Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

Plant food anti-nutritional factors and their reduction strategies: an overview

Samtiya, M., Aluko, R. E., & Dhewa, T. (2020) · Food Production Processing and Nutrition · doi:10.1186/s43014-020-0020-5 · Cited by 1,228 · see citing works

B Vitamins and the Brain: Mechanisms, Dose and Efficacy—A Review

Kennedy, D. (2016) · Nutrients · doi:10.3390/nu8020068 · Cited by 1,055 · see citing works

Cereal-based fermented foods and beverages

Blandino, A., Al-Aseeri, M. E., Pandiella, S. S., Cantero, D., & Webb, C. (2003) · Food Research International · doi:10.1016/s0963-9969(03)00009-7 · Cited by 1,038 · see citing works

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

Gupta, R. K., Gangoliya, S. S., & Singh, N. K. (2013) · Journal of Food Science and Technology · doi:10.1007/s13197-013-0978-y · Cited by 973 · see citing works

Stress Physiology of Lactic Acid Bacteria.

Papadimitriou, K., Alegría, Á., Bron, P. A., de Angelis, M., Gobbetti, M., Kleerebezem, M., Lemos, J. A., Linares, D. M., Ross, P., Stanton, C., et al. (2016) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.00076-15 · Cited by 914 · see citing works

Fermentation and Germination Improve Nutritional Value of Cereals and Legumes through Activation of Endogenous Enzymes

Nkhata, S. G., Ayua, E., Kamau, E. H., & Shingiro, J. (2018) · Food Science & Nutrition · doi:10.1002/fsn3.846 · Cited by 876 · cited 10× · see citing works

Health 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 · see citing works

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 · see citing works

Proteolytic systems of lactic acid bacteria.

Savijoki, K., Ingmer, H., & Varmanen, P. (2006) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-006-0427-1 · Cited by 717 · see citing works

Lactic Acid Bacteria and Their Bacteriocins: Classification, Biosynthesis and Applications against Uropathogens: A Mini-Review

Mokoena, M. P. (2017) · Molecules · doi:10.3390/molecules22081255 · Cited by 674 · see citing works

Functional Properties of Microorganisms in Fermented Foods

Tamang, J. P., Shin, D.-H., Jung, S., & Chae, S. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00578 · Cited by 610 · see citing works

Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production

Vieco-Saiz, N., Belguesmia, Y., Raspoet, R., Auclair, E., Gancel, F., Kempf, I., & Drider, D. (2019) · Frontiers in Microbiology · doi:10.3389/fmicb.2019.00057 · Cited by 606 · see citing works

Impact of Biogenic Amines on Food Quality and Safety

Ruíz‐Capillas, C., & Herrero, A. M. (2019) · Foods · doi:10.3390/foods8020062 · Cited by 605 · see citing works

Lactic acid bacteria contribution to gut microbiota complexity: lights and shadows.

Pessione, E. (2012) · Frontiers in Cellular and Infection Microbiology · doi:10.3389/fcimb.2012.00086 · Cited by 592 · see citing works

Metabolism of Dietary and Microbial Vitamin B Family in the Regulation of Host Immunity

Yoshii, K., Hosomi, K., Sawane, K., & Kunisawa, J. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00048 · Cited by 573 · see citing works

Lactic acid bacteria as starter cultures: An update in their metabolism and genetics

Bintsis, T., & Department of Agricultural Technology, T. O. W. M. (2018) · AIMS Microbiology · doi:10.3934/microbiol.2018.4.665 · Cited by 570 · see citing works

Fermented 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 · see citing works

Isoflavones: estrogenic activity, biological effect and bioavailability

Vitale, D. C., Piazza, C., Melilli, B., Drago, F., & Salomone, S. (2012) · European Journal of Drug Metabolism and Pharmacokinetics · doi:10.1007/s13318-012-0112-y · Cited by 500 · see citing works

Saccharomyces cerevisiae in the Production of Fermented Beverages

Walker, G. M., & Stewart, G. G. (2016) · Beverages · doi:10.3390/beverages2040030 · Cited by 486 · see citing works

Production of bioactive peptides during soybean fermentation and their potential health benefits

Sanjukta, S., & Kumar, A. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.01.010 · Cited by 459 · see citing works

Fermented milks and milk products as functional foods—A review

Shiby, V. K., & Mishra, H. N. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2010.547398 · Cited by 427 · see citing works

Lactic acid bacteria and human clinical infection

Aguirre, M., & Collins, M. D. (1993) · Journal of Applied Bacteriology · doi:10.1111/j.1365-2672.1993.tb02753.x · Cited by 425 · see citing works

Health-Promoting Components in Fermented Foods: An Up-to-Date Systematic Review

Melini, F., Melini, V., Luziatelli, F., Ficca, A. G., & Ruzzi, M. (2019) · Nutrients · doi:10.3390/nu11051189 · Cited by 416 · see citing works

Tempe fermentation, innovation and functionality: update into the third millenium

Nout, M. J. R., & Kiers, J. L. (2005) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2004.02471.x · Cited by 399 · see citing works

Fermentation-enabled wellness foods: A fresh perspective

Xiang, H., Sun‐Waterhouse, D., Waterhouse, G. I. N., Cui, C., & Ruan, Z. (2019) · Food Science and Human Wellness · doi:10.1016/j.fshw.2019.08.003 · Cited by 364 · see citing works

Biogenic amines in seafood: a review

Biji, K. B., Ravishankar, C. N., Venkateswarlu, R., Mohan, C. O., & Gopal, T. K. S. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-016-2224-x · Cited by 343 · see citing works

New perspectives in fermented dairy products and their health relevance

García‐Burgos, M., Moreno‐Fernández, J., Alférez, M. J. M., Díaz‐Castro, J., & López‐Aliaga, I. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2020.104059 · Cited by 338 · see citing works

An evolutionary perspective on the Crabtree effect

Pfeiffer, T., & Morley, A. (2014) · Frontiers in Molecular Biosciences · doi:10.3389/fmolb.2014.00017 · Cited by 318 · see citing works

Bacteriophages of lactic acid bacteria and their impact on milk fermentations

Garneau, J. E., & Moineau, S. (2011) · Microbial Cell Factories · doi:10.1186/1475-2859-10-s1-s20 · Cited by 266 · see citing works

Defining the genetic differences between wild and domestic strains of Bacillus subtilis that affect poly‐γ‐ dl ‐glutamic acid production and biofilm formation

Stanley‐Wall, N. R., & Lazazzera, B. A. (2005) · Molecular Microbiology · doi:10.1111/j.1365-2958.2005.04746.x · Cited by 259 · see citing works

The role of muscle enzymes in dry-cured meat products with different drying conditions

Toldrá, F. (2005) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2005.08.007 · Cited by 255 · see citing works

Food Microbiology: Principles into Practice

(2016) · Wiley eBooks · doi:10.1002/9781119237860 · Cited by 249 · see citing works

Microbial production of lactic acid: the latest development

Juturu, V., & Wu, J. C. (2015) · Critical Reviews in Biotechnology · doi:10.3109/07388551.2015.1066305 · Cited by 246 · see citing works

Enhancement of Attributes of Cereals by Germination and Fermentation: A Review

Singh, A., Rehal, J., Kaur, A., & Jyot, G. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.706661 · Cited by 245 · see citing works

Lactobacillus helveticus: the proteolytic system

Griffiths, M. W., & Tellez, A. M. (2013) · Frontiers in Microbiology · doi:10.3389/fmicb.2013.00030 · Cited by 241 · see citing works

Fermented Foods and Beverages of the World

(2010) · CRC Press eBooks · doi:10.1201/ebk1420094954 · Cited by 241 · see citing works

Angiotensin-Converting Enzyme Inhibitory Activity of Peptides Derived from Caprine Kefir

Quirós, A., Hernández-Ledesma, B., Ramos, M., Amigo, L., & Recio, I. (2005) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(05)73032-0 · Cited by 237 · see citing works

Inhibition of Akt signaling and enhanced ERK1/2 activity are involved in induction of macroautophagy by triterpenoid B-group soyasaponins in colon cancer cells

