ReviewFrontiers in microbiology2018
Fermented Foods as a Dietary Source of Live Organisms.
Review in Frontiers in microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 188 papers, 4 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
188 citing papers in PubMed, 4 syntheses or guidelines pooled it, 506 citations in OpenAlex.
- Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis.Frontiers in nutrition · 2025Pooled it
- The role of fermented foods in managing food allergies in children and adults: a systematic review.Frontiers in nutrition · 2025Pooled it
- Yogurt, cultured fermented milk, and health: a systematic review.Nutrition reviews · 2021Pooled it
- Pooled it
- Management of Dietary Habits and Diarrhea in Fap Individuals: A Mediterranean Low-Inflammatory Dietary Intervention.Nutrients · 2021Trial
- Adherence to Dietary Recommendations after One Year of Intervention in Breast Cancer Women: The DIANA-5 Trial.Nutrients · 2021Trial
- The Efficacy of Short-Term Weight Loss Programs and Consumption of Natural Probiotic Bryndza Cheese on Gut Microbiota Composition in Women.Nutrients · 2021Trial
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- Lactiplantibacillus plantarum as a Biosafe Microbial Bridge in the Gut-Environment Continuum.Probiotics and antimicrobial proteins · 2026Review
- Fermentation as a Lever to Enhance Legume Proteins: From Antinutritional Factors to Improved Quality.Molecules (Basel, Switzerland) · 2026Review
- Associations between physical activity and dietary live microbe intake with non-alcoholic fatty liver disease: findings from the NHANES, 2007-2018.Journal of global health · 2026Article
- Integrated Evaluation of the Fermentation Kinetics of Lactic Acid Bacteria in Tender Coconut Water Using Physicochemical Characterization and Mathematical Modelling.Probiotics and antimicrobial proteins · 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
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- From Food Systems to Gut Microbiota: Dietary Substrates, Microbial Exposure and One Health.Microorganisms · 2026Review
- Functional and flavour-enhancing properties of Staphylococcus sp. from Napham.NPJ science of food · 2026Article
- Association Between Dietary Live Microbes and Diet Quality Among Children and Adults in France.Nutrition bulletin · 2026Article
- State-of-the-Art Review on Probiotics, Synbiotics, and Microbial Metabolites: Molecular Mechanisms Shaping Host Immunity, Metabolic Health, and Chronic Disease Prevention.Molecular nutrition & food research · 2026Review
- Fermented Dairy Products as Modulators of the Gut Microbiome: Greek Yogurt as a Model System.Food science & nutrition · 2026Review
- Rapid Remodeling of the Human Gut Microbiome in Response to Short-Term Animal Product Restriction and Associations with Host Molecular Phenotypes.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
128 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 at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 10
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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.