Fermented Foods, Health and the Gut Microbiome
Open accessAbstract
Fermented foods have been a part of human diet for almost 10,000 years, and their level of diversity in the 21st century is substantial. The health benefits of fermented foods have been intensively investigated; identification of bioactive peptides and microbial metabolites in fermented foods that can positively affect human health has consolidated this interest. Each fermented food typically hosts a distinct population of microorganisms. Once ingested, nutrients and microorganisms from fermented foods may survive to interact with the gut microbiome, which can now be resolved at the species and strain level by metagenomics. Transient or long-term colonization of the gut by fermented food strains or impacts of fermented foods on indigenous gut microbes can therefore be determined. This review considers the primary food fermentation pathways and microorganisms involved, the potential health benefits, and the ability of these foodstuffs to impact the gut microbiome once ingested either through compounds produced during the fermentation process or through interactions with microorganisms from the fermented food that are capable of surviving in the gastro-intestinal transit. This review clearly shows that fermented foods can affect the gut microbiome in both the short and long term, and should be considered an important element of the human diet.
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
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.
Cites
Diet rapidly and reproducibly alters the human gut microbiome
David, L. A., Maurice, C. F., Carmody, R. N., Gootenberg, D. B., Button, J. E., Wolfe, B. E., Ling, A. V., Devlin, A. S., Varma, Y., Fischbach, M. A., et al. (2014) · Nature · doi:10.1038/nature12820 · Cited by 10,100 · see citing works
Linking long-term dietary patterns with gut microbial enterotypes
Wu, G. D., Chen, J., Hoffmann, C., Bittinger, K., Chen, Y.-Y., Keilbaugh, S. A., Bewtra, M., Knights, D., Walters, W. A., Knight, R., et al. (2011) · Science · doi:10.1126/science.1208344 · Cited by 6,513 · see citing works
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 · see citing works
Self-citationHsiao, 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 · see citing works
Influence of diet on the gut microbiome and implications for human health
Singh, R. K., Chang, H.-W., Yan, D., Lee, K. M., Ucmak, D., Wong, K., Abrouk, M., Farahnik, B., Nakamura, M., Zhu, T. H., et al. (2017) · Journal of Translational Medicine · doi:10.1186/s12967-017-1175-y · Cited by 2,599 · see citing works
Changes in diet and lifestyle and long-term weight gain in women and men
Mozaffarian, D., Hao, T., Rimm, E. B., Willett, W. C., & Hu, F. B. (2011) · New England Journal of Medicine · doi:10.1056/nejmoa1014296 · Cited by 2,527 · see citing works
Role of the gut microbiota in nutrition and health
Valdes, A. M., Walter, J., Segal, E., & Spector, T. D. (2018) · BMJ · doi:10.1136/bmj.k2179 · Cited by 2,375 · see citing works
Microbiota-Generated Metabolites Promote Metabolic Benefits via Gut-Brain Neural Circuits
De Vadder, F., Kovatcheva-Datchary, P., Goncalves, D., Vinera, J., Zitoun, C., Duchampt, A., Bäckhed, F., & Mithieux, G. (2014) · Cell · doi:10.1016/j.cell.2013.12.016 · Cited by 2,200 · see citing works
The Long-Term Stability of the Human Gut Microbiota
Faith, J. J., Guruge, J. L., Charbonneau, M., Subramanian, S., Seedorf, H., Goodman, A. L., Clemente, J. C., Knight, R., Heath, A. C., Leibel, R. L., et al. (2013) · Science · doi:10.1126/science.1237439 · Cited by 2,058 · see citing works
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 · see citing works
The Microbiome in Inflammatory Bowel Disease: Current Status and the Future Ahead
Kostic, A. D., Xavier, R. J., & Gevers, D. (2014) · Gastroenterology · doi:10.1053/j.gastro.2014.02.009 · Cited by 1,789 · see citing works
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 · see citing works
Benefits of polyphenols on gut microbiota and implications in human health
Cardona, F., Andrés‐Lacueva, C., Tulipani, S., Tinahones, F. J., & Queipo‐Ortuño, M. I. (2013) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2013.05.001 · Cited by 1,615 · see citing works
Gut-microbiota-targeted diets modulate human immune status
Wastyk, H. C., Fragiadakis, G. K., Perelman, D., Dahan, D., Merrill, B. D., Yu, F. B., Topf, M., Gonzalez, C. G., Van Treuren, W., Han, S., et al. (2021) · Cell · doi:10.1016/j.cell.2021.06.019 · Cited by 1,385 · see citing works
Consumption of fermented milk product with probiotic modulates brain activity
Tillisch, K., Labus, J., Kilpatrick, L., Jiang, Z., Stains, J., Ebrat, B., Guyonnet, D., Legrain–Raspaud, S., Trotin, B., Naliboff, B., et al. (2013) · Gastroenterology · doi:10.1053/j.gastro.2013.02.043 · Cited by 1,192 · see citing works
Scientific Concepts of Functional Foods in Europe Consensus Document
(1999) · British Journal Of Nutrition · doi:10.1017/s0007114599000471 · Cited by 1,134 · see citing works
Fermented beverages of pre- and proto-historic China
McGovern, P. E., Zhang, J., Tang, J., Zhang, Z., Hall, G. R., Moreau, R. A., Nuñez, A., Butrym, E. D., Richards, M. P., Wang, C.-S., et al. (2004) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.0407921102 · Cited by 1,091 · cited 3× · see citing works
“Among the earliest evidence for the deliberate application of fermentation has been found in pottery vessels discovered in China dating from 7000 BC that were used to ferment rice, honey, and fruit [1].”