Ellington, A. A., Berhow, M. A., & Singletary, K. W. (2005) · Carcinogenesis · doi:10.1093/carcin/bgi214 · Cited by 209 · see citing works

Occurrence, functions and biosynthesis of polyamides in microorganisms and biotechnological production

Oppermann, F. B., & Steinbüchel, A. (2002) · Die Naturwissenschaften · doi:10.1007/s00114-001-0280-0 · Cited by 208 · see citing works

Volatile compounds in meat and meat products

KOSOWSKA, M., Majcher, M. A., & Fortuna, T. (2017) · Food Science and Technology · doi:10.1590/1678-457x.08416 · Cited by 206 · see citing works

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights

Verni, M., Rizzello, C. G., & Coda, R. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00042 · Cited by 204 · see citing works

Korean traditional fermented soybean products: Jang

Shin, D.-H., & Jeong, D. (2015) · Journal of Ethnic Foods · doi:10.1016/j.jef.2015.02.002 · Cited by 203 · see citing works

The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637

Moslehishad, M., Ehsani, M. R., Salami, M., Mirdamadi, S., Ezzatpanah, H., Niasari-Naslaji, A., & Moosavi‐Movahedi, A. A. (2012) · International Dairy Journal · doi:10.1016/j.idairyj.2012.10.015 · Cited by 201 · see citing works

How Important are Cereals and Cereal Products in the Average Polish Diet?

Laskowski, W., Górska-Warsewicz, H., Rejman, K., Czeczotko, M., & Zwolińska, J. (2019) · Nutrients · doi:10.3390/nu11030679 · Cited by 184 · see citing works

Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review

Anal, A. K. (2019) · Fermentation · doi:10.3390/fermentation5010008 · Cited by 180 · see citing works

The role of nutraceutical proteins and peptides in apoptosis, angiogenesis, and metastasis of cancer cells

de Mejı́a, E. G., & Día, V. P. (2010) · Cancer and Metastasis Reviews · doi:10.1007/s10555-010-9241-4 · Cited by 175 · see citing works

Antioxidant activity of yoghurt peptides: Part 1-in vitro assays and evaluation in ω-3 enriched milk

Farvin, K. H. S., Baron, C. P., Nielsen, N. S., & Jacobsen, C. (2010) · Food Chemistry · doi:10.1016/j.foodchem.2010.05.067 · Cited by 168 · see citing works

Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals

Rollán, G., Gerez, C. L., & LeBlanc, J. G. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00098 · Cited by 167 · see citing works

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects

Escalante, A., Soto, D. R. L., Gutiérrez, J. E. V., Gilés-Gómez, M., Bolívar, F. G., & López-Munguı́a, A. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.01026 · Cited by 166 · see citing works

METABOLIC ENGINEERING OF LACTIC ACID BACTERIA FOR THE PRODUCTION OF INDUSTRIALLY IMPORTANT COMPOUNDS

Papagianni, M. (2012) · Computational and Structural Biotechnology Journal · doi:10.5936/csbj.201210003 · Cited by 164 · see citing works

Control of bioflavour and safety in fermented sausages: first results of a European project

Demeyer, D. I., Raemaekers, M., Rizzo, A. F., Holck, A. L., Smedt, A. D., ten Brink, B., Hagen, B. F., Montel, C., Zanardi, E., Murbrekk, E., et al. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00031-4 · Cited by 160 · see citing works

Fibrinolytic enzymes in Asian traditional fermented foods

Mine, Y., Wong, A. H. K., & Jiang, B. (2004) · Food Research International · doi:10.1016/j.foodres.2004.04.008 · Cited by 158 · see citing works

Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk.

Ye, A., Cui, J., Dalgleish, D., & Singh, H. (2017) · Journal of Dairy Science · doi:10.3168/jds.2016-11764 · Cited by 157 · see citing works

Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh

Nakajima, N., NOZAKI, N., Ishihara, K., Ishikawa, A., & Tsuji, H. (2005) · Journal of Bioscience and Bioengineering · doi:10.1263/jbb.100.685 · Cited by 153 · see citing works

Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm (Elaeis guineensis) in Ghana

Amoa-Awua, W. K., Sampson, E., & Tano-Debrah, K. (2007) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2006.03074.x · Cited by 151 · see citing works

Advances in the genomics and metabolomics of dairy lactobacilli: A review

Stefanovic, E., Fitzgerald, G. F., & McAuliffe, O. E. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.08.009 · Cited by 151 · see citing works

Conventional and food‐to‐food fortification: An appraisal of past practices and lessons learned

Chadaré, F. J., Idohou, R., Nago, E. S., Affonfere, M., Agossadou, J., Fassinou, F. T. K., Kénou, C., Honfo, S. H., Azokpota, P., Linnemann, A. R., et al. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.1133 · Cited by 149 · see citing works

Histamine and other biogenic amines in food

Durak-Dados, A., Michalski, M. M., & Osek, J. (2020) · Journal of Veterinary Research · doi:10.2478/jvetres-2020-0029 · Cited by 149 · see citing works

Naturally fermented ethnic soybean foods of India

Tamang, J. P. (2015) · Journal of Ethnic Foods · doi:10.1016/j.jef.2015.02.003 · Cited by 148 · see citing works

The potential role of milk-derived peptides in cardiovascular disease

Phelan, M., & Kerins, D. M. (2011) · Food & Function · doi:10.1039/c1fo10017c · Cited by 146 · see citing works

Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation

Tsuyoshi, N., Fudou, R., Yamanaka, S., KOZAKI, M., Tamang, N., Thapa, S., & Tamang, J. P. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.08.011 · Cited by 140 · see citing works

Antioxidant activities of soybean as affected by Bacillus-fermentation to kinema

Moktan, B., Saha, J., & Sarkar, P. K. (2008) · Food Research International · doi:10.1016/j.foodres.2008.04.003 · Cited by 140 · see citing works

Food Ingredients That Inhibit Cholesterol Absorption.

Jesch, E. D., & Carr, T. P. (2017) · PubMed Central · doi:10.3746/pnf.2017.22.2.67 · Cited by 139 · see citing works

In vitro effects of lactic acid bacteria on cancer cell viability and antioxidant activity

Liu, C., & Pan, T. (2020) · Journal of Food and Drug Analysis · doi:10.38212/2224-6614.2287 · Cited by 131 · see citing works

Angiotensin I-Converting Enzyme Inhibitory Activity and Insulin Secretion Stimulative Activity of Fermented Fish Sauce

Ichimura, T., Hu, J., Aita, D. Q., & Maruyama, S. (2003) · Journal of Bioscience and Bioengineering · doi:10.1016/s1389-1723(03)70138-8 · Cited by 130 · see citing works

Liquid chromatographic determination of biogenic amines in fermented foods after derivatization with 3,5-dinitrobenzoyl chloride

Kirschbaum, J., Rebscher, K., & Brückner, H. J. (2000) · Journal of Chromatography A · doi:10.1016/s0021-9673(00)00257-0 · Cited by 117 · see citing works

Reduction of Fumonisin B1 and Zearalenone by Lactic Acid Bacteria in Fermented Maize Meal

Mokoena, M. P., Chelule, P. K., & Gqaleni, N. (2005) · Journal of Food Protection · doi:10.4315/0362-028x-68.10.2095 · Cited by 116 · see citing works

Identification of angiotensin I-converting enzyme inhibitory peptides from koumiss, a traditional fermented mare's milk

Chen, Y., Wang, Z., Chen, X.-T., Liu, Y., Zhang, H., & Sun, T. (2010) · Journal of Dairy Science · doi:10.3168/jds.2009-2672 · Cited by 116 · see citing works

Whole genome assembly of a natto production strain Bacillus subtilis natto from very short read data

Nishito, Y., Osana, Y., Hachiya, T., Popendorf, K., Toyoda, A., Fujiyama, A., Itaya, M., & Sakakibara, Y. (2010) · BMC Genomics · doi:10.1186/1471-2164-11-243 · Cited by 114 · see citing works

