ArticleFrontiers in microbiology2018
Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices.
Article 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 15 papers.
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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.
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Who cites it
15 citing papers in PubMed, 56 citations in OpenAlex.
- Red Jujube Juice Fermented withFoods (Basel, Switzerland) · 2026Article
- Dissecting the High Esterase/Lipase Activity and Probiotic Traits inFoods (Basel, Switzerland) · 2025Article
- The indigenous microbial diversity involved in the spontaneous fermentation of red dragon fruit (Heliyon · 2023Article
- Foodborne Microbial Communities as Potential Reservoirs of Antimicrobial Resistance Genes for Pathogens: A Critical Review of the Recent Literature.Microorganisms · 2023Review
- In Vitro Probiotic Properties and In Vivo Anti-Ageing Effects ofMicroorganisms · 2023Article
- Recent Innovations in Non-dairy Prebiotics and Probiotics: Physiological Potential, Applications, and Characterization.Probiotics and antimicrobial proteins · 2023Review
- Microbial communities of a variety of 75 homemade fermented vegetables.Frontiers in microbiology · 2023Article
- Effects of different strains fermentation on nutritional functional components and flavor compounds of sweet potato slurry.Frontiers in nutrition · 2023Article
- Aggrandizement of fermented cucumber through the action of autochthonous probiotic cum starter strains ofAnnals of microbiology · 2021Article
- Delivery Mode Affects Intestinal Microbial Composition and the Development of Intestinal Epithelial Cells.Frontiers in microbiology · 2021Article
- Abundance of Lactobacillus plantarum Strains with Beneficial Attributes in Blackberries (Rubus sp.), Fresh Figs (Ficus carica), and Prickly Pears (Opuntia ficus-indica) Grown and Harvested in Algeria.Probiotics and antimicrobial proteins · 2020Article
- Isolation and characterization ofBiotechnology reports (Amsterdam, Netherlands) · 2020Article
- Effect of Lactic Acid Fermentation on Color, Phenolic Compounds and Antioxidant Activity in African Nightshade.Microorganisms · 2020Article
- Use of Autochthonous Lactobacilli to Increase the Safety of Zgougou.Microorganisms · 2019Article
- Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli.Applied and environmental microbiology · 2019Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic strains, including dynamic variations in pH, viable cell counts, antibiotic resistance, bacterial adhesion to hydrophobic compounds, and survivability during simulated gastrointestinal transit, were investigated using broccoli as the fermentation substrate. In broccoli and ginger juices, the genus
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