ReviewJournal of industrial microbiology & biotechnology2008
Traditional healthful fermented products of Japan.
Review in Journal of industrial microbiology & biotechnology, 2008. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
34 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Dietary interventions and the gut microbiota: a systematic literature review of 80 controlled clinical trials.Journal of translational medicine · 2026Pooled it
- Iron Absorption from Bouillon Fortified with Iron-Enriched Aspergillus oryzae Is Higher Than That Fortified with Ferric Pyrophosphate in Young Women.The Journal of nutrition · 2020Trial
- Antioxidant activity of the new black vinegar "IZUMI".The journal of nutrition, health & aging · 2010Trial
- Transdermal entry of a non-pathogenic filamentous fungusFrontiers in immunology · 2026Article
- Time-Dependent Modulation of Phenolics, Polysaccharides, and Bioactivities inFoods (Basel, Switzerland) · 2025Article
- HPLC/UV analysis of mulberry vinegar and its protective role in LPS-induced cognitive impairment via regulating NF-κB signaling pathway and amyloidogenesis in mice.Food science and biotechnology · 2025Article
- Microbiomes in action: multifaceted benefits and challenges across academic disciplines.Frontiers in microbiology · 2025Review
- Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS,Food chemistry: X · 2025Article
- Probiotic Yeast from Miso Ameliorates Stress-Induced Visceral Hypersensitivity by Modulating the Gut Microbiota in a Rat Model of Irritable Bowel Syndrome.Gut and liver · 2024Article
- Comparing The Mediterranean and The Japanese Dietary Pattern in Relation to Longevity - A Narrative Review.Endocrine, metabolic & immune disorders drug targets · 2024Review
- Exploring the Therapeutic Potential of Gamma-Aminobutyric Acid in Stress and Depressive Disorders through the Gut-Brain Axis.Biomedicines · 2023Review
- Selection of Salt-Tolerance and Ester-Producing MutantFoods (Basel, Switzerland) · 2023Article
- Preventive Roles of Rice-Nutrients · 2023Article
- Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes.Frontiers in microbiology · 2022Review
- Nutrient profiles, functional compositions, and antioxidant activities of seven types of grain fermented withJournal of food science and technology · 2021Article
- Role of Gln79 in Feedback Inhibition of the Yeast γ-Glutamyl Kinase by Proline.Microorganisms · 2021Article
- Novel probiotic yeast from Miso promotes regulatory dendritic cell IL-10 production and attenuates DSS-induced colitis in mice.Journal of gastroenterology · 2021Article
- Oral Signals of Short and Long Chain Fatty Acids: Parallel Taste Pathways to Identify Microbes and Triglycerides.Current opinion in physiology · 2021Article
- Bacterial inducible expression of plant cell wall-binding protein YesO through conflict between Glycine max and saprophytic Bacillus subtilis.Scientific reports · 2020Article
- Preventive Effects of Different Fermentation Times of Shuidouchi on Diphenoxylate-Induced Constipation in Mice.Foods (Basel, Switzerland) · 2019Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A variety of fermentation products, such as foods containing probiotic bacteria, black rice vinegar (kurosu), soy sauce (shoyu), soybean-barley paste (miso), natto and tempeh, are sold in food stores in Japan. These fermented food products are produced by traditional methods that exploit mixed cultures of various non-toxic microorganisms. These microorganisms include lactic acid bacteria, acetic acid bacteria, sake yeast, koji molds and natto bacteria. Many traditional fermented foods have been studied and their effects on metabolism and/or immune system have been demonstrated in animal and/or human cells. This review summarizes the scientific basis for the effects of these traditional food products, which are currently produced commercially in Japan.
Indexed as
Identifiers
18461373What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.