African Traditional Fermented Foods and Probiotics

Anukam, K. C., & Reid, G. (2009) · Journal of Medicinal Food · doi:10.1089/jmf.2008.0163 · Cited by 109 · see citing works

Recent advances in microbial fermentation for dairy and health

Hill, D., Sugrue, I., Arendt, E. K., Hill, C., Stanton, C., & Ross, R. P. (2017) · F1000Research · doi:10.12688/f1000research.10896.1 · Cited by 108 · see citing works

Production of poly-γ-glutamic acid by fed-batch culture of Bacillus licheniformis

Yoon, S. H., Do, J. H., Lee, S. Y., & Chang, H. N. (2000) · Biotechnology Letters · doi:10.1023/a:1005625026623 · Cited by 105 · see citing works

Significance of Fermented Food in Nutrition and Food Science

Hasan, M. N., Sultan, M. Z., & Mar-E-Um, M. (2014) · Journal of Scientific Research · doi:10.3329/jsr.v6i2.16530 · Cited by 105 · see citing works

Beriberi (Thiamine Deficiency) and High Infant Mortality in Northern Laos

Barennes, H., Sengkhamyong, K., René, J. P., & Phimmasane, M. (2015) · PLoS neglected tropical diseases · doi:10.1371/journal.pntd.0003581 · Cited by 99 · see citing works

Antioxidant, antihypertensive, and immunomodulatory activities of peptide fractions from fermented skim milk with Lactobacillus delbrueckii ssp. bulgaricus LB340

Qian, B., MeiZi, X., Cui, L., Deng, Y., Xu, Y., Huang, M., & Zhang, S. (2011) · Journal of Dairy Research · doi:10.1017/s0022029910000889 · Cited by 98 · see citing works

Microbial and endogenous origin of fibrinolytic activity in traditional fermented foods of Northeast India

Singh, T. A., Devi, K. R., Ahmed, G., & Jeyaram, K. (2013) · Food Research International · doi:10.1016/j.foodres.2013.11.028 · Cited by 91 · see citing works

Lactic acid bacteria in Hamei and Marcha of North East India

Tamang, J. P., Dewan, S., Tamang, B., Rai, A., Schillinger, U., & Holzapfel, W. H. (2007) · Indian Journal of Microbiology · doi:10.1007/s12088-007-0024-8 · Cited by 90 · see citing works

Asian Fungal Fermented Food

Nout, M. J. R., & Aidoo, K. E. (2010) · Springer eBooks · doi:10.1007/978-3-642-11458-8_2 · Cited by 90 · see citing works

Preparation of idli batter, its properties and nutritional improvement during fermentation

Ghosh, D., & Chattopadhyay, P. (2010) · Journal of Food Science and Technology · doi:10.1007/s13197-010-0148-4 · Cited by 88 · see citing works

Review on African traditional cereal beverages

Solange, A. K. A., Konan, A. G., Fokou, G., Marcellin, D. K., & Bonfoh, B. (2014) · Cited by 85 · see citing works

Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

Park, J. M., Shin, J.-H., Gu, J.-G., Yoon, S.-J., Song, J.-C., Jeon, W.-M., Suh, H. J., Chang, U., Yang, C.-Y., & Kim, J. (2011) · Journal of Bioscience and Bioengineering · doi:10.1016/j.jbiosc.2011.06.003 · Cited by 79 · see citing works

Doenjang , a Fermented Soybean Paste, Decreased Visceral Fat Accumulation and Adipocyte Size in Rats Fed with High Fat Diet More Effectively Than Nonfermented Soybeans

Kwak, C. S., Park, S. C., & Song, K. Y. (2011) · Journal of Medicinal Food · doi:10.1089/jmf.2010.1224 · Cited by 78 · see citing works

Purification and biochemical properties of a fibrinolytic enzyme from Bacillus subtilis-fermented red bean

Chang, C.-T., Wang, P., Hung, Y.-F., & Chung, Y. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2012.02.061 · Cited by 77 · see citing works

Antioxidant and free radical scavenging activity of methanol extract of chungkukjang

Shon, M.-Y., Lee, J. H., Choi, J., Choi, S.-Y., Nam, S., Seo, K., Lee, S., Sung, N., & Park, S. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.08.003 · Cited by 75 · see citing works

Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

Meyer, J., Bütikofer, U., Walther, B., Wechsler, D., & Sieber, R. (2009) · Journal of Dairy Science · doi:10.3168/jds.2008-1531 · Cited by 74 · see citing works

Antioxidant activity of lactic acid bacteria (LAB) fermented skim milk as determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferrous chelating activity (FCA)

Maryam, A. S. (2012) · African Journal of Microbiology Research · doi:10.5897/ajmr12.702 · Cited by 73 · see citing works

Lactic acid fermented vegetable juices

Karovičová, J., & Kohajdová, Z. (2003) · Horticultural Science · doi:10.17221/3878-hortsci · Cited by 73 · see citing works

The effects of lactic acid bacteria inoculants on biogenic amines formation in sauerkraut

Kalač, P. (2000) · Food Chemistry · doi:10.1016/s0308-8146(00)00103-5 · Cited by 72 · see citing works

Asian Fungal Fermented Food

Nout, M. J. R., & Aidoo, K. E. (2002) · Springer eBooks · doi:10.1007/978-3-662-10378-4_2 · Cited by 71 · see citing works

Antioxidant capacities, total phenolics and flavonoids in black and yellow soybeans fermented by Bacillus subtilis: a comparative study of Thai fermented soybeans (thua nao).

Dajanta, K., Janpum, P., & Leksing, W. (2013) · International Food Research Journal · Cited by 69 · see citing works

Isoflavone Transformation during Soybean Koji Preparation and Subsequent Miso Fermentation Supplemented with Ethanol and NaCl

Chiou, R. Y. ‐., & Cheng, S. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf001524l · Cited by 68 · see citing works

Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

Rosolen, M. D., Gennari, A., Volpato, G. Q., & de Souza, C. F. V. (2015) · Enzyme Research · doi:10.1155/2015/806240 · Cited by 67 · see citing works

Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage

Zhang, Y., Hu, P., Lou, L., JianLong, Z., Fan, M., Li, D., & Liao, Q. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13975 · Cited by 67 · see citing works

Some Distinguishable Properties between Acid-Stable and Neutral Types of α-Amylases from Acid-Producing Koji

Suganuma, T., Fujita, K., & Kitahara, K. (2007) · Journal of Bioscience and Bioengineering · doi:10.1263/jbb.104.353 · Cited by 66 · see citing works

Influences of processing and NaCl supplementation on isoflavone contents and composition during douchi manufacturing

Wang, L., Yin, L., Li, D., Zou, L., Saito, M., Tatsumi, E., & Li-te, L. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.03.029 · Cited by 63 · see citing works

Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing

Wang, L., Li, D., Zou, L., Chen, X. D., Cheng, Y., Yamaki, K., & Li-te, L. (2007) · International Journal of Food Properties · doi:10.1080/10942910601052715 · Cited by 59 · see citing works

Comparisons of isoflavones from Korean and Chinese soybean and processed products

Lee, Y.-W., Kim, J.-D., Zheng, J., & Row, K. H. (2006) · Biochemical Engineering Journal · doi:10.1016/j.bej.2006.06.009 · Cited by 56 · see citing works

Effects of Soyasaponins on Lipid Peroxidation through the Secretion of Thyroid Hormones

Ishii, Y., & Tanizawa, H. (2006) · Biological and Pharmaceutical Bulletin · doi:10.1248/bpb.29.1759 · Cited by 54 · see citing works

Non-sterilized fermentative co-production of poly(γ-glutamic acid) and fibrinolytic enzyme by a thermophilic Bacillus subtilis GXA-28

Zeng, W., Li, W., Shu, L., Yi, J., Chen, G., & Liang, Z. (2013) · Bioresource Technology · doi:10.1016/j.biortech.2013.05.020 · Cited by 53 · see citing works

NATTO BACILLUS CONTAINS A LARGE AMOUNT OF WATER-SOLUBLE VITAMIN K (MENAQUINONE-7)

Yanagisawa, Y., & Sumi, H. (2005) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.2005.00016.x · Cited by 52 · see citing works

Enzymatic Activity and Flavor Compound Production in Fermented Silver Carp Fish Paste Inoculated with Douchi Starter Culture

Kasankala, L. M., Xiong, Y. L., & Chen, J. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf203887x · Cited by 50 · see citing works

Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber

Bamidele, O. P., Fasogbon, B. M., Oladiran, D. A., & Akande, E. O. (2015) · Food Science & Nutrition · doi:10.1002/fsn3.250 · Cited by 50 · see citing works

Improved processing methods to reduce the total cyanide content of cassava roots from Burundi.