BackgroundInfluentialMarques, F. Z., Nelson, E., Chu, P.-Y., Horlock, D., Fiedler, A., Ziemann, M., Tan, J. K., Kuruppu, S., Rajapakse, N. W., El-Osta, A., et al. (2017) · Circulation · doi:10.1161/circulationaha.116.024545 · Cited by 1,065 · see citing works
Dysbiosis of the faecal microbiota in patients with Crohn’s disease and their unaffected relatives
Joossens, M., Huys, G., Cnockaert, M., De Preter, V., Verbeke, K., Rutgeerts, P., Vandamme, P., & Vermeire, S. (2011) · Gut · doi:10.1136/gut.2010.223263 · Cited by 1,063 · see citing works
Impacts of gut bacteria on human health and diseases
Zhang, Y.-J., Li, S., Gan, R.-Y., Zhou, T., Xu, D.-P., & Li, H.-B. (2015) · International Journal of Molecular Sciences · doi:10.3390/ijms16047493 · Cited by 1,055 · see citing works
The influence of diet on the gut microbiota
Scott, K. P., Gratz, S. W., Sheridan, P. O., Flint, H. J., & Duncan, S. H. (2013) · Pharmacological Research · doi:10.1016/j.phrs.2012.10.020 · Cited by 1,052 · see citing works
Rajilić–Stojanović, M., Biagi, E., Heilig, H. G. H. J., Kajander, K., Kekkonen, R. A., Tims, S., & de Vos, W. M. (2011) · Gastroenterology · doi:10.1053/j.gastro.2011.07.043 · Cited by 1,041 · see citing works
Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., & Geng, W. (2021) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2021.612285 · Cited by 1,001 · see citing works
The Complex Microbiota of Raw Milk
Quigley, L., O'Sullivan, O., Stanton, C., Beresford, T. P., Ross, R. P., Fitzgerald, G. F., & Cotter, P. D. (2013) · FEMS Microbiology Reviews · doi:10.1111/1574-6976.12030 · Cited by 919 · see citing works
Self-citationHeteropolysaccharides from lactic acid bacteria
Vuyst, L. D., & Degeest, B. (1999) · FEMS Microbiology Reviews · doi:10.1111/j.1574-6976.1999.tb00395.x · Cited by 840 · see citing works
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
Tamang, J. P., Watanabe, K., & Holzapfel, W. H. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00377 · Cited by 824 · see citing works
Recent advances in cheese microbiology
Beresford, T. P., Fitzsimons, N. A., Brennan, N. L., & Cogan, T. M. (2001) · International Dairy Journal · doi:10.1016/s0958-6946(01)00056-5 · Cited by 823 · see citing works
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 · see citing works
Samaranayaka, A., & Li‐Chan, E. C. Y. (2011) · Journal of Functional Foods · doi:10.1016/j.jff.2011.05.006 · Cited by 786 · see citing works
Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge
Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G. (2003) · International Dairy Journal · doi:10.1016/s0958-6946(03)00109-2 · Cited by 777 · see citing works
Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products
Granato, D., Branco, G. F., Nazzaro, F., da Cruz, A. G., & Faria, J. D. A. F. (2010) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2010.00110.x · Cited by 755 · 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
The Gut Microbiome Modulates Colon Tumorigenesis
Zackular, J. P., Baxter, N. T., Iverson, K. D., Sadler, W. D., Petrosino, J. F., Chen, G., & Schloss, P. D. (2013) · mBio · doi:10.1128/mbio.00692-13 · Cited by 717 · see citing works
Effect of tea phenolics and their aromatic fecal bacterial metabolites on intestinal microbiota
Lee, H. C., Jenner, A. M., Low, C. S., & Lee, Y. K. (2006) · Research in Microbiology · doi:10.1016/j.resmic.2006.07.004 · Cited by 697 · see citing works
Queipo-Ortuño, M. I., Boto-Ordóñez, M., Murri, M., Gomez-Zumaquero, J. M., Clemente-Postigo, M., Estruch, R., Cardona Diaz, F., Andrés-Lacueva, C., & Tinahones, F. J. (2012) · The American Journal of Clinical Nutrition · doi:10.3945/ajcn.111.027847 · Cited by 671 · see citing works
Burger-van Paassen, N., Vincent, A., Puiman, P. J., van der Sluis, M., Bouma, J., Boehm, G., van Goudoever, J. B., van Seuningen, I., & Renes, I. B. (2009) · Biochemical Journal · doi:10.1042/bj20082222 · Cited by 611 · 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
Interaction of dietary compounds, especially polyphenols, with the intestinal microbiota: a review
Duda-Chodak, A., Tarko, T., Satora, P., & Sroka, P. (2015) · European Journal of Nutrition · doi:10.1007/s00394-015-0852-y · Cited by 599 · 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
Bilophila wadsworthia aggravates high fat diet induced metabolic dysfunctions in mice
Natividad, J. M., Lamas, B., Pham, H., Michel, M., Rainteau, D. P., Bridonneau, C., Costa, G. D., Vlieg, J. V. H., Sovran, B., Chamignon, C., et al. (2018) · Nature Communications · doi:10.1038/s41467-018-05249-7 · Cited by 547 · see citing works
McNulty, N. P., Yatsunenko, T., Hsiao, A., Faith, J. J., Muegge, B. D., Goodman, A. L., Henrissat, B., Oozeer, R., Cools-Portier, S., Gobert, G., et al. (2011) · Science Translational Medicine · doi:10.1126/scitranslmed.3002701 · Cited by 544 · 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
Willemsen, L. E. M., Koetsier, M. A., van Deventer, S. J. H., & van Tol, E. A. F. (2003) · Gut · doi:10.1136/gut.52.10.1442 · Cited by 518 · see citing works
de Vries, M. C., Vaughan, E. E., Kleerebezem, M., & de Vos, W. M. (2006) · International Dairy Journal · doi:10.1016/j.idairyj.2005.09.003 · Cited by 516 · see citing works
