ReviewFood & nutrition research2016
Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages.
Review in Food & nutrition research, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 59 papers, 2 of them syntheses 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
59 citing papers in PubMed, 2 syntheses or guidelines pooled it, 212 citations in OpenAlex.
- The efficacy of fermented foods in the treatment and management of diarrhoeal diseases: A systematic review and meta-analysis.Nutrition and health · 2023Pooled it
- Probiotic Supplementation and Micronutrient Status in Healthy Subjects: A Systematic Review of Clinical Trials.Nutrients · 2021Pooled it
- Enhancement of Gut Microbial Homeostasis by a Post-NGPNutrients · 2026Article
- A Comprehensive Review of Kombucha Fermentation and Probiotic Functional Mechanisms: Microbial Dynamics, Bioactive Compounds and Health Effects.Probiotics and antimicrobial proteins · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Glucan exopolysaccharide fromFrontiers in molecular biosciences · 2026Article
- The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.AIMS microbiology · 2026Review
- Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review.International journal of food science · 2026Review
- The Uses, Nutritional Advantages, and Challenges of Traditional Fermented Alcoholic Beverages for Indigenous Communities in Ethiopia.International journal of microbiology · 2026Review
- Technological and probiotic properties of lactic acid bacteria and yeasts isolated from Ghanaian spontaneously fermented pearl-millet porridge, Hausa koko.BMC microbiology · 2025Article
- Multi-Omics Insights into Microbial Interactions and Fermented Food Quality.Microorganisms · 2025Review
- Biocontrol Efficiency ofJournal of fungi (Basel, Switzerland) · 2025Article
- A review on the microbiology of Ethiopian traditional fermented beverage products.Frontiers in nutrition · 2025Review
- Preservative Effectiveness of Lactic Acid Bacteria on Fruits and Vegetables.International journal of cell biology · 2025Review
- Biotechnological potential of Lacticaseibacillus paracasei Shirota for bioemulsifier, bacteriocin and lipase production.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages.Foods (Basel, Switzerland) · 2024Review
- The strategic role of biotics in dental caries prevention: A scoping review.Food science & nutrition · 2024Article
- Unlocking the Potential of Probiotics: A Comprehensive Review on Research, Production, and Regulation of Probiotics.Probiotics and antimicrobial proteins · 2024Review
- Insights on the microbiology of Ethiopian fermented milk products: A review.Food science & nutrition · 2024Review
- The dawn of ethnomicrobiology: an interdisciplinary research field on interactions between humans and microorganisms.Journal of ethnobiology and ethnomedicine · 2024Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Diverse African traditional fermented foods and beverages, produced using different types of fermentation, have been used since antiquity because of their numerous nutritional values. Lactic acid bacteria (LAB) isolated from these products have emerged as a welcome source of antimicrobials and therapeutics, and are accepted as probiotics. Probiotics are defined as live microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Currently, popular probiotics are derived from fermented milk products. However, with the growing number of consumers with lactose intolerance that are affected by dietary cholesterol from milk products, there is a growing global interest in probiotics from other food sources. The focus of this review is to provide an overview of recent developments on the applications of probiotic LAB globally, and to specifically highlight the suitability of African fermented foods and beverages as a viable source of novel probiotics.
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What 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.