ReviewNutrients2020
Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources.
Review in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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
32 citing papers in PubMed.
- Glycoprotein Matrix Zinc Exhibits Improved Absorption: A Randomized Crossover Trial.Nutrients · 2024Trial
- Edible Fungi in Functional Aquafeeds: Prebiotic and Immunostimulatory Effects in Commercially Important Farmed Fish.Animals : an open access journal from MDPI · 2026Review
- From Single Foods to Whole Diets: A Critical Framework for Protein Quality Assessment Accounting for Complementarity and Matrix Effects.Comprehensive reviews in food science and food safety · 2026Review
- Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2.MicrobiologyOpen · 2026Article
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- Infrastructure for Sustainable Protein Innovation: A Global Value Chain Framework for CDMOs in Fermentation-Based Biomanufacturing.Foods (Basel, Switzerland) · 2026Review
- Unlocking the Antioxidant Potential of Pigeon Peas (Foods (Basel, Switzerland) · 2026Article
- Dietary Fiber and Processing Interventions for Enhanced Batters and Final Baked Products: A Review.International journal of food science · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.bioRxiv : the preprint server for biology · 2025Article
- Effect of fermented corn cob (Zea mays L.) on growth performance, immunological response, and expression of immune-antioxidant genes in koi carp (Cyprinus carpio var. koi) reared in a low water exchange rearing system.Veterinary research communications · 2025Article
- Effects of Fermentation and Enzymatic Hydrolysis of Cottonseed Protein on Rumen Fermentation Characteristics, Intestinal Barrier Function, and Hepatic Metabolism in Suckling Lambs.Animals : an open access journal from MDPI · 2025Article
- The Piggy Solution: Harnessing Food Waste for Sustainable Hog Farming.Global challenges (Hoboken, NJ) · 2025Review
- Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement.Frontiers in nutrition · 2025Review
- Effect of degraded flaxseed meals on the growth performance, nutrient digestibility, and health status of broilers.Animal bioscience · 2024Article
- Current Research on Flavor Compounds in Fermented Food Products.Foods (Basel, Switzerland) · 2024Article
- Fermented foods, their microbiome and its potential in boosting human health.Microbial biotechnology · 2024Review
- The terroir of Tempeh: Strong region-specific signatures in the bacterial community structures across Indonesia.Current research in microbial sciences · 2024Article
- Protein binding assays for an accurate differentiation of vitamin B12 from its inactive analogue. A study on edible cricket powder.Food chemistry: X · 2023Article
- Oat milk analogue versus traditional milk: Comprehensive evaluation of scientific evidence for processing techniques and health effects.Food chemistry: X · 2023Review
- Mixed fermentation and electrospray drying for the development of a novel stabilized wheat germ powder containing highly viable probiotic cultures.Food science & nutrition · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (
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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.