Diet and the development of the human intestinal microbiome
Voreades, N., Kozil, A., & Weir, T. L. (2014) · Frontiers in Microbiology · doi:10.3389/fmicb.2014.00494 · Cited by 498 · see citing works
Fermented functional foods based on probiotics and their biogenic metabolites
Stanton, C., Ross, R. P., Fitzgerald, G. F., & van Sinderen, D. (2005) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2005.02.008 · Cited by 496 · see citing works
Self-citationZhao, L., Zhang, Q., Ma, W., Tian, F., Shen, H., & Zhou, M. (2017) · Food & Function · doi:10.1039/c7fo01383c · Cited by 492 · see citing works
Flavonoid metabolism: the interaction of metabolites and gut microbiota
Murota, K., Nakamura, Y., & Uehara, M. (2018) · Bioscience Biotechnology and Biochemistry · doi:10.1080/09168451.2018.1444467 · Cited by 487 · 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
Hong, K.-J., Lee, C.-H., & Kim, S. W. (2004) · Journal of Medicinal Food · doi:10.1089/jmf.2004.7.430 · Cited by 479 · see citing works
Interactions of Intestinal Bacteria with Components of the Intestinal Mucus
Sicard, J.-F., Bihan, G. L., Vogeleer, P., Jacques, M., & Harel, J. (2017) · Frontiers in Cellular and Infection Microbiology · doi:10.3389/fcimb.2017.00387 · Cited by 460 · see citing works
Etxeberria, U., Arias, N., Boqué, N., Macarulla, M. T., Portillo, M. P., Martínez, J. A., & Milagro, F. I. (2015) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2015.01.002 · Cited by 446 · see citing works
Practical Implications of Malolactic Fermentation: A Review
Davis, C. R., Wibowo, D., Eschenbruch, R., Lee, T. H., & Fleet, G. H. (1985) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1985.36.4.290 · Cited by 423 · see citing works
Microbial metabolism of dietary phenolic compounds in the colon
Aura, A. (2008) · Phytochemistry Reviews · doi:10.1007/s11101-008-9095-3 · Cited by 412 · see citing works
Moreno‐Indias, I., Sánchez‐Alcoholado, L., Pérez‐Martínez, P., Andrés‐Lacueva, C., Cardona, F., Tinahones, F. J., & Queipo‐Ortuño, M. I. (2015) · Food & Function · doi:10.1039/c5fo00886g · Cited by 374 · see citing works
Dairy consumption and risk of type 2 diabetes: 3 cohorts of US adults and an updated meta-analysis
Chen, M., Sun, Q., Giovannucci, E., Mozaffarian, D., Manson, J. E., Willett, W. C., & Hu, F. B. (2014) · BMC Medicine · doi:10.1186/s12916-014-0215-1 · Cited by 370 · see citing works
Biotechnological Applications of Acetic Acid Bacteria
Raspor, P., & Goranovič, D. (2008) · Critical Reviews in Biotechnology · doi:10.1080/07388550802046749 · Cited by 336 · see citing works
Lactobacillus Adhesion to Mucus
Tassell, M. L. V., & Miller, M. J. (2011) · Nutrients · doi:10.3390/nu3050613 · Cited by 335 · see citing works
Fecal microbial metabolism of polyphenols and its effects on human gut microbiota
Parkar, S. G., Trower, T. M., & Stevenson, D. E. (2013) · Anaerobe · doi:10.1016/j.anaerobe.2013.07.009 · Cited by 317 · see citing works
Malolactic fermentation in wine - beyond deacidification
Liu, S. (2002) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2002.01589.x · Cited by 312 · see citing works
Microbial Propionic Acid Production
González-García, R. A., McCubbin, T., Navone, L., Stowers, C. C., Nielsen, L. K., & Marcellin, E. (2017) · Fermentation · doi:10.3390/fermentation3020021 · Cited by 302 · see citing works
Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses
Zago, M., Fornasari, M. E., Carminati, D., Burns, P., Suárez, V., Vinderola, G., Reinheimer, J. A., & Giraffa, G. (2011) · Food Microbiology · doi:10.1016/j.fm.2011.02.009 · Cited by 298 · see citing works
Voidarou, C. C., Αντωνιάδου, Μ., Rozos, G., Tzora, A., Skoufos, I. A., Varzakas, T. H., Lagiou, A., & Bezirtzoglou, E. (2020) · Foods · doi:10.3390/foods10010069 · Cited by 286 · see citing works
Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry
Selhub, E. M., Logan, A. C., & Bested, A. C. (2014) · Journal of Physiological Anthropology · doi:10.1186/1880-6805-33-2 · Cited by 280 · see citing works
Bacterial Community Structure and Location in Stilton Cheese
Ercolini, D., Hill, P. J., & Dodd, C. E. R. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.6.3540-3548.2003 · Cited by 280 · see citing works
Altay, F., Karbancıoglu-Güler, F., Daskaya-Dikmen, C., & Heperkan, D. (2013) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2013.06.016 · Cited by 279 · see citing works
Rozenberg, S., Body, J., Bruyère, O., Bergmann, P., Brandi, M. L., Cooper, C. C., Devogelaer, J., Gielen, E., Goemaere, S., Kaufman, J., et al. (2015) · Calcified Tissue International · doi:10.1007/s00223-015-0062-x · Cited by 277 · see citing works
Application of in vitro methods for selection of Lactobacillus casei strains as potential probiotics
Mishra, V., & Prasad, D. N. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.10.047 · Cited by 273 · see citing works
Shori, A. B. (2015) · Food Bioscience · doi:10.1016/j.fbio.2015.11.001 · Cited by 271 · see citing works
Inclusion of Fermented Foods in Food Guides around the World
Chilton, S., Burton, J. P., & Reid, G. (2015) · Nutrients · doi:10.3390/nu7010390 · Cited by 262 · see citing works
