The DOI matches its Crossref record; 199 of the 199 references it cites were found in a registry or an index.
Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
Open accessAbstract
Fermented foods identify cultures and civilizations. History, climate and the particulars of local production of raw materials have urged humanity to exploit various pathways of fermentation to produce a wide variety of traditional edible products which represent adaptations to specific conditions. Nowadays, industrial-scale production has flooded the markets with ferments. According to recent estimates, the current size of the global market of fermented foods is in the vicinity of USD 30 billion, with increasing trends. Modern challenges include tailor-made fermented foods for people with special dietary needs, such as patients suffering from Crohn’s disease or other ailments. Another major challenge concerns the safety of artisan fermented products, an issue that could be tackled with the aid of molecular biology and concerns not only the presence of pathogens but also the foodborne microbial resistance. The basis of all these is, of course, the microbiome, an aggregation of different species of bacteria and yeasts that thrives on the carbohydrates of the raw materials. In this review, the microbiology of fermented foods is discussed with a special reference to groups of products and to specific products indicative of the diversity that a fermentation process can take. Their impact is also discussed with emphasis on health and oral health status. From Hippocrates until modern approaches to disease therapy, diet was thought to be of the most important factors for health stability of the human natural microbiome. After all, to quote Pasteur, “Gentlemen, the microbes will have the last word for human health.” In that sense, it is the microbiomes of fermented foods that will acquire a leading role in future nutrition and therapeutics.
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
1 retracted
Probiotics in dentistry: A boon or sham.
Chopra, R., & Mathur, S. (2013) · Europe PMC (PubMed Central) · doi:10.4103/1735-3327.115132 · Cited by 14
RetractedOrigins and evolution of antibiotic resistance
Davies, J., & Davies, D. (2010) · Microbiology and Molecular Biology Reviews · doi:10.1128/mmbr.00016-10 · Cited by 5,784
Zheng, J., Wittouck, S., Salvetti, E., Franz, C. M. A. P., Harris, H. M. B., Mattarelli, P., O’Toole, P. W., Pot, B., Vandamme, P., Walter, J., et al. (2020) · International Journal of Systematic and Evolutionary Microbiology · doi:10.1099/ijsem.0.004107 · Cited by 3,313
Hsiao, E. Y., McBride, S. W., Hsien, S., Sharon, G., Hyde, E. R., McCue, T., Codelli, J. A., Chow, J., Reisman, S. E., Petrosino, J. F., et al. (2013) · Cell · doi:10.1016/j.cell.2013.11.024 · Cited by 3,283
Bacteriocins: Developing innate immunity for food
Cotter, P. D., Hill, C., & Ross, R. P. (2005) · Nature Reviews Microbiology · doi:10.1038/nrmicro1273 · Cited by 2,380
Zmora, N., Zilberman-Schapira, G., Suez, J., Mor, U., Dori-Bachash, M., Bashiardes, S., Kotler, E., Zur, M., Regev-Lehavi, D., Brik, R. B.-Z., et al. (2018) · Cell · doi:10.1016/j.cell.2018.08.041 · Cited by 1,695
Health benefits of fermented foods: Microbiota and beyond
Marco, M. L., Heeney, D., Binda, S., Cifelli, C. J., Cotter, P. D., Foligné, B., Gänzle, M., Kort, R., Pasin, G., Pihlanto, A., et al. (2017) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2016.11.010 · Cited by 1,674
Chen, T., Yu, W.-H., Izard, J., Baranova, O. V., Lakshmanan, A., & Dewhirst, F. E. (2010) · Database · doi:10.1093/database/baq013 · Cited by 1,162 · cited 1×
“To prevent these diseases, the consumption of fermented foods has been suggested [202] since they contain probiotic bacteria as well as prebiotic fibers that feed the human mouth flora and help the positive interactions between the approximately 600 prevalent bacterial species of the human mouth [203].”
BackgroundAsioli, D., Aschemann-Witzel, J., Caputo, V., Vecchio, R., Annunziata, A., Næs, T., & Varela, P. (2017) · Food Research International · doi:10.1016/j.foodres.2017.07.022 · Cited by 1,127
The role and application of enterococci in food and health
Foulquié Moreno, M. R., Sarantinopoulos, P., Tsakalidou, E., & De Vuyst, L. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2005.06.026 · Cited by 1,080
Cited by
Fermented Foods, Health and the Gut Microbiome
Leeuwendaal, N. K., Stanton, C., O’Toole, P. W., & Beresford, T. P. (2022) · Nutrients · doi:10.3390/nu14071527 · Cited by 496
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
Fermented food: Should patients with cardiometabolic diseases go back to an early neolithic diet?
Mafra, D., Borges, N. A., Alvarenga, L., Ribeiro, M., Fonseca, L., Leal, V. O., Shiels, P. G., & Stenvinkel, P. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2077300 · Cited by 13
Metadata
- Authors
- Voidarou, C., Antoniadou, Μ., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T., Lagiou, A., & Bezirtzoglou, E.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-12-31
- Volume
- 10
- Issue
- 1
- Pages
- 69
- ISSN
- 2304-8158 (ISSN-L)
- OpenAlex
- W3115160726
- Cited by
- 281
- References
- 199
- FWCI
- 14.49
- 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: Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. https://app.cochat.ai/papers/10.3390/foods10010069
- The paper
- Voidarou, C., Antoniadou, Μ., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T., Lagiou, A., & Bezirtzoglou, E. (2020). Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods. https://doi.org/10.3390/foods10010069
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.
