., & Sáyago‐Ayerdi, S. G. (2025) · Food Chemistry Advances · doi:10.1016/j.focha.2025.101078 · Cited by 1
Changes in microbial communities during the spoilage of palm wine stored at room temperature
Attchelouwa, C. K., Akissi, M. D., Kouadjo, C. G., Kouakou-Kouamé, C. A., Teyssier, C., & N’guessan, F. K. (2025) · Brazilian Journal of Microbiology · doi:10.1007/s42770-025-01797-5 · Cited by 1
Multifunctional lactic acid bacteria isolated from traditional Makdous
Kahve, H. İ., Aydın, F., & Koçan, D. (2025) · Antonie van Leeuwenhoek · doi:10.1007/s10482-025-02204-7 · Cited by 1
Endophytic lactic acid bacteria drive microbial specialization and suppress potential pathogens during alfalfa fermentation
Gao, Y., Yuan, B., Zhou, H., Wang, Y., Yang, F., & Ni, K. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108338 · Cited by 2
Dual effects of complex fermentation on wild tomato products: Flavor diversification and functional enrichment
Chin-Feng, L., Hui-Chih, C., Chen-I, C., Chi-Ruei, H., & Chun-Lin, L. (2026) · Future Foods · doi:10.1016/j.fufo.2026.100925 · Cited by 1
Primary metabolite profiling by NMR reveals the key role of sugars and organic acids in driving the domestication process in apple
Zambiasi, G., Solovyev, P. A., Degasperi, M., Busatto, N., Guerra, W., Bontempo, L., Troggio, M., Farneti, B., & Costa, F. (2026) · Scientia Horticulturae · doi:10.1016/j.scienta.2026.114681 · Cited by 1
Dynamics and correlation of flavor compounds and bacterial communities in mustard (Brassica juncea) and wild jujube (Ziziphus spinosa) co-fermentation
Li, D., Ma, X., Ren, P., Zhao, J., Luo, A., & Shi, S. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103751 · Cited by 1
Effects of fermentation time and temperature on quality, microbial, and bioactive compounds of cinnamon-flavored juice from fruit and vegetable by-products
Emiru, S. A., Abera, B. D., & Woldemariam, H. W. (2026) · Applied Food Research · doi:10.1016/j.afres.2026.102072 · Cited by 1
Structure of exopolysaccharides produced by two strains of Lactiplantibacillus pentosus
Vinogradov, E. V., Sadovskaya, I., Maes, E., Kulakauskas, S., & Chapot, M.-P. (2026) · Carbohydrate Research · doi:10.1016/j.carres.2026.109960 · Cited by 1
Development of a controlled lactic acid fermentation protocol for “Cipolla Bianca di Margherita” using an autochthonous starter
Accettulli, A., Speranza, B., Racioppo, A., Caporizzi, R., Bevilacqua, A., & Corbo, M. R. (2026) · LWT · doi:10.1016/j.lwt.2026.119589 · Cited by 1
The aromatic footprint of Lactiplantibacillus plantarum: Volatilome intraspecific diversity and variability across food matrices
Corvino, A., Spano, G., Franco Biasioli, A., & Capozzi, V. (2026) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2026.106076 · Cited by 1
Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix
Skrzypczak, K., Gustaw, K. M., Schwonke, D., Pałys, I., Gordat, K., Michalak‐Majewska, M., & Gustaw, W. (2021) · Acta Universitatis Cibiniensis. Series E: Food Technology · doi:10.2478/aucft-2021-0012 · Cited by 1
An Overview of the Challenges Associated with the Use of Fruit and Cereal-based Probiotic Carriers and their Recently Developed Solutions
Okyere, S. K. (2022) · Current Functional Foods · doi:10.2174/2666862901666220107152746 · Cited by 1
Zdravje delovno aktivne populacije / Health of the Working-Age Population
(2020) · doi:10.26493/978-961-293-015-8 · Cited by 1
Intervention of fermentation in preservation and nutritional enhancement of common millets
Thamburaj, S., Palanivel, R., Paranthaman, R., & Vidyalakshmi, R. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-91132-0.00005-8 · Cited by 1
Sustainable Use of Microbes in Beverage Production
Fatima, M., Ghani, S. M., Khanum, S., Al-Tawaha, A. R., Karnwal, A., Dey, A., Al‐Tawaha, A. R., & Ali, I. (2023) · Springer eBooks · doi:10.1007/978-981-99-4784-3_11 · Cited by 1