Quigley, L., O’Sullivan, Ó., Beresford, T. P. J., Ross, R. P., Fitzgerald, G. F., & Cotter, P. D. (2012) · Applied and Environmental Microbiology · doi:10.1128/aem.00918-12 · Cited by 259 · see citing works
Self-citationPhysiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages
Lynch, K. M., Zannini, E., Wilkinson, S., Daenen, L., & Arendt, E. K. (2019) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12440 · Cited by 258 · see citing works
Changes of the human gut microbiome induced by a fermented milk product
Veiga, P., Pons, N., Agrawal, A., Oozeer, R., Guyonnet, D., Brazeilles, R., Faurie, J., Vlieg, J. E. T. V. H., Houghton, L. A., Whorwell, P. J., et al. (2014) · Scientific Reports · doi:10.1038/srep06328 · Cited by 257 · see citing works
Dietary Polyphenols and Human Gut Microbiota: a Review
Hervert-Hernández, D., & Goñi, I. (2010) · Food Reviews International · doi:10.1080/87559129.2010.535233 · Cited by 257 · see citing works
Fermented Foods and Beverages of the World
(2010) · CRC Press eBooks · doi:10.1201/ebk1420094954 · Cited by 241 · see citing works
Impact of Coffee Consumption on the Gut Microbiota: A Human Volunteer Study
Jaquet, M., Rochat, I., Moulin, J., Cavin, C., & Bibiloni, R. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.01.011 · Cited by 232 · see citing works
Korcz, E., Kerényi, Z., & Varga, L. (2018) · Food & Function · doi:10.1039/c8fo00118a · Cited by 222 · see citing works
Ryan, P. M., Ross, R. P., Fitzgerald, G. F., Caplice, N. M., & Stanton, C. (2015) · Food & Function · doi:10.1039/c4fo00529e · Cited by 221 · see citing works
Self-citationFermentation for tailoring the technological and health related functionality of food products
Terefe, N. S., & Augustin, M. A. (2019) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2019.1666250 · Cited by 219 · see citing works
Baschali, A., Tsakalidou, E., Kyriacou, A., Karavasiloglou, N., & Matalas, A. (2017) · Nutrition Research Reviews · doi:10.1017/s0954422416000202 · Cited by 204 · see citing works
Taylor, B. C., Lejzerowicz, F., Poirel, M., Shaffer, J. P., Jiang, L., Aksenov, A., Litwin, N., Humphrey, G., Martino, C., Miller-Montgomery, S., et al. (2020) · mSystems · doi:10.1128/msystems.00901-19 · Cited by 203 · see citing works
Blaya, J., Barzideh, Z., & LaPointe, G. (2018) · Journal of Dairy Science · doi:10.3168/jds.2017-13345 · Cited by 200 · see citing works
Coeuret, V., Henri-Dubernet, S., Bernardeau, M., Guéguen, M., & Vernoux, J. (2003) · Le Lait · doi:10.1051/lait:2003019 · Cited by 194 · see citing works
Yılmaz, İ., Dolar, M. E., & Özpınar, H. (2019) · Turkish Journal of Gastroenterology · doi:10.5152/tjg.2018.18227 · Cited by 193 · see citing works
Acetic acid bacteria: A group of bacteria with versatile biotechnological applications
Saichana, N., Matsushita, K., Adachi, O., et al. (2014) · Biotechnology Advances · doi:10.1016/j.biotechadv.2014.12.001 · Cited by 192 · see citing works
Variation in Raw Milk Microbiota Throughout 12 Months and the Impact of Weather Conditions
Li, N., Wang, Y., You, C., Ren, J., Chen, W., Zheng, H., & Liu, Z. (2018) · Scientific Reports · doi:10.1038/s41598-018-20862-8 · Cited by 187 · see citing works
Lavermicocca, P., Valerio, F., Lonigro, S. L., Angelis, M. D., Morelli, L., Callegari, M. L., Rizzello, C. G., & Visconti, A. (2005) · Applied and Environmental Microbiology · doi:10.1128/aem.71.8.4233-4240.2005 · Cited by 184 · see citing works
Çabuk, B., Nosworthy, M. G., Stone, A. K., Korber, D. R., Tanaka, T., House, J. D., & Nickerson, M. T. (2018) · Food Technology and Biotechnology · doi:10.17113/ftb.56.02.18.5450 · Cited by 183 · see citing works
Stimulatory role of grape pomace polyphenols on Lactobacillus acidophilus growth
Hervert-Hernández, D., Pintado, C., Rotger, R., & Goñi, I. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.09.016 · Cited by 179 · see citing works
Impact on Human Health of Microorganisms Present in Fermented Dairy Products: An Overview
Fernández, M., Hudson, J. A., Korpela, R., & Reyes‐Gavilán, C. G. D. L. (2015) · BioMed Research International · doi:10.1155/2015/412714 · Cited by 177 · see citing works
Short chain fatty acids but not lactate or succinate stimulate mucus release in the rat colon
Shimotoyodome, A., Meguro, S., Hase, T., Tokimitsu, I., & Sakata, T. (2000) · Comparative Biochemistry and Physiology Part A Molecular & Integrative Physiology · doi:10.1016/s1095-6433(00)00183-5 · Cited by 172 · see citing works
Novel insights into the microbiology of fermented dairy foods
Macori, G., & Cotter, P. D. (2017) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2017.09.002 · Cited by 170 · see citing works
Interactions between Diet, Bile Acid Metabolism, Gut Microbiota, and Inflammatory Bowel Diseases
Devkota, S., & Chang, E. B. (2015) · Digestive Diseases · doi:10.1159/000371687 · Cited by 167 · see citing works
The effects of grape and red wine polyphenols on gut microbiota – A systematic review
Nash, V., Ranadheera, C. S., Georgousopoulou, E. N., Mellor, D. D., Panagiotakos, D. B., McKune, A. J., Kellett, J., & Naumovski, N. (2018) · Food Research International · doi:10.1016/j.foodres.2018.07.019 · Cited by 167 · see citing works
