ReviewJournal of food science and technology2020
Potential of probiotics from fermented cereal-based beverages in improving health of poor people in Africa.
Review in Journal of food science and technology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
20 citing papers in PubMed, 70 citations in OpenAlex.
- Non-Conventional Yeasts with Probiotic Potential: Diversity, Functional Role, Sustainable Bioprocessing and Local Relevance.Microorganisms · 2026Review
- Comprehensive Evaluation of Safety and Probiotic Potential of Lactiplantibacillus plantarum HY7715 Isolated from Korean kimchi.Probiotics and antimicrobial proteins · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Smart Probiotic Solutions for Mycotoxin Mitigation: Innovations in Food Safety and Sustainable Agriculture.Probiotics and antimicrobial proteins · 2026Review
- Biochemical and molecular identification of lactic acid bacteria and yeasts with technological qualities from ogi (a cereal-based fermented food in Nigeria).Biotechnologia · 2026Article
- Review
- Protease sensitivity and stress adaptation of bioactive peptide-producing lactic acid bacteria: functional implications for food biopreservation.BMC biotechnology · 2025Article
- Delivery of Probiotic-Loaded Microcapsules in the Gastrointestinal Tract: A Review.Probiotics and antimicrobial proteins · 2025Review
- Genomic Characterization ofGenes · 2024Article
- A comprehensive review of probiotics and human health-current prospective and applications.Frontiers in microbiology · 2024