ReviewFrontiers in microbiology2016
Functional Properties of Microorganisms in Fermented Foods.
Review in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. It is linked to trial NCT05484102 (Preventive Effect of Cow's Milk Fermented With Lactobacillus Paracasei CBA L74 on Upper Respiratory Tract and Gastrointestinal Infectious Diseases in Children), which is not on this map. Cited by 171 papers, 3 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.
Preventive Effect of Cow's Milk Fermented With Lactobacillus Paracasei CBA L74 on Upper Respiratory Tract and Gastrointestinal Infectious Diseases in Children: a Double-blind, Randomized, Placebo-controlled Trial
Who cites it
171 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Fermented foods consumption, all-cause, and cause-specific mortality: a meta-analysis of prospective cohort studies.Frontiers in nutrition · 2026Pooled it
- Chickpea Biofortification for Cytokinin DehydrogenaseFrontiers in genetics · 2022Pooled it
- Augmenting Clinical Interventions in Psychiatric Disorders: Systematic Review and Update on Nutrition.Frontiers in psychiatry · 2021Pooled it
- The Efficacy of Cheonggukjang in Alleviating Menopausal Syndrome and Its Effects on the Gut Microbiome: A Randomized, Double-Blind Trial.Nutrients · 2025Trial
- Trial
- Volatile aroma profiles and associated microbiota of Yunnan Shiping sour-pulp-fermented stinky tofu.Food chemistry: X · 2026Article
- Comparative microbiome profiling of plant- and animal-derived traditional fermented foods from Mizoram, India using full-length 16S rRNA sequencing.Antonie van Leeuwenhoek · 2026Article
- Article
- Article
- Enhancing Nutritional and Health Benefits of Wheat Bran Through Bifunctional LAB Screening and BCAA-Enriched Fermentation.Foods (Basel, Switzerland) · 2026Article
- Impact of Manufacturing Stages and Processing Scales on the Microbial Profile of Hurood.Foods (Basel, Switzerland) · 2026Article
- The Effect of Lactic Acid Bacteria Fermentation on the Anti-Diabetic Activity of Pumpkin Puree.Foods (Basel, Switzerland) · 2026Article
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- The gut microbiome axis: how Lactobacillus-fermented soymilk orchestrates health.Archives of microbiology · 2026Review
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Microbial ecology of fermented foods.FEMS yeast research · 2026Review
- Shotgun metagenomic and phenotypic characterization of indigenous lactic acid bacteria from raw milk artisanal cheeses: metagenomic functional insight and starter culture traits.Frontiers in microbiology · 2026Article
- Strain-specific protection of intestinal barrier by heat-treated plant-derived lactic acid bacteria via distinct tight junction modulation.Bioscience of microbiota, food and health · 2026Article
- Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria).Biotechnologia · 2026Article
111 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.
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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.