Saxelin, M., Lassig, A., Karjalainen, H., Tynkkynen, S., Surakka, A., Vapaatalo, H., Järvenpää, S. K., Korpela, R., Mutanen, M. L., & Hatakka, K. (2010) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2010.10.009 · Cited by 164 · see citing works
Microbial citric acid: Production, properties, application, and future perspectives
Behera, B. C., Mishra, R., & Mohapatra, S. (2021) · Food Frontiers · doi:10.1002/fft2.66 · Cited by 161 · see citing works
Some roles of malic acid in the malolactic fermentation in wine making
Kunkee, R. E. (1991) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.1991.tb04957.x · Cited by 156 · see citing works
Health claims on functional foods: the Japanese regulations and an international comparison
Shimizu, T. (2003) · Nutrition Research Reviews · doi:10.1079/nrr200363 · Cited by 155 · see citing works
Rai, A. K., Sanjukta, S., & Jeyaram, K. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2015.1068736 · Cited by 146 · see citing works
Escalante, A., Gilés-Gómez, M., Hernández, G., Córdova-Aguilar, M. S., López-Munguı́a, A., Gosset, G., & Bolívar, F. G. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.03.003 · Cited by 145 · see citing works
Soedamah‐Muthu, S. S., Masset, G., Verberne, L. D. M., Geleijnse, J. M., & Brunner, E. J. (2012) · British Journal Of Nutrition · doi:10.1017/s0007114512001845 · Cited by 145 · see citing works
Zhou, F., Li, Y., Zhang, X., Wang, K., Huang, J., Liu, Z., & Zhu, M. (2021) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.1c04553 · Cited by 141 · see citing works
Haller, D., Colbus, H., Gänzle, M. G., Scherenbacher, P., Bode, C., & Hammes, W. P. (2001) · Systematic and Applied Microbiology · doi:10.1078/0723-2020-00023 · Cited by 138 · see citing works
Vlieg, J. E. V. H., Veiga, P., Zhang, C., Derrien, M., & Zhao, L. (2011) · Current Opinion in Biotechnology · doi:10.1016/j.copbio.2010.12.004 · Cited by 134 · see citing works
Lang, J., Eisen, J. A., & Zivkovic, A. M. (2014) · PeerJ · doi:10.7717/peerj.659 · Cited by 134 · see citing works
Cicero, A. F. G., Gerocarni, B., Laghi, L., & Borghi, C. (2010) · Journal of Human Hypertension · doi:10.1038/jhh.2010.85 · Cited by 133 · see citing works
Unusual sub-genus associations of faecal Prevotella and Bacteroides with specific dietary patterns
Filippis, F. D., Pellegrini, N., Laghi, L., Gobbetti, M., & Ercolini, D. (2016) · Microbiome · doi:10.1186/s40168-016-0202-1 · Cited by 128 · see citing works
Contribution of starter and adjunct lactobacilli to proteolysis in Cheddar cheese during ripening
Lane, C. N., & Fox, P. F. (1996) · International Dairy Journal · doi:10.1016/0958-6946(95)00067-4 · Cited by 126 · see citing works
Mårtensson, O., Biörklund, M., Lambo, A., Dueñas, M. T., Irastorza, A., Holst, O., Norin, E. L., Welling, G. W., Öste, R., & Önning, G. (2005) · Nutrition Research · doi:10.1016/j.nutres.2005.03.004 · Cited by 121 · see citing works
Han, K., Bose, S., Wang, J., Kim, B., Kim, M. J., Kim, E., & Kim, H. (2015) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201400780 · Cited by 121 · see citing works
Chen, Y., Liu, W., Xue, J., Yang, J., Chen, X., Shao, Y., Kwok, L., Bilige, M., Mang, L., & Zhang, H. (2014) · Journal of Dairy Science · doi:10.3168/jds.2014-7962 · Cited by 120 · see citing works
Cholesterol removal by some lactic acid bacteria that can be used as probiotic
Tok, E., & Aslim, B. (2010) · Microbiology and Immunology · doi:10.1111/j.1348-0421.2010.00219.x · Cited by 117 · see citing works
Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals
An, S.-Y., Lee, M. S., Jeon, J. Y., Ha, E. S., Kim, T. H., Yoon, J. Y., Ok, C.-O., Lee, H., Hwang, W., Choe, S. J., et al. (2013) · Annals of Nutrition and Metabolism · doi:10.1159/000353583 · Cited by 116 · see citing works
Yang, Y., & Sheu, B. (2012) · Helicobacter · doi:10.1111/j.1523-5378.2012.00941.x · Cited by 113 · see citing works
Nielsen, E. S., Garnås, E., Jensen, K. J., Hansen, L. H., Olsen, P. S., Ritz, C., Krych, L., & Nielsen, D. S. (2018) · Food & Function · doi:10.1039/c8fo00968f · Cited by 113 · see citing works
Complete genome sequence of Odoribacter splanchnicus type strain (1651/6T)
Göker, M., Gronow, S., Zeytun, A., Nolan, M., Lucas, S. M., Lapidus, A. L., Hammon, N. M., Deshpande, S., Cheng, J., Pitluck, S., et al. (2011) · Standards in Genomic Sciences · doi:10.4056/sigs.1714269 · Cited by 110 · see citing works
Binding of Free Bile Acids by Cells of Yogurt Starter Culture Bacteria
Pigeon, R. M., Cuesta, E. P., & Gilliland, S. E. (2002) · Journal of Dairy Science · doi:10.3168/jds.s0022-0302(02)74357-9 · Cited by 110 · 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
Self-citationSolieri, L., Rutella, G. S., & Tagliazucchi, D. (2015) · Food Microbiology · doi:10.1016/j.fm.2015.05.012 · Cited by 105 · see citing works
Physiological properties of milk ingredients released by fermentation
Beermann, C., & Hartung, J. (2012) · Food & Function · doi:10.1039/c2fo30153a · Cited by 102 · see citing works
Traditionally produced sauerkraut as source of autochthonous functional starter cultures