Lambri, M., Fumi, M. D., Roda, A., & Faveri, D. M. D. (2013) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb2012.2989 · Cited by 50 · see citing works

Sauerkraut

Peñas, E., Martínez‐Villaluenga, C., & Frı́as, J. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-802309-9.00024-8 · Cited by 48 · see citing works

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages

Pasini, F., Soglia, F., Petracci, M., Caboni, M. F., Marziali, S., Montanari, C., Gardini, F., Grazia, L., & Tabanelli, G. (2018) · Nutrients · doi:10.3390/nu10101497 · Cited by 48 · see citing works

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile

Gianelli, M. P., Salazar, V., Mojica, L., & Carrillo, M. C. F. (2012) · Brazilian Archives of Biology and Technology · doi:10.1590/s1516-89132012000400017 · Cited by 46 · see citing works

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Liptáková, D., Matejčeková, Z., & Valí­k, Ľ. (2017) · InTech eBooks · doi:10.5772/65459 · Cited by 44 · see citing works

A high-protein soybean cultivar contains lower isoflavones and saponins but higher minerals and bioactive peptides than a low-protein cultivar

Paucar‐Menacho, L. M., Amaya‐Farfán, J., Berhow, M. A., Mandarino, J. M. G., de Mejı́a, E. G., & Chang, Y. K. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.09.062 · Cited by 43 · see citing works

Functional Properties ofTungrymbaiandBekang, naturally fermented soybean foods of North East India

Chettri, R., & Tamang, J. P. (2014) · International Journal of Fermented Foods · doi:10.5958/2321-712x.2014.01311.8 · Cited by 42 · see citing works

Changes in biogenic amine concentrations during sauerkraut storage

Kalač, P. (2000) · Food Chemistry · doi:10.1016/s0308-8146(99)00273-3 · Cited by 41 · see citing works

Popular fermented foods and beverages in Southeast Asia

Law, S. V., Bakar, F. A., Hashim, D. M., & Hamid, A. A. (2011) · Universiti Putra Malaysia Institutional Repository (Universiti Putra Malaysia) · Cited by 40 · see citing works

Phylogeny of γ-polyglutamic acid-producing Bacillus strains isolated from fermented soybean foods manufactured in Asian countries

Meerak, J., Iida, H., Watanabe, Y., Miyashita, M., Sato, H., Nakagawa, Y., & Tahara, Y. (2007) · The Journal of General and Applied Microbiology · doi:10.2323/jgam.53.315 · Cited by 40 · see citing works

Peptide and amino acid metabolism is controlled by an OmpR‐family response regulator in Lactobacillus casei

Alcántara, C., Bäuerl, C., Revilla‐Guarinos, A., Pérez‐Martínez, G., Monedero, V., & Zúñiga, M. (2015) · Molecular Microbiology · doi:10.1111/mmi.13299 · Cited by 40 · see citing works

Bacteria in Food and Beverage Production

Doyle, M. P., Steenson, L. R., & Meng, J. (2013) · Springer eBooks · doi:10.1007/978-3-642-31331-8_27 · Cited by 39 · see citing works

Distinctive proteolytic activity of cell envelope proteinase of Lactobacillus helveticus isolated from airag, a traditional Mongolian fermented mare's milk

Miyamoto, M., Ueno, H., Watanabe, M., Tatsuma, Y., Seto, Y., MIYAMOTO, T., & Nakajima, H. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.12.012 · Cited by 38 · see citing works

Fibrinolytic Bacterial Enzymes with Thrombolytic Activity

Kotb, E. (2012) · Springer eBooks · doi:10.1007/978-3-642-24980-8_1 · Cited by 36 · see citing works

Modification in the diet can induce beneficial effects against breast cancer

Aragón, F. F. (2014) · World Journal of Clinical Oncology · doi:10.5306/wjco.v5.i3.455 · Cited by 36 · see citing works

Survey on proteolytic activity and diversity of proteinase genes in mesophilic lactobacilli

Vukotić, G., Strahinić, I., Begović, J., Lukić, J., Kojić, M., & Fira, D. (2016) · Microbiology · doi:10.1134/s002626171601015x · Cited by 34 · see citing works

Characteristics of Proteolytic Microorganisms and Their Effects on Proteolysis in Total Mixed Ration Silages of Soybean Curd Residue

Hao, W., Tian, P., Zheng, M., Wang, H., & Xu, C. (2020) · Asian-Australasian Journal of Animal Sciences · doi:10.5713/ajas.18.0933 · Cited by 32 · see citing works

Fibrinolytic Bacterial Enzymes with Thrombolytic Activity

Kotb, E. (2012) · Springer eBooks · doi:10.1007/978-3-642-24980-8 · Cited by 32 · see citing works

Rapid High-Performance Liquid Chromatography Analysis of Biogenic Amines in Fermented Vegetable Brines

Hornero‐Méndez, D., & Garrido-Fernández, A. (1997) · Journal of Food Protection · doi:10.4315/0362-028x-60.4.414 · Cited by 31 · see citing works

Biochemical and Microbial Properties of Palm Wine: Effect of Tapping Length and Varietal Differences

Detto, K., Djéni, T. N., Moroh, J.-L. A., Bouatenin, K. M. J., & Djè, K. M. (2016) · Food and Nutrition Sciences · doi:10.4236/fns.2016.79077 · Cited by 26 · see citing works

Modeling the Combined Effects of Temperature, pH, and Sodium Chloride and Sodium Lactate Concentrations on the Growth Rate of Lactobacillus plantarum ATCC 8014

Dalcanton, F., Carrasco, E., Pérez‐Rodríguez, F., Posada‐Izquierdo, G. D., de Aragão, G. M. F., & Garcı́a-Gimeno, R. M. (2018) · Journal of Food Quality · doi:10.1155/2018/1726761 · Cited by 25 · see citing works

Pulque Fermentation

Escalante, A., Gilés-Gómez, M., Flores, G., Acuña, V., Moreno-Terrazas, R., López-Munguı́a, A., & Lappe-Oliveras, P. (2012) · CRC Press eBooks · doi:10.1201/b12055-50 · Cited by 25 · see citing works

Antioxidant Properties and Total Phenolics of Thua Nao (a Thai Fermented Soybean)as Affected by Bacillus-fermentation

Dajanta, K., Apichartsrangkoon, A., & Chukeatirote, E. (2011) · Journal of Microbial & Biochemical Technology · doi:10.4172/1948-5948.1000052 · Cited by 24 · see citing works

Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus

Hou, J., Liu, F., Ren, D., Han, W., & Du, Y. (2015) · Journal of Zhejiang University SCIENCE B · doi:10.1631/jzus.b1400230 · Cited by 23 · see citing works

Determination of saponin contents in raw soybean and fermented soybean foods of India

Omizu, Y., Tsukamoto, C., Chettri, R., & Tamang, J. P. (2011) · Cited by 23 · see citing works

Chemical Composition of Milk and Milk Products

Mehta, B. M. (2015) · Springer eBooks · doi:10.1007/978-3-642-41609-5_31-1 · Cited by 22 · see citing works

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

Karslıoğlu, B., Çiçek, Ü., Kolsaric, N., & Candoğan, K. (2014) · Korean Journal for Food Science of Animal Resources · doi:10.5851/kosfa.2014.34.1.40 · Cited by 20 · see citing works

Detergent-Stable Salt-Activated Proteinases from Virgibacillus halodenitrificans SK1-3-7 Isolated from Fish Sauce Fermentation