The Effect of Additional Chili (Capsicum annum) and Sugar on Total Lactic Acid Bacteria (LAB) from Sauerkraut
Vauzia, V., Fevria, R., Monica, I. P., Chatri, M., Achyar, A., & Edwin, E. (2023) · Jurnal Penelitian Pendidikan IPA · doi:10.29303/jppipa.v9ispecialissue.4811 · Cited by 1
Yacon (Smallanthus sonchifolius) beverage spontaneously fermented
de Souza, C. P. G., Pretti, A. C. F., Souza, L. C. D. S., Nogueira, L. D. S., Gomes, A. C. B., Scherer, R., Lemos, M. F., Scolforo, C. Z., Bernardes, P. C., & Vasconcelos, C. M. (2024) · Semina Ciências Agrárias · doi:10.5433/1679-0359.2024v45n1p131 · Cited by 1
Isolation, characterization and identification of lactic acid bacteria with antimicrobial activities found in fresh pulp of tomatoes from Ouagadougou, Burkina Faso
Samadoulougou-Kafando, P. M. J. (2019) · International Journal of Biosciences (IJB) · doi:10.12692/ijb/15.5.130-146 · Cited by 1
Fermentasyonun Mantar Turşusunun Biyoaktivitesi ve Çeşitli Özelliklerine Etkisi
GÜL, B., Sağdıç, O., & Özkan, K. (2021) · European Journal of Science and Technology · doi:10.31590/ejosat.860073 · Cited by 1
Isolation of a Leuconostoc mesenteroides ssp. jonggajibkimchii strain from Parona leatherjacket (Parona signata): behavior in vegetal matrices fermentation
Parada, R. B., Sosa, F. M., Marguet, E. R., & Marguet, M. (2022) · Revista Facultad Nacional de Agronomía Medellín · doi:10.15446/rfnam.v75n1.95188 · Cited by 1
Changes in the Pro-Health Potential of Pickled Stone Fruits - Pilot Studies
Pukszta, T., Ocieczek, A., & Rudnik, K. (2023) · Polish Journal of Environmental Studies · doi:10.15244/pjoes/168802 · Cited by 1
The Knowledge of Fermentation and Health Benefits among General Population in North-Eastern SloveniaPreprint
Pogačar, M. Š., Mičetić‐Turk, D., & Fijan, S. (2021) · Research Square · doi:10.21203/rs.3.rs-1075196/v1 · Cited by 1
Evolution of carrot pulps during spontaneous fermentation
Godard, J., Hennequin, D., Hallier, A., & Demarigny, Y. (2019) · International Journal of Applied Microbiology and Biotechnology Research · doi:10.33500/ijambr.2018.06.011 · Cited by 1
Changes in physicochemical characteristics and metabolites in the fermentation of goji juice by Lactiplantibacillus plantarumPreprint
Zhang, X., Xie, H., Gao, P., Lu, Z., wang, F., Chai, L., Shi, J., Zhang, H., & Xu, Z. (2022) · Research Square · doi:10.21203/rs.3.rs-2340844/v1 · Cited by 1
Species interactions promote parallel evolution of global transcriptional regulators in a widespread Staphylococcus speciesPreprint
Cosetta, C. M., Niccum, B. A., Kamkari, N. A., Dente, M., Podniesinski, M., & Wolfe, B. E. (2022) · bioRxiv (Cold Spring Harbor Laboratory) · doi:10.1101/2022.12.19.521106 · Cited by 1
From Diversity to Dominance: How Salt and CO 2 Shape LAB-dominated Ecosystems in Vegetable FermentationsPreprint
Eilers, T., Rillaer, T. V., Wittouck, S., Tuyaerts, I., Michiels, K., Victor, M., Gehrmann, T., Bron, P. A., Beeck, W. V., & Lebeer, S. (2025) · bioRxiv (Cold Spring Harbor Laboratory) · doi:10.1101/2025.10.11.681785 · Cited by 1
Efecto de Lactobacillus sp. aislado de col fermentada, sobre el peso y los marcadores inmunológicos del camarón blanco Litopenaeus vannamei
Ortíz, I. S., Martín, L., Varela, Y. G., Márquez, Z. A., Franco, R., Núñez, Y. R., Zamora-Sánchez, J., Basulto, R., Moreira-Rubio, A., & Cruz, A. A. (2013) · Revista de salud animal
Novos produtos de hortofrutícolas fermentados
Silvério, S. M. J. (2014) · Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT)
FERMENTAÇÃO LÁCTICA DE FRUTAS TROPICAIS
Maldonado, R. R., ARAÚJO, L. C., Dariva, L. C. D. S., Rebac, K. N., PINTO, I. A. S., Prado, J. P. R., Saeki, J. K., Silva, T. S., TAKEMTASU, E. K., Tiene, N. V., et al. (2015) · Anais do Congresso Brasileiro de Engenharia Química · doi:10.5151/chemeng-cobeq2014-1718-17900-145097
THE EVOLUTION OF ASCORBIC ACID CONTENT DURING WHITE CABBAGE PICKLING PROCESS
Avrămiuc, M. (2016) · DOAJ (DOAJ: Directory of Open Access Journals)