Beganović, J., Kos, B., Pavunc, A. L., Uroić, K., Jokić, M., & Šušković, J. (2013) · Microbiological Research · doi:10.1016/j.micres.2013.09.015 · Cited by 101 · see citing works
London, L. E. E., Kumar, A. H. S., Wall, R., Casey, P. G., O’Sullivan, Ó., Shanahan, F., Hill, C., Cotter, P. D., Fitzgerald, G. F., Ross, R. P., et al. (2014) · Journal of Nutrition · doi:10.3945/jn.114.191627 · Cited by 101 · see citing works
Self-citationRoy, C. I. L., Kurilshikov, A., Leeming, E. R., Visconti, A., Bowyer, R. C. E., Menni, C., Falchi, M., Koutníková, H., Veiga, P., Zhernakova, A., et al. (2022) · BMC Microbiology · doi:10.1186/s12866-021-02364-2 · Cited by 98 · see citing works
Fermented foods, neuroticism, and social anxiety: An interaction model
Hilimire, M. R., DeVylder, J., & Forestell, C. A. (2015) · Psychiatry Research · doi:10.1016/j.psychres.2015.04.023 · Cited by 95 · see citing works
Lan, A., Bruneau, A., Philippe, C., Rochet, V., Rouault, A., Hervé, C., Roland, N., Rabot, S., & Jan, G. (2007) · British Journal Of Nutrition · doi:10.1017/s0007114507433001 · Cited by 95 · see citing works
Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes
Gan, R., Shah, N. P., Wang, M., Lui, W., & Corke, H. (2016) · International Journal of Food Science & Technology · doi:10.1111/ijfs.13062 · Cited by 95 · see citing works
Annunziata, G., Arnone, A., Ciampaglia, R., Tenore, G. C., & Novellino, E. (2020) · Foods · doi:10.3390/foods9080999 · Cited by 93 · see citing works
Fermented dairy food and CVD risk
Tapsell, L. C. (2015) · British Journal Of Nutrition · doi:10.1017/s0007114514002359 · Cited by 91 · see citing works
Sharp, M. D., McMahon, D. J., & Broadbent, J. R. (2008) · Journal of Food Science · doi:10.1111/j.1750-3841.2008.00882.x · Cited by 88 · see citing works
Technological Microbiology: Development and Applications
Vitorino, L. C., & Bessa, L. A. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.00827 · Cited by 88 · see citing works
Dietary Interventions to Modulate the Gut Microbiome—How Far Away Are We From Precision Medicine
Filippis, F. D., Vitaglione, P., Cuomo, R., Canani, R. B., & Ercolini, D. (2018) · Inflammatory Bowel Diseases · doi:10.1093/ibd/izy080 · Cited by 87 · see citing works
Effect of acute and chronic red wine consumption on lipopolysaccharide concentrations
Clemente‐Postigo, M., Queipo‐Ortuño, M. I., Boto‐Ordóñez, M., Coín‐Aragüez, L., Roca-Rodríguez, M. D. M., Delgado‐Lista, J., Cardona, F., Andrés‐Lacueva, C., & Tinahones, F. J. (2013) · American Journal of Clinical Nutrition · doi:10.3945/ajcn.112.051128 · Cited by 81 · see citing works
Effects of Dietary Yogurt on the Healthy Human Gastrointestinal (GI) Microbiome
Lisko, D. J., Johnston, G. P., & Johnston, C. G. (2017) · Microorganisms · doi:10.3390/microorganisms5010006 · Cited by 80 · see citing works
Yeasts in different types of cheese
Bintsis, Τ. (2021) · AIMS Microbiology · doi:10.3934/microbiol.2021027 · Cited by 78 · see citing works
Decarboxylation of Pyruvate to Acetaldehyde for Ethanol Production by Hyperthermophiles
Eram, M. S., & Ma, K. (2013) · Biomolecules · doi:10.3390/biom3030578 · Cited by 77 · see citing works
Changes in human gut microbiota influenced by probiotic fermented milk ingestion
Unno, T., Choi, J.-H., Hur, H.-G., Sadowsky, M. J., Ahn, Y., Huh, C., Kim, G.-B., & Cha, C. (2015) · Journal of Dairy Science · doi:10.3168/jds.2014-8943 · Cited by 77 · see citing works
Effect of fermented soy milk on the intestinal bacterial ecosystem
Cheng, I.-C. (2005) · World Journal of Gastroenterology · doi:10.3748/wjg.v11.i8.1225 · Cited by 75 · see citing works
Bittante, G., Amalfitano, N., Bergamaschi, M., et al. (2021) · Journal of Dairy Science · doi:10.3168/jds.2021-20961 · Cited by 73 · see citing works
Inoguchi, S., Ohashi, Y., Narai‐Kanayama, A., Aso, K., Nakagaki, T., & Fujisawa, T. (2011) · International Journal of Food Sciences and Nutrition · doi:10.3109/09637486.2011.630992 · Cited by 71 · see citing works
Eussen, S. J. P. M., DONGEN, M. C. J. M. V., Wijckmans, N. E. G., den Biggelaar, L. J. C. J., Elferink, S. J. W. H. O., Singh‐Povel, C. M., Schram, M. T., Sep, S. J. S., Kallen, C., Koster, A., et al. (2016) · British Journal Of Nutrition · doi:10.1017/s0007114516000313 · Cited by 70 · see citing works
Lasik-Kurdyś, M., Majcher, M. A., & Nowak, J. S. (2018) · Molecules · doi:10.3390/molecules23102549 · Cited by 70 · see citing works
Yadav, S., & Khetarpaul, N. (1994) · Food Chemistry · doi:10.1016/0308-8146(94)90213-5 · Cited by 69 · see citing works
de la Fuente, M. Á., Fontecha, J., & Ju�rez, M. (1993) · European Food Research and Technology · doi:10.1007/bf01185577 · Cited by 66 · see citing works
Cheese as Functional Food: The Example of Parmigiano Reggiano and Grana Padano
Summer, A., Formaggioni, P., Franceschi, P., Frangia, F. D., Righi, F., & Malacarne, M. (2017) · Food Technology and Biotechnology · doi:10.17113/ftb.55.03.17.5233 · Cited by 62 · see citing works
Gemelas, L., Degraeve, P., & Demarigny, Y. (2014) · Food and Nutrition Sciences · doi:10.4236/fns.2014.510106 · Cited by 60 · see citing works
Odamaki, T., Kato, K., Sugahara, H., Xiao, J., Abe, F., & Benno, Y. (2016) · Beneficial Microbes · doi:10.3920/bm2015.0173 · Cited by 59 · see citing works