Montriwong, A., Rodtong, S., & Yongsawatdigul, J. (2015) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-015-1591-5 · Cited by 18 · see citing works

Effect of Isoflavone Aglycone Content and Antioxidation Activity in Natto by Various Cultures of Bacillus Subtilis During the Fermentation Period

Ping, S. P., & Shih, S. C. (2012) · Journal of Nutrition & Food Sciences · doi:10.4172/2155-9600.1000153 · Cited by 18 · see citing works

Bacteria in Food and Beverage Production

Doyle, M. P., & Meng, J. (2006) · Springer eBooks · doi:10.1007/0-387-30741-9_23 · Cited by 16 · see citing works

Cyanide Content of Commercial Gari from Different Areas of Ekiti State, Nigeria

Omolara, B. O. (2014) · Journals & Books Hosting (International Knowledge Sharing Platform) · doi:10.12691/jnh-2-4-3 · Cited by 15 · see citing works

The Effect of an Autochthonous Starter Culture, Sugars and Different Temperatures on the Fermentation of Slavonian Kulen

Mastanjević, K. M., Kovačević, D., Frece, J., Markov, K., & Pleadin, J. (2016) · Food Technology and Biotechnology · doi:10.17113/ftb.55.01.17.4688 · Cited by 14 · see citing works

Three Sudanese sorghum-based fermented foods (kisra, hulu-mur and abreh): Comparison of proximate, nutritional value, microbiological load and acrylamide content

Mariod, A. A., Idris, Y. M. A., Osman, N. M., Mohamed, M. A., Sukrab, A. M. A., Farag, M. Y., & Matthäus, B. (2016) · Ukrainian Journal of Food Science · doi:10.24263/2310-1008-2016-4-2-4 · Cited by 12 · see citing works

The role of black soybean tempe in increasing antioxidant enzyme activity and human lymphocyte proliferation in vivo

Astuti, M. (2013) · Cited by 11 · see citing works

Modifying the Amino Acid Composition of Grains Using Gene Technology

Hagan, N. D., Tabe, L., Molvig, L., & Higgins, T. J. V. (2003) · Springer eBooks · doi:10.1007/978-94-017-2679-5_62 · Cited by 8 · see citing works

Study on the Inhibition of Fermented Soybean to Cancer Cells

Yan, L., Wang, W., Wang, Zhiqiang, E., Shan, S., ̆, Y., Zhiqiang, & Liqun (2009) · Dongbei Nongye Daxue xuebao · Cited by 6 · see citing works

Meat Protein Degradation by Tissue and Lactic Acid Bacteria Enzymes

Fadda, S., Vignolo, G. M., & Oliver, G. (2003) · Humana Press eBooks · doi:10.1385/1-59259-029-2:147 · Cited by 5 · see citing works

Introductory Chapter: Introduction to Cotton Research Highlights

Abdurakhmonov, I. Y. (2016) · InTech eBooks · doi:10.5772/65456 · Cited by 5 · see citing works

Study on the Inhibition of Fermented Soybean to Cancer Cells

LU, L., Yan, Y., Wang, et al. (2009) · 东北农业大学学报：英文版 · Cited by 5 · see citing works

Investigation of pickled water spinach (Ipomoea aquatic) fermentation by Lactobacillus sp.

Minh, N. P. (2014) · International Journal of Multidisciplinary Research and Development · Cited by 4 · see citing works

Fermented Cereal and Grain Products

Erkmen, O., & Bozoǧlu, T. F. (2016) · doi:10.1002/9781119237860.ch43 · Cited by 3 · see citing works

Role of Lactic Acid Bacteria in Food Preservation and Safety

Zapaśnik, A., Sokołowska, B., & Bryła, M. (2022) · Foods · doi:10.3390/foods11091283 · Cited by 420 · see citing works

Organic acids production from lactic acid bacteria: A preservation approach

Bangar, S. P., Suri, S., Trif, M., & Özoğul, F. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.101615 · Cited by 350 · see citing works

An overview of fermentation in the food industry - looking back from a new perspective

Siddiqui, S. A., Erol, Z., Rugji, J., Taşçı, F., Kahraman, H. A., Toppi, V., Musa, L., Giacinto, G. D., Bahmid, N. A., Mehdizadeh, M., et al. (2023) · Bioresources and Bioprocessing · doi:10.1186/s40643-023-00702-y · Cited by 351 · see citing works

Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

Anumudu, C. K., Miri, T., & Onyeaka, H. N. (2024) · Foods · doi:10.3390/foods13233714 · Cited by 290 · see citing works

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Mafe, A. N., Edo, G. I., Makia, R. S., Joshua, O. A., Akpoghelie, P. O., Gaaz, T. S., Jikah, A. N., Yousif, E., Isoje, E. F., Igbuku, U. A., et al. (2024) · Food Chemistry Advances · doi:10.1016/j.focha.2024.100852 · Cited by 275 · see citing works

Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products

Sharma, H., Özoğul, F., Bartkienė, E., & Rocha, J. M. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.2007844 · Cited by 189 · see citing works

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

Abbaspour, N. (2024) · Applied Food Research · doi:10.1016/j.afres.2024.100468 · Cited by 171 · see citing works

Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

Sun, W., Shahrajabian, M. H., & Min, L. (2022) · Fermentation · doi:10.3390/fermentation8120688 · Cited by 169 · see citing works

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

†, B. H.-F., †, E. D. J.-J., Cabrera-Hidalgo, A. J., Sandoval-Castilla, O., Espinosa‐Solares, T., González-Reza, R. M., Zambrano‐Zaragoza, M. L., Liceaga, A. M., & Aguilar-Toalá, J. E. (2024) · Foods · doi:10.3390/foods13060844 · Cited by 149 · see citing works

Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods

Yee, C. S., Zahia-Azizan, N. A., Rahim, M. H. A., Zaini, N. A. M., Raja‐Razali, R. B., Ushidee-Radzi, M. A., Ilham, Z., & Wan‐Mohtar, W. A. A. Q. I. (2025) · Fermentation · doi:10.3390/fermentation11060323 · Cited by 146 · see citing works

The potential correlation between microbial communities and flavors in traditional fermented sour meat

Zhong, A., Chen, W., Duan, Y., Li, K., Tang, X., Tian, X., Wu, Z., Li, Z., Wang, Y., & Wang, C. (2021) · LWT · doi:10.1016/j.lwt.2021.111873 · Cited by 128 · see citing works

Fermentation in aquafeed processing: Achieving sustainability in feeds for global aquaculture production

Siddik, M. A. B., Julien, B. B., Islam, S. M., & Francis, D. S. (2024) · Reviews in Aquaculture · doi:10.1111/raq.12894 · Cited by 125 · see citing works

Phenolic acids in fermented foods: microbial biotransformation, antioxidant mechanisms, and functional health implications

Kumar, A., Subburaj, S., Thirumalaisamy, S. K., Durage, T. T. D., Jaiswal, S. G., Kavitake, D., & Wei, S. (2025) · Frontiers in Molecular Biosciences · doi:10.3389/fmolb.2025.1678673 · Cited by 117 · see citing works

Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review

Rajendran, S., Silcock, P. J., & Bremer, P. J. (2023) · Molecules · doi:10.3390/molecules28073236 · Cited by 113 · see citing works

A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods

Liu, S., Hu, J., Zhong, Y., Hu, X., Yin, J., Xiong, T., Nie, S., & Xie, M. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.137453 · Cited by 112 · see citing works

Descriptive review on conversion of waste residues into valuable bionanocomposites for a circular bioeconomy

Dalbanjan, N. P., Eelager, M. P., Korgaonkar, K., Gonal, B. N., Kadapure, A. J., Arakera, S. B., & Kumar, S. K. P. (2024) · Nano-Structures & Nano-Objects · doi:10.1016/j.nanoso.2024.101265 · Cited by 112 · see citing works

Biotechnological Processes in Fruit Vinegar Production

Luzón-Quintana, L. M., Castro, R., & Durán-Guerrero, E. (2021) · Foods · doi:10.3390/foods10050945 · Cited by 110 · see citing works