THE EVOLUTION OF SOME CHEMICAL PARAMETERS DURING CUCUMBERS PICKLING
Avrămiuc, M. (2013) · Analele Stiintifice ale Universitatii "Alexandru Ioan Cuza" din Iasi Sec. II a. Genetica si Biologie Moleculara
Determination of Microbiological, Chemical, Physical and Sensory Properties of Pickles Produced from Organic Kımı Plant Using Whey at Different Concentrations During Storage
Yangılar, F., Yildiz, P. O., & Kızılkaya, P. (2018) · DergiPark (Istanbul University)
The metabolic pathway of glucose in brain tissue with special reference to the pentose phosphate pathway. I. Effect of vitamin K derivatives on the carbohydrate metabolism of brain tissue with special reference to the potassium effect.
Nishimura, K. J., & Kimura, Y. (1965) · PubMed
Comparative Analysis of Metabolic Pathways of Bacteria Used in Fermented Food
Hoang, K., & Bastola, K. (2020) · DigitalCommons@UNO
STUDY OF THE INFLUENCE OF ELF EMF PARAMETERS ON THE DYNAMICS OF GROWTH OF THE FUNGAL PATHOGENS BOTRYTIS CINEREA AND RHIZOPUS STOLONIFER, CAUSING THE MICROBIOLOGICAL DAMAGE OF STRAWBERRIES IN VITRO EXPERIMENTS
Babakina, M. V., Mikhaylyuta, L. V., Gorlov, S. M., & Pershakova, T. V. (2020) · Fruit growing and viticulture of South Russia · doi:10.30679/2219-5335-2020-3-63-296-306
Cinética de fermentación láctica natural de col blanca (Brassica olerácea L. capitata)
Zúñiga-García, D., Montaleza-Auquilla, M., Andrade, D., León-Vizñay, J., Ramírez, P., Criollo-Ayala, A., Astudillo, S., Loja, M., & Andrade, S. (2020) · MASKANA · doi:10.18537/mskn.11.01.05
Sauerkraut and sour turnip consumption habits in Slovenia
Nagode, M., & Bezek, K. (2020) · doi:10.26493/978-961-293-015-8.125-131
Fermented cheese-like vegan product: scale up from a domestic preparation to an industrial production
Tabanelli, G., Montanari, C., Vannini, L., Gozzi, G., & Gardini, F. (2016) · Archivio istituzionale della ricerca (Alma Mater Studiorum Università di Bologna)
Influence of methods of forming okra plants on yield in conditions of spring film unheated greenhouses
Terekhova, V. I., Константинович, А. В., & Dyikanova, M. (2020) · VEGETABLE CROPS OF RUSSIA · doi:10.18619/2072-9146-2020-6-36-40
Alimentos fermentados y probióticos en niños. La importancia de conocer sus diferencias microbiológicas
(2021) · Archivos Argentinos de Pediatria · doi:10.5546/aap.2021.56
Prospects of dairy and vegetables-based food products in human health: Current status and future directions
Torres, S., Contreras, L., Verón, H. E., & Isla, M. I. (2022) · Elsevier eBooks · doi:10.1016/b978-0-12-824369-5.00009-9
Safety and Microbiological Quality
Remize, F., & Montēt, D. (2019) · MDPI eBooks · doi:10.3390/books978-3-03921-492-1
REVESTIMENTOS COMESTÍVEIS À BASE DE POLISSACARÍDEOS EM FRUTAS: UMA REVISÃO NARRATIVA
Alves, S. S. A., Costa, T. M. A., Silva, D. V. A., Simões, S. D. V. C., Souza, A. I., Costa, E. C. M. R., & Stamford, M. C. T. (2022) · Editora Científica Digital eBooks · doi:10.37885/220308060
Selection of Lactobacillus paracasei strains from grated carrots by-products for L-lactic acid production
Godard, J., & Demarigny, Y. (2019) · International Journal of Applied Microbiology and Biotechnology Research · doi:10.33500/ijambr.2019.07.013
Full Issue PDF
(2020) · Phytobiomes Journal · doi:10.1094/pbiomes-4-4
Transformaciones morfológicas y fisicoquímicas de almidón de maíz por fermentación con Saccharomyces cerevisiae, Lactobacillus delbrueckii subsp. bulgaricus y Aspergillus oryzae var. Oryzae
Arreozola, M. I. R. (2017) · doi:10.24275/uami.q237hs09z
Cambios en la concentración de ácido fítico, fósforo libre y hierro soluble durante la fermentación de repollo blanco y repollo chino
Sosa, F. M., Marguet, E. R., & Vallejo, M. (2022) · Bionatura · doi:10.21931/rb/2022.07.02.3
Fermented plant-based beverage: kombucha
Zubaidah, E., Srianta, I., & Tewfik, I. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-89842-3.00011-7
