The DOI matches its Crossref record; 5 of the 5 references it cites were found in a registry or an index.
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
Open accessAbstract
Culturalable and non-culturable microorganisms naturally ferment majority of global fermented foods and beverages. Traditional food fermentation represents an extremely valuable cultural heritage in most regions, and harbors a huge genetic potential of valuable but hitherto undiscovered strains. Holistic approaches for identification and complete profiling of both culturalable and non-culturable microorganisms in global fermented foods are of interest to food microbiologists. The application of culture-independent technique has thrown new light on the diversity of a number of hitherto unknown and non-cultural microorganisms in naturally fermented foods. Functional bacterial groups ("phylotypes") may be reflected by their mRNA expression in a particular substrate and not by mere DNA-level detection. An attempt has been made to review the microbiology of some fermented foods and alcoholic beverages of the world.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Marsh, A. J., O'Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.09.003 · Cited by 485
Fermented Foods—A World Perspective
Campbell-Platt, G. (1994) · Food Research International · doi:10.1016/0963-9969(94)90093-0 · Cited by 335
Lactic Acid Bacteria: Biodiversity and Taxonomy
(2014) · doi:10.1002/9781118655252 · Cited by 225 · cited 1×
“…Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc,Oenococcus, Pediococcus, Streptococcus, Tetragenococcus, Vagococcus, and Weissella (Salminen et al., 2004; Axelsson et al., 2012; Holzapfel and Wood, 2014) have been isolated from various globally fermented foods and beverages.”
BackgroundChang, H.-W., Kim, K.-H., Nam, Y.-D., Roh, S. W., Kim, M.-S., Jeon, C. O., Oh, H.-M., & Bae, J.-W. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.05.013 · Cited by 129
Escalante, A., Elena RodrÃguez, M., MartÃnez, A., López-MunguÃa, A., BolÃvar, F., & Gosset, G. (2004) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.2004.tb09599.x · Cited by 84
Cited by
Bacillus As Potential Probiotics: Status, Concerns, and Future Perspectives
Elshaghabee, F. M. F., Rokana, N., Gulhane, R. D., Sharma, C., & Panwar, H. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.01490 · Cited by 940
Marco, M. L., Sanders, M. E., Gänzle, M., Arrieta, M. C., Cotter, P. D., De Vuyst, L., Hill, C., Holzapfel, W., Lebeer, S., Merenstein, D., et al. (2021) · Nature Reviews Gastroenterology & Hepatology · doi:10.1038/s41575-020-00390-5 · Cited by 937
Self-citationHealth benefits of fermented foods
Şanlier, N., Gökcen, B. B., & Sezgin, A. C. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2017.1383355 · Cited by 789
Fermented foods in a global age: east meets West
Tamang, J. P., Cotter, P. D., Endo, A., Han, N. S., Kort, R., Liu, S. Q., Mayo, B., Westerik, N., & Hutkins, R. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12520 · Cited by 719
Self-citationFermented Foods as a Dietary Source of Live Organisms
Rezac, S., Kok, C. R., Heermann, M., & Hutkins, R. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.01785 · Cited by 540
Metadata
- Authors
- Tamang, J. P., Watanabe, K., & Holzapfel, W. H.
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2016-03-24
- Volume
- 7
- Pages
- 377-377
- ISSN
- 1664-302X (ISSN-L)
- OpenAlex
- W2339115692
- Cited by
- 816
- References
- 5
- FWCI
- 72.88
- Type
- journal article
- Language
- en
- Open access
- gold
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
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. https://app.cochat.ai/papers/10.3389/fmicb.2016.00377
- The paper
- Tamang, J. P., Watanabe, K., & Holzapfel, W. H. (2016). Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2016.00377
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