Microalgal Proteins and Bioactives for Food, Feed, and Other Applications

Lucáková, S., Brányiková, I., & Hayes, M. (2022) · Applied Sciences · doi:10.3390/app12094402 · Cited by 110 · see citing works

Exploitation of microbial activities at low pH to enhance planetary health

Atasoy, M., Álvarez‐Ordóñez, A., Cenian, A., Djukić‐Vuković, A., Lund, P. A., Özoğul, F., Trček, J., Ziv, C., & Biase, D. D. (2023) · FEMS Microbiology Reviews · doi:10.1093/femsre/fuad062 · Cited by 110 · see citing works

Effect of solid state fermentation on proximate composition, antinutritional factors and in vitro protein digestibility of maize flour

Terefe, Z. K., Omwamba, M. N., & Nduko, J. M. (2021) · Food Science & Nutrition · doi:10.1002/fsn3.2599 · Cited by 108 · see citing works

Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future

Dhiman, S., Kaur, S., Thakur, B., Singh, P., & Tripathi, M. (2025) · Fermentation · doi:10.3390/fermentation11060346 · Cited by 108 · see citing works

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits

Xiao, X., Zou, P., Hu, F., Zhu, W., & Wei, Z. (2023) · Molecules · doi:10.3390/molecules28104016 · Cited by 105 · see citing works

Sucrose, maltodextrin and inulin efficacy as cryoprotectant, preservative and prebiotic – towards a freeze dried Lactobacillus plantarum topical probiotic

Oluwatosin, S. O., Tai, S. L., & Fagan-Endres, M. A. (2022) · Biotechnology Reports · doi:10.1016/j.btre.2021.e00696 · Cited by 123 · see citing works

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

Saud, S., Xiaojuan, T., & Fahad, S. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101209 · Cited by 100 · see citing works

Soybean fermentation: Microbial ecology and starter culture technology

Elhalis, H., Chin, X. H., & Chow, Y. Y. S. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2188951 · Cited by 99 · see citing works

Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits

Sellitto, V. M., Zara, S., Fracchetti, F., Capozzi, V., & Nardi, T. (2021) · Fermentation · doi:10.3390/fermentation7020060 · Cited by 97 · see citing works

Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food

Verma, D. K., Al‐Sahlany, S. T. G., Niamah, A. K., Thakur, M., Shah, N., Sıngh, S., Baranwal, D., Patel, A. R., Utama, G. L., & Aguilar, C. N. (2021) · Saudi Journal of Biological Sciences · doi:10.1016/j.sjbs.2021.11.010 · Cited by 97 · see citing works

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 97 · see citing works

Overview of the Importance of Biotics in Gut Barrier Integrity

Kocot, A. M., Jarocka‐Cyrta, E., & Drabińska, N. (2022) · International Journal of Molecular Sciences · doi:10.3390/ijms23052896 · Cited by 95 · see citing works

Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives

Fitsum, S., Gebreyohannes, G., & Sbhatu, D. B. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101097 · Cited by 86 · see citing works

Alcoholic Fermentation as a Source of Congeners in Fruit Spirits

Stanzer, D., Čiča, K. H., Blesić, M., Murtić, M. S., Mrvčić, J., & Spaho, N. (2023) · Foods · doi:10.3390/foods12101951 · Cited by 84 · see citing works

Moringa oleifera : a valuable insight into recent advances in medicinal uses and pharmacological activities

Jikah, A. N., & Edo, G. I. (2023) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.12892 · Cited by 81 · see citing works

The intricate symbiotic relationship between lactic acid bacterial starters in the milk fermentation ecosystem

Yang, S., Bai, M., Kwok, L., Zhong, Z., & Sun, Z. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2023.2280706 · Cited by 80 · see citing works

Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions

Singh, A., & Kumar, S. (2025) · Fermentation · doi:10.3390/fermentation11060300 · Cited by 80 · see citing works

Biodegradable Polymers—a Review on Properties, Processing, and Degradation Mechanism

Cakmak, O. K. (2023) · Circular Economy and Sustainability · doi:10.1007/s43615-023-00277-y · Cited by 76 · see citing works

Functional yogurt: a comprehensive review of its nutritional composition and health benefits

Pannerchelvan, S., Rios‐Solis, L., Wasoh, H., Sobri, Z. M., Wong, F. W. F., Mohamed, M. S., Mohamad, R., & Halim, M. (2024) · Food & Function · doi:10.1039/d4fo03671a · Cited by 75 · see citing works

Unlocking the Potential of Fermentation in Cosmetics: A Review

Pérez-Rivero, C., & López-Gómez, J. P. (2023) · Fermentation · doi:10.3390/fermentation9050463 · Cited by 73 · see citing works

A comprehensive review on the advances of bioproducts from biomass towards meeting net zero carbon emissions (NZCE)

Usman, I. M. T., Ho, Y., Baloo, L., Lam, M. K., & Sujarwo, W. (2022) · Bioresource Technology · doi:10.1016/j.biortech.2022.128167 · Cited by 72 · see citing works

Microbial Secondary Metabolites via Fermentation Approaches for Dietary Supplementation Formulations

Alexandru Vasile, R. U. S. U., Trif, M., & Rocha, J. M. (2023) · Molecules · doi:10.3390/molecules28166020 · Cited by 72 · see citing works

Microbial protein sources: A comprehensive review on the potential usage of fungi and cyanobacteria in sustainable food systems

Dalbanjan, N. P., Eelager, M. P., & Narasagoudr, S. S. (2024) · Food and Humanity · doi:10.1016/j.foohum.2024.100366 · Cited by 68 · see citing works

Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences

Nithya, A., Misra, S., Panigrahi, C., Dalbhagat, C. G., & Mishra, H. N. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100381 · Cited by 67 · see citing works

The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs

Elhalis, H., See, X. Y., Osen, R., Chin, X. H., & Chow, Y. Y. S. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1267227 · Cited by 67 · see citing works

Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review

Dissanayake, I. H., Tabassum, W., Alsherbiny, M. A., Chang, D., Li, C. G., & Bhuyan, D. J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.116283 · Cited by 67 · see citing works

Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits

Pyo, Y., Kwon, K. H., & Jung, Y. J. (2024) · Foods · doi:10.3390/foods13152386 · Cited by 66 · see citing works

Health-Promoting Effects of Lactobacillus acidophilus and Its Technological Applications in Fermented Food Products and Beverages

Liu, Y., Nawazish, H., Farid, M. S., Qadoos, K. A., Habiba, U. E., Muzamil, M., Tanveer, M., Sienkiewicz, M., Lichota, A., & Łopusiewicz, Ł. (2024) · Fermentation · doi:10.3390/fermentation10080380 · Cited by 66 · see citing works

New advances in biological preservation technology for aquatic products

Nie, X., Zuo, Z., Zhang, R., Luo, S., Chi, Y., Yuan, X., Song, C., & Wu, Y. (2025) · npj Science of Food · doi:10.1038/s41538-025-00372-4 · Cited by 65 · see citing works

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Kim, I.-S., Hwang, C., Yang, W., & Kim, C. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22115746 · Cited by 64 · see citing works

Lactic acid bacterial bacteriocins and their bioactive properties against food-associated antibiotic-resistant bacteria

Imade, E. E., Omonigho, S. E., Babalola, O. O., & Enagbonma, B. J. (2021) · Annals of Microbiology · doi:10.1186/s13213-021-01652-6 · Cited by 62 · see citing works

A structure-functionality insight into the bioactivity of microbial polysaccharides toward biomedical applications: A review

Zhang, H., Li, Y., Fu, Y., Jiao, H., Wang, X., Wang, Q., Zhou, M., Yong, Y., & Liu, J. (2024) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2024.122078 · Cited by 59 · see citing works

Untargeted metabolomics revealed the key metabolites in milk fermented with starter cultures containing Lactobacillus plantarum CCFM8610

Huang, P., Yu, L., Tian, F., Zhao, J., Zhang, H., Chen, W., & Zhai, Q. (2022) · LWT · doi:10.1016/j.lwt.2022.113768 · Cited by 55 · see citing works