González‐González, F., Delgado, S., Ruíz, L., Margollés, A., & Ruas‐Madiedo, P. (2022) · Journal of Applied Microbiology · doi:10.1111/jam.15510 · Cited by 58 · see citing works
Fermented food in the context of a healthy diet
Leroy, F., & Vuyst, L. D. (2014) · Current Opinion in Clinical Nutrition & Metabolic Care · doi:10.1097/mco.0000000000000108 · Cited by 56 · see citing works
Diversity and activities of yeasts from different parts of a Stilton cheese
Gkatzionis, K., Yunita, D., Linforth, R., et al. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.02.016 · Cited by 55 · see citing works
Impact and consequences of polyphenols and fructooligosaccharide interplay on gut microbiota in rats
Zheng, C., Liu, R., Xue, B., Luo, J., Gao, L., Wang, Y., Ou, S., Li, S., & Peng, X. (2017) · Food & Function · doi:10.1039/c6fo01783e · Cited by 55 · see citing works
Distribution and antimicrobial activity of lactic acid bacteria from raw camel milk
Rahmeh, R., Akbar, A., Kishk, M., Alonaizi, T., Al-Azmi, A., Al-Shatti, A., Shajan, A. B., Al-Mutairi, S., & Akbar, B. (2019) · New Microbes and New Infections · doi:10.1016/j.nmni.2019.100560 · Cited by 54 · see citing works
Fermented Milk Improves Glucose Metabolism in Exercise-Induced Muscle Damage in Young Healthy Men
Iwasa, M., Aoi, W., Mune, K., Yamauchi, H., Furuta, K., Sasaki, S., Takeda, K., Harada, K., Wada, S., Nakamura, Y., et al. (2013) · Nutrition Journal · doi:10.1186/1475-2891-12-83 · Cited by 53 · see citing works
Phylogenetic profile of gut microbiota in healthy adults after moderate intake of red wine
Barroso, E., Muñoz‐González, I., Jiménez, E., Bartolomé, B., Moreno-Arribas, M. V., Peláez, C., Martínez‐Cuesta, M. C., & Requena, T. (2016) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201600620 · Cited by 53 · see citing works
Impact of Fermented Foods on Human Cognitive Function—A Review of Outcome of Clinical Trials
Sivamaruthi, B. S., Kesika, P., & Chaiyasut, C. (2018) · Scientia Pharmaceutica · doi:10.3390/scipharm86020022 · Cited by 51 · see citing works
Quantitative proteomic analysis of bacterial enzymes released in cheese during ripening
Jardin, J., Mollé, D., Piot, M., et al. (2012) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2012.01.008 · Cited by 45 · see citing works
Citrate metabolism and aroma compound production in lactic acid bacteria
García-Quintáns, N., Blancato, V. S., Repizo, G. D., et al. (2008) · DIGITAL.CSIC (Spanish National Research Council (CSIC)) · Cited by 44 · see citing works
Zeng, X., Jia, H., Zhang, X., Wang, X., Wang, Z., Gao, Z., Yuan, Y., & Yue, T. (2021) · Food & Function · doi:10.1039/d1fo01729b · Cited by 42 · see citing works
Modulation of Gut Microbiota by Lactobacillus casei Fermented Raspberry Juice In Vitro and In Vivo
Wu, T., Chu, X., Cheng, Y., Tang, S., Zogona, D., Pan, S., & Xu, X. (2021) · Foods · doi:10.3390/foods10123055 · Cited by 40 · see citing works
Maintaining gut ecosystems for health: Are transitory food bugs stowaways or part of the crew?
Plé, C., Breton, J., Daniel, C., & Foligné, B. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.03.015 · Cited by 37 · see citing works
Incorporation of Propionibacteria in Fermented Milks as a Probiotic
Moslemi, M., Fard, R. M. N., Hosseini, S. M., Rad, A. H., & Mortazavian, A. M. (2015) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2013.766584 · Cited by 37 · see citing works
Leeuwendaal, N. K., Hayes, J. J., Stanton, C., O'Toole, P. W., & Beresford, T. P. (2022) · Journal of Functional Foods · doi:10.1016/j.jff.2022.105042 · Cited by 36 · see citing works
Self-citationTakeda, S., Matsufuji, H., Nakade, K., et al. (2016) · Animal Science Journal · doi:10.1111/asj.12673 · Cited by 35 · see citing works
Müller, V. (2001) · Encyclopedia of Life Sciences · doi:10.1038/npg.els.0001415 · Cited by 32 · see citing works
Omagari, K., Sakaki, M., Tsujimoto, Y., Shiogama, Y., Iwanaga, A., Ishimoto, M., Yamaguchi, A., Masuzumi, M., Kawase, M., Ichimura‐Shimizu, M., et al. (2014) · Journal of Clinical Biochemistry and Nutrition · doi:10.3164/jcbn.14-30 · Cited by 31 · see citing works
Development of Blueberry and Carrot Juice Blend Fermented by Lactobacillus reuteri LR92
Mauro, C. S. I., Guergoletto, K. B., & García, S. (2016) · Beverages · doi:10.3390/beverages2040037 · Cited by 31 · see citing works
Betteridge, A. L., Sumby, K. M., Sundstrom, J. F., Grbin, P. R., & Jiranek, V. (2017) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-017-8593-x · Cited by 31 · see citing works
Kim, H. J., Noh, J. S., & Song, Y. O. (2017) · Journal of Medicinal Food · doi:10.1089/jmf.2017.3946 · Cited by 31 · see citing works
Darzi, J., Frost, G. S., Montaser, R., Yap, J., & Robertson, M. D. (2013) · International Journal of Obesity · doi:10.1038/ijo.2013.157 · Cited by 30 · see citing works
Firmesse, O., Alvaro, E., Mogenet, A., Bresson, J., Lemée, R., Ruyet, P. L., Bonhomme, C., Lambert, D., Andrieux, C., Dore, J. M., et al. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.03.044 · Cited by 30 · see citing works
Chiu, H., Chen, Y., Lu, Y., et al. (2016) · Journal of Food and Drug Analysis · doi:10.1016/j.jfda.2016.10.008 · Cited by 29 · see citing works