Isolation and Characterization of Lactobacillus from Curd and Its Application in Food Industry
Pirdhankar, M. S. (2023) · International Journal for Research in Applied Science and Engineering Technology · doi:10.22214/ijraset.2023.48910
Nutritional and therapeutic potentials of wholesome plant-based fermented food products of India
Chanchal, Yadav, A., & ., K. (2023) · Journal of Current Research in Food Science · doi:10.22271/foodsci.2023.v4.i1b.95
Sauerkraut juice for new product development =Skābētu kāpostu sula jaunu produktu izstrādē
Jansone, L. (2023) · doi:10.22616/lbtuthesis/2023.007
Aplicación de la fermentación láctica como estrategia de transformación y valoración de matrices vegetales
Martín, M. A. B. (2019) · doi:10.5821/dissertation-2117-330134
Fermented Vigna mungo and Carrot Pomace Cookies Using Lactobacillus casei
Batra, V., & Ganguli, A. (2023) · Springer eBooks · doi:10.1007/978-981-99-6831-2_21
Effect of Plant Purees Fermented by an Autochthonous Microbial Consortium on the Aroma and Textural Properties of BreadPreprint
Galli, V., Venturi, M., Pini, N., Guerrini, S., Marti, A., Bresciani, A., Montanari, C., Tabanelli, G., & Granchi, L. (2024) · SSRN Electronic Journal · doi:10.2139/ssrn.4822108
Novel sources and applications of microbial vitamins and carotenoids
Khan, S., & Gupta, A. A. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-15528-4.00001-5
Isolation, Carbohydrate Metabolism Profile, and Molecular Identification of Plant-Derived Lactic Acid Bacteria from Musa acuminata x balbisiana and Medinilla cummingii Naudin
Pava, K. C. L., Doblas, G. Z., Toledo, J. M. S., & Cruz, R. Y. D. (2024) · Tropical Journal of Natural Product Research · doi:10.26538/tjnpr/v8i6.20
Fermentation Technology and Food Enzymes
Yallappa, M., Megeri, G. B., Hungund, B. S., & Yaradoddi, J. S. (2024) · Springer eBooks · doi:10.1007/978-981-97-3261-6_13
Insights into Native Fermentation Process of Apples (Malus domestica) in Low Sodium Conditions
Constandache, D., Andronoiu, D. G., Nistor, O. V., Moraru, D. I., Simionov, I.-A., Botez, E., & Mocanu, G. D. (2025) · Applied Sciences · doi:10.3390/app15147799 · Cited by 1
Low-Fat Cheese
Rout, P., & Saha, S. (2025) · Springer eBooks · doi:10.1007/978-3-031-94476-5_12
Cooking-class style fermentation as a context for co-created science and engagement
Berman, H. L., McKenney, E. A., Roche, C. E., Michalski, S., Kwon, S. H., Weichel, E., Matson, A., Nichols, L. M., Alvarado, S., Horvath, J. E., et al. (2025) · Microbiology Spectrum · doi:10.1128/spectrum.02660-24
Dual Effects of Complex Fermentation on Wild Tomato Products: Flavor Diversification and Functional EnrichmentPreprint
Liu, C., Hui-Chih, C., Chen, C.-I., Chi-Ruei, H., & Lee, C.-L. (2025) · SSRN Electronic Journal · doi:10.2139/ssrn.5383479
Lactic acid bacteria and related strains isolated from Hibiscus sabdariffa L. calyces: from isolation to evaluation of technological potential
Navidad-Murrieta, M. S., Bueno-Durán, A. Y., Alegría-Gómez, J., Ruíz-Valdiviezo, V. M., Zamora-Gasga, V. M., Hernández‐Mendoza, A., Sánchez-Burgos, J. A., Girón‐Pérez, M. I., & Sáyago‐Ayerdi, S. G. (2025) · Letters in Applied Microbiology · doi:10.1093/lambio/ovaf114
Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu
Wang, Y., Feng, S., Liu, S., Zheng, Z.-S., Wang, L.-X., & Hu, X. (2025) · International Journal of Food Science · doi:10.1155/ijfo/7073400
Lactic acid bacteria as drivers of agricultural sustainability: From soil to harvest (A review)
Rajvanshi, D., Kanoujia, M., Shrivastava, P., & Kumara, R. R. (2025) · Agrica · doi:10.5958/2394-448x.2025.00011.6
Development of plant-based infant complementary food from Cucumeropsis mannii, Dioscorea dumetorum, Musa paradiasica, and Malus domestica fermented with lactic acid bacteria
Tata, T. M., Thierry, N. N., Viretto, C., Tlais, A. Z. A., Polo, A., Gobbetti, M., & Ejoh, A. R. (2025) · Food, Nutrition and Health. · doi:10.1007/s44403-025-00038-9 · Cited by 2
Self-citation