Effects of Fermentation Time and Type of Tea on the Content of Micronutrients in Kombucha Fermented Tea

Jakubczyk, K., Kupnicka, P., Melkis, K., Mielczarek, O., Walczyńska, J., Chlubek, D., & Janda, K. (2022) · Nutrients · doi:10.3390/nu14224828 · Cited by 55 · see citing works

Evaluation of anti-yeast metabolites produced by Lactobacillus strains and their potential application as bio-preservatives in traditional yogurt drink

Behbahani, B. A., Jooyandeh, H., Vasiee, A., & Zeraatpisheh, F. (2023) · LWT · doi:10.1016/j.lwt.2023.115428 · Cited by 55 · see citing works

Co-occurrence of Lactobacillus Species During Fermentation of African Indigenous Foods: Impact on Food Safety and Shelf-Life Extension

Adesulu-Dahunsi, A. T., Dahunsi, S. O., & Ajayeoba, T. A. (2022) · Frontiers in Microbiology · doi:10.3389/fmicb.2022.684730 · Cited by 54 · see citing works

Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds

Owusu‐Kwarteng, J., Agyei, D., Akabanda, F., Atuna, R. A., & Amagloh, F. K. (2022) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2022.885328 · Cited by 53 · see citing works

Development of vegan meat flavour: A review on sources and techniques

Kale, P., Mishra, A., & Annapure, U. S. (2022) · Future Foods · doi:10.1016/j.fufo.2022.100149 · Cited by 52 · see citing works

Traditional rice-based fermented products: Insight into their probiotic diversity and probable health benefits

Mishra, S., Aravind, S. M., Charpe, P., Ajlouni, S., Ranadheera, C. S., & Chakkaravarthi, S. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.102082 · Cited by 51 · see citing works

Progress in bioproduction, characterization and applications of pullulan: a review

Aquinas, N., Chithra, C. H., & Bhat, M. (2024) · Polymer Bulletin · doi:10.1007/s00289-024-05300-2 · Cited by 51 · see citing works

Precision fermentation for the next generation of food ingredients: Opportunities and challenges

Verma, K., Duhan, P., Pal, D., Verma, P., & Bansal, P. (2025) · Future Foods · doi:10.1016/j.fufo.2025.100750 · Cited by 51 · see citing works

The outlooks and key challenges in renewable biomass feedstock utilization for value-added platform chemical via bioprocesses

Khunnonkwao, P., Thitiprasert, S., Jaiaue, P., Khumrangsee, K., Cheirsilp, B., & Thongchul, N. (2024) · Heliyon · doi:10.1016/j.heliyon.2024.e30830 · Cited by 50 · see citing works

Ganoderma lucidum—From Ancient Remedies to Modern Applications: Chemistry, Benefits, and Safety

Plosca, M.-P., Chiș, M. S., Fărcaș, A. C., & Păucean, A. (2025) · Antioxidants · doi:10.3390/antiox14050513 · Cited by 50 · see citing works

Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans

Subroto, E., Djali, M., Indiarto, R., Lembong, E., & Baiti, N. (2023) · Horticulturae · doi:10.3390/horticulturae9070805 · Cited by 48 · see citing works

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Krzyżostan, M., Wawrzyńczak, A., & Nowak, I. (2024) · Sustainability · doi:10.3390/su16072757 · Cited by 47 · see citing works

NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum

Markkinen, N., Pariyani, R., Jokioja, J., Kortesniemi, M. K., Laaksonen, O. A., & Yang, B. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130630 · Cited by 47 · see citing works

Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives

Pobiega, K., Sękul, J., Pakulska, A., Latoszewska, M., Michońska, A., Korzeniowska, Z., Macherzyńska, Z., Pląder, M., Duda, W., Szafraniuk, J., et al. (2024) · Applied Sciences · doi:10.3390/app14146259 · Cited by 47 · see citing works

A defined microbial community reproduces attributes of fine flavour chocolate fermentation

Gopaulchan, D., Moore, C., Ali, N., Sukha, D. A., González, S. L. F., Herrera‐Rocha, F., Yang, N., Lim, M., Dew, T. P., Barrios, A. F. G., et al. (2025) · Nature Microbiology · doi:10.1038/s41564-025-02077-6 · Cited by 47 · see citing works

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

Mudau, M., Ramashia, S. E., & Mashau, M. E. (2022) · Foods · doi:10.3390/foods11162474 · Cited by 46 · see citing works

Underlying evidence for the health benefits of fermented foods in humans

Rul, F., Béra‐Maillet, C., Champomier‐Vergès, M., Mecherfi, K. E. E., Foligné, B., Michalski, M., Milenković, D., & Savary‐Auzeloux, I. (2022) · Food & Function · doi:10.1039/d1fo03989j · Cited by 45 · see citing works

Fermented Feed in Broiler Diets Reduces the Antinutritional Factors, Improves Productive Performances and Modulates Gut Microbiome—A Review

Predescu, N. C., Ștefan, G., Roşu, M., & Papuc, C. P. (2024) · Agriculture · doi:10.3390/agriculture14101752 · Cited by 45 · see citing works

Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health

Doo, H., Kwak, J., Keum, G. B., Ryu, S., Choi, Y., Kang, J., Kim, H., Chae, Y., Kim, S., Kim, H. B., et al. (2024) · Food Science and Biotechnology · doi:10.1007/s10068-024-01634-9 · Cited by 43 · see citing works

TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation

Zhou, C., Wu, X., Pan, D., Xia, Q., Sun, Y., Geng, F., & Cao, J. (2023) · Food Chemistry · doi:10.1016/j.foodchem.2023.137711 · Cited by 42 · see citing works

Metagenomic Analysis of Bacterial Diversity in Traditional Fermented Foods Reveals Food-Specific Dominance of Specific Bacterial Taxa

Deka, P., Mehetre, G. T., Lalnunmawii, E., Upadhyaya, K., Singh, G., Hashem, A., Al-Arjani, A.-B. F., Allah, E. F. A., & Singh, B. P. (2021) · Fermentation · doi:10.3390/fermentation7030167 · Cited by 40 · see citing works

Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing: a review

Zhou, E., Li, Q., Zhu, D., Chen, G., & Wu, L. (2023) · Food Science and Human Wellness · doi:10.26599/fshw.2022.9250095 · Cited by 39 · see citing works

Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience

Capozzi, V., Fragasso, M., & Bimbo, F. (2021) · Fermentation · doi:10.3390/fermentation7020054 · Cited by 39 · see citing works

Biological Characterization and Metabolic Variations among Cell-Free Supernatants Produced by Selected Plant-Based Lactic Acid Bacteria

Qadi, W. S. M., Mediani, A., Kasim, Z. M., Misnan, N. M., Sani, N. A., & Jamar, N. H. (2023) · Metabolites · doi:10.3390/metabo13070849 · Cited by 38 · see citing works

Germination and probiotic fermentation: a way to enhance nutritional and biochemical properties of cereals and millets

Kumari, K., Kashyap, P., & Chakrabarti, P. (2023) · Food Science and Biotechnology · doi:10.1007/s10068-023-01401-2 · Cited by 38 · see citing works

Thermal and non-thermal bioprocessing: a comprehensive review on millet starch properties and digestibility

Gowda, N. A. N., Vivek, K., Pulivarthi, M. K., Chauhan, R., Pandiselvam, R., & Farahnaky, A. (2024) · Journal of Food Measurement & Characterization · doi:10.1007/s11694-024-02998-6 · Cited by 38 · see citing works

Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications

Tomar, T., Sachdeva, A., Dutta, J., Al-Tawaha, A. R., Karnwal, A., Malik, T., & Selvaraj, M. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.102199 · Cited by 38 · see citing works

Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf

Terefe, Z. K., Omwamba, M. N., & Nduko, J. M. (2022) · Journal of Food Safety · doi:10.1111/jfs.12969 · Cited by 38 · see citing works