Microbiome Changes During Ripening
Cotter, P. D., & Beresford, T. P. J. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-417012-4.00015-6 · Cited by 27 · see citing works
Self-citationBIOCHEMICAL AND MODERN IDENTIFICATION TECHNIQUES | Microfloras of Fermented Foods
Tamang, J. P. (2014) · Encyclopedia of Food Microbiology · doi:10.1016/b978-0-12-384730-0.00038-0 · Cited by 26 · see citing works
Firmesse, O., Rabot, S., Bermúdez‐Humarán, L. G., et al. (2007) · FEMS Microbiology Letters · doi:10.1111/j.1574-6968.2007.00933.x · Cited by 25 · see citing works
Nikoloudaki, O., Lemos, W. J. F., Borruso, L., Campanaro, S., Angelis, M. D., Vogel, R. F., Cagno, R. D., & Gobbetti, M. (2021) · Environmental Microbiology · doi:10.1111/1462-2920.15407 · Cited by 25 · see citing works
ODFM, an omics data resource from microorganisms associated with fermented foods
Whon, T. W., Ahn, S. W., Yang, S., et al. (2021) · Scientific Data · doi:10.1038/s41597-021-00895-x · Cited by 23 · see citing works
Maximizing Polyphenol Content to Uncork the Relationship Between Wine and Cancer
Champ, C. E., & Kundu-Champ, A. (2019) · Frontiers in Nutrition · doi:10.3389/fnut.2019.00044 · Cited by 22 · see citing works
Editorial: Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
Tamang, J. P., Holzapfel, W. H., Shin, D. H., et al. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.01377 · Cited by 19 · see citing works
Ritschard, J. S., Amato, L., Kumar, Y., Müller, B., Meile, L., Schuppler, M., & 3 Eurofins GATC Biotech AG, J.-S.-P. 7. (2018) · AIMS Microbiology · doi:10.3934/microbiol.2018.4.622 · Cited by 17 · see citing works
Yamamoto, B., Suzuki, Y., Yonezu, T., et al. (2018) · Bioscience Biotechnology and Biochemistry · doi:10.1080/09168451.2018.1443789 · Cited by 14 · see citing works
The potential of non-starter lactic acid bacteria from Cheddar cheese to colonise the gut
Leeuwendaal, N., Stanton, C., O'Toole, P. W., & Beresford, T. P. (2021) · Journal of Functional Foods · doi:10.1016/j.jff.2021.104425 · Cited by 14 · see citing works
Self-citationZhai, F., Liu, H., & Han, J.-R. (2018) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-017-2399-y · Cited by 12 · see citing works
Salazar, J. K., Gonsalves, L. J., Fay, M. L., Ramachandran, P., Schill, K. M., & Tortorello, M. L. (2021) · Frontiers in Microbiology · doi:10.3389/fmicb.2021.642789 · Cited by 12 · see citing works
Kang, S. M., Jhoo, J. W., Pak, J. I., Kwon, I. K., Lee, S. K., & Kim, G.-Y. (2015) · Journal of Dairy Science · doi:10.3168/jds.2015-9492 · Cited by 11 · see citing works
The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism
Mehta, B. M., Kamal-Eldin, A., & Iwanski, R. Z. (2012) · Fermentation · doi:10.1201/b11876-11 · Cited by 3 · see citing works
Mounier, J., & Coton, M. (2021) · Encyclopedia of Dairy Sciences · doi:10.1016/b978-0-12-818766-1.00312-3 · Cited by 3 · see citing works
Flagged first, then by citations
Research works printed but not linked: 1
- [17]Madigan M.T. Martinko J.M. Dunlap P.V. Clark D.P. Metabolic diversity: Catabolism of organic compounds Brock Biology of Microorganisms 12th ed. Berriman E.W. Carlson L. Hutchinson G. Reed E. Pearson Education Incorporated New York, NY, USA 2009 612 651
Cited by
Sorted by citations
Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome.
Carlino, N., Blanco-Míguez, A., Punčochář, M., Mengoni, C., Pinto, F., Tatti, A., Manghi, P., Armanini, F., Avagliano, M., Barcenilla, C., et al. (2024) · Cell · doi:10.1016/j.cell.2024.07.039 · Cited by 146 · see citing works
“While we investigated possible transmission events (Figures 6, 7, S6, and S7), the timing cannot currently be estimated with precision and is hindered by concurrent person-to-person transmission.”
Self-citationProbiotic 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
Yasir, M., Alkhaldy, A. A., Soliman, S. A., Turkistani, S. A., & Azhar, E. I. (2023) · Foods · doi:10.3390/foods12183342 · Cited by 16 · see citing works
- Authors
- Leeuwendaal, N. K., Stanton, C., O’Toole, P. W., & Beresford, T. P.
- Affiliations
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- University College Cork (IE)
- Corresponding author
- Beresford, Tom P.
- Venue
- Nutrients
- Publisher
- MDPI AG
- Published
- 2022-04-06
- Volume
- 14
- Issue
- 7
- Pages
- 1527
- ISSN
- 2072-6643 (ISSN-L)
- PMC
- PMC9003261
- OpenAlex
- W4223558168
- Cited by
- 496
- References
- 185
- Citations by year
- 2026: 140 · 2025: 190 · 2024: 101 · 2023: 48 · 2022: 16
- FWCI
- 8.11
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Nutrients (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Teagasc - The Irish Agriculture and Food Development Authority (6555)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Gut microbiota and health
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Keywords
- fermented foods, gut microbiota, health benefits, bioactive peptides, microbial metabolites, microbial colonization, metagenomics, gastrointestinal transit
- MeSH terms
- Gastrointestinal Microbiome, Fermented Foods, Diet, Fermentation, Humans
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
