ReviewMicroorganisms2017
Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.
Review in Microorganisms, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
What it found
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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.
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Who cites it
40 citing papers in PubMed.
- Advances in Cider Flavor: Integrating Apple Raw Materials, Microbial Ecology, and Process Control.Microorganisms · 2026Review
- Pectin Supplementation Improves Probiotic Survival and Preserves Bioactive Compounds of Fermented Pear Juice.Foods (Basel, Switzerland) · 2026Article
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Comparative evaluation of pure non-Food chemistry: X · 2025Article
- The potential of red-fleshed apples for cider production.Comprehensive reviews in food science and food safety · 2025Review
- Impact of Co-Inoculation Patterns ofMolecules (Basel, Switzerland) · 2025Article
- Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2025Review
- Characterization of semi-volatile compounds in 56 Italian ciders using GC×GC-TOF-MS and multivariate analysis.Heliyon · 2024Article
- Article
- Effect of Apple Cultivar and Selected Technological Treatments on the Quality of Apple Distillate.Foods (Basel, Switzerland) · 2023Article
- Biofilm development of Candida boidinii and the effect of tyrosol on biofilm formation.Biotechnology letters · 2023Article
- Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion.Applied biochemistry and biotechnology · 2023Article
- Contaminated Perry in Patagonia Argentina: A Case Study.Current microbiology · 2023Article
- Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity.Foods (Basel, Switzerland) · 2023Article
- Phages Shape Microbial Dynamics and Metabolism of a Model Community Mimicking Cider, a Fermented Beverage.Viruses · 2022Article
- Erosive Effect of Acidic Beverages and Dietary Preservatives on Extracted Human Teeth-An In Vitro Analysis.European journal of dentistry · 2022Article
- Comparative metabolome and transcriptome analyses of the properties ofFood chemistry. Molecular sciences · 2022Article
- Investigation of the Phageome and Prophages in French Cider, a Fermented Beverage.Microorganisms · 2022Article
- The Use of γ-Aminobutyric Acid-ProducingFoods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.
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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.