Production and optimization of surfactin produced from locally isolated Bacillus halotolerans grown on agro-industrial wastes and its antimicrobial efficiency

Abdelraof, M., Nooman, M. U., Hashem, A. H., & Al-kashef, A. S. (2024) · BMC Microbiology · doi:10.1186/s12866-024-03338-w · Cited by 37 · see citing works

Fermented foods of Southeast Asia other than soybean- or seafood-based ones

Surya, R. (2024) · Journal of Ethnic Foods · doi:10.1186/s42779-024-00241-7 · Cited by 37 · see citing works

Towards microbial consortia in fermented foods for metabolic engineering and synthetic biology

Xin, Y., & Qiao, M. (2025) · Food Research International · doi:10.1016/j.foodres.2025.115677 · Cited by 37 · see citing works

Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review

Šalić, A., & Šamec, D. (2022) · Food Chemistry X · doi:10.1016/j.fochx.2022.100457 · Cited by 36 · see citing works

Multi-Omics Insights into Microbial Interactions and Fermented Food Quality

Ji, J., Jiang, X., Song, P., Yang, Q., Sun, M., Dong, Z., Lu, Y. C., Dou, S., & Dong, L. (2025) · Microorganisms · doi:10.3390/microorganisms13122679 · Cited by 36 · see citing works

Exploring sustainable novel millet protein: A look at the future foods through innovative processing

Kaur, G., Ahmadzadeh‐Hashemi, S., Amir, S., Khan, Z. S., Gulsunoglu‐Konuskan, Z., Karimidastjerd, A., Fayaz, S., Bhat, M. S., Rustagi, S., Bekhit, A. E. A., et al. (2024) · Future Foods · doi:10.1016/j.fufo.2024.100367 · Cited by 35 · see citing works

Biomass and organic waste conversion for sustainable bioenergy: A comprehensive bibliometric analysis of current research trends and future directions

Alao, K. T., Gilani, S. I. U.-H., Sopian, K., Alao, T. O., Oyebamiji, D. S., & Oladosu, T. L. (2024) · International Journal of Renewable Energy Development · doi:10.61435/ijred.2024.60149 · Cited by 35 · see citing works

‘Old Is Gold’: How Traditional Indian Dietary Practices Can Support Pediatric Diabetes Management

Salis, S. S., Virmani, A., Priyambada, L., Mohan, M., Hansda, K., & de Beaufort, C. E. (2021) · Nutrients · doi:10.3390/nu13124427 · Cited by 35 · see citing works

Innovative technologies used to convert spent coffee grounds into new food ingredients: Opportunities, challenges, and prospects

Cavanagh, Q., Brooks, M. S., & Rupasinghe, H. P. V. (2023) · Future Foods · doi:10.1016/j.fufo.2023.100255 · Cited by 35 · see citing works

Fermentation of pomegranate juice by lactic acid bacteria and its biological effect on mice fed a high-fat diet

Isas, A. S., Escobar, F., Villamil, E. A., Molina, V., Mateos, R., Lizárraga, E., Mozzi, F., & Nieuwenhove, C. P. V. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.102516 · Cited by 34 · see citing works

Solid-state fermentation of cassava (Manihot esculenta Crantz): a review

Egbune, E. O., Ezedom, T., Orororo, O. C., Egbune, O. U., Avwioroko, O. J., Aganbi, E., Anigboro, A. A., & Tonukari, N. J. (2023) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-023-03706-0 · Cited by 34 · see citing works

Plant-based probiotic foods: current state and future trends

D’Almeida, A. P., Infante-Neta, A. A., Lima, M. D. A., & de Albuquerque, T. L. (2024) · Food Science and Biotechnology · doi:10.1007/s10068-024-01674-1 · Cited by 34 · see citing works

Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice

Li, X., Gao, J., Simal‐Gándara, J., Wang, X., Caprioli, G., Mi, S., & Sang, Y. (2021) · LWT · doi:10.1016/j.lwt.2021.111489 · Cited by 32 · see citing works

Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature

Tian, X., Gao, P., Xu, Y., Xia, W., & Jiang, Q. (2021) · Food Bioscience · doi:10.1016/j.fbio.2021.101438 · Cited by 32 · see citing works

The Correlation Mechanism between Dominant Bacteria and Primary Metabolites during Fermentation of Red Sour Soup

Zhou, X., Liu, Z., Xie, L., Li, L., Zhou, W., & Zhao, L. (2022) · Foods · doi:10.3390/foods11030341 · Cited by 32 · see citing works

Antibacterial and Antioxidant Activity of Ecoenzyme Solution Prepared from Papaya, Pineapple, and Kasturi Orange Fruits: Experimental and Molecular Docking Studies

Tallei, T. E., Fatimawali, F., Niode, N. J., Alsaihati, W. M., Salaki, C. L., Alissa, M., Kamagi, M., & Rabaan, A. A. (2023) · Journal of Food Processing and Preservation · doi:10.1155/2023/5826420 · Cited by 32 · see citing works

Valorization of soybean by‐products for sustainable waste processing with health benefits

Usman, M., Li, Q., Luo, D., Xing, Y., & Dong, D. (2024) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.13999 · Cited by 32 · see citing works

Biotechnological Innovations and Therapeutic Application of Pediococcus and Lactic Acid Bacteria: The Next-Generation Microorganism

Peter, S. B., Qiao, Z., Godspower, H. N., Ajeje, S. B., Xu, M., Zhang, X., Yang, T., & Rao, Z. (2022) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2021.802031 · Cited by 32 · see citing works

Integrated metabolomics and high-throughput sequencing to explore the dynamic correlations between flavor related metabolites and bacterial succession in the process of Mongolian cheese production

Zhang, X., Zheng, Y., Feng, J., Zhou, R., & Ma, M. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111672 · Cited by 32 · see citing works

New Insights on Low-Temperature Fermentation for Food

Liang, C. B., Liu, L., Liu, J., Aihaiti, A., Tang, X., & Liu, Y. (2023) · Fermentation · doi:10.3390/fermentation9050477 · Cited by 32 · see citing works

Isolation and characterization of plant-based lactic acid bacteria from spontaneously fermented foods using a new modified medium

Xiao, H., Molina, G. E. S., Tovar, M., Minh, Q. H., Hansen, E. B., & Bang‐Berthelsen, C. H. (2023) · LWT · doi:10.1016/j.lwt.2023.115695 · Cited by 31 · see citing works

Functional Genomic Insights into Probiotic Bacillus siamensis Strain B28 from Traditional Korean Fermented Kimchi

Heo, S., Kim, J., Kwak, M., Jeong, D., & Sung, M. (2021) · Foods · doi:10.3390/foods10081906 · Cited by 31 · see citing works

Microbial Fermentation Toward Improvement in the Quality of Ethnic Fermented Food Products

Singh, Y., Singh, V., Singh, M., Bhat, S., Alam, M. S., & Kumar, R. (2025) · Disaster Resilience and Green Growth · doi:10.1007/978-981-96-9286-6_13

Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes

Atique, R., Saeed, H. A., Ijaz, A., Talib, A., Shah, R. R., Haidar, A., Naveed, A., Sharif, J., Nadeem, A., Latif, M., et al. (2025) · Food biomacromolecules. · doi:10.1002/fob2.70020 · Cited by 7 · see citing works

Microbial Mediated Fermented Foods: Resents Trends Progress and Prospects

Pal, P., Sarangi, P. K., Pandey, B., Prakash, A., Rathore, S. S., & Singh, A. K. (2026) · Industrial Microbiology · doi:10.1201/9781779642219-1

Microbial Fermentation in Food: Functional Properties, Nutritional Enhancement, and Health Perspectives

Adegoke, O., & Onifade, A. K. (2025) · doi:10.9734/ajfrn/2025/v4i4345 · Cited by 1 · see citing works

Microbial transformation: the role of fermentation in advancing nutritional quality and human health

Iqbal, B., Alabbosh, K. F., Raheem, A., Ullah, I., Khan, A. R., & Memon, M. S. (2025) · Archives of Microbiology · doi:10.1007/s00203-025-04435-8 · Cited by 18 · see citing works