Authors: Di Cagno, R., Coda, R., De Angelis, M., & Gobbetti, M.
Affiliations: University of Bari Aldo Moro (IT)
ORCID: Coda, Rossana
Gobbetti, Marco
Venue: Food Microbiology
Publisher: Elsevier BV
Published: 2013-02
Volume: 33
Issue: 1
Pages: 1-10
ISSN: 0740-0020 (ISSN-L)
DOI: 10.1016/j.fm.2012.09.003
OpenAlex: W1963965900
Cited by: 644
References: 108
Citations by year: 2026: 47 · 2025: 61 · 2024: 51 · 2023: 65 · 2022: 70 · 2021: 56 · 2020: 72 · 2019: 58 · 2018: 42 · 2017: 40 · 2016: 25 · 2015: 25 · 2014: 18 · 2013: 11
FWCI: 2.32
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Microbiology (publishedVersion)
PubMed (publishedVersion)
CINECA IRIS Institutional Research Information System (University of Bari Aldo Moro) (submittedVersion)
Open Research (University of Surrey) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: lactic acid fermentation, fermented vegetables, fermented fruits, lactic acid bacteria, starter culture selection, plant microbiome, shelf life, sensory properties, nutritional properties, traditional fermented foods
MeSH terms: Bacteria, Fermentation, Food Microbiology, Fruit, Vegetables, Lactic Acid

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.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Exploitation of vegetables and fruits through lactic acid fermentation.

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Citations

Cites

Cited by

Related

Metadata

Record

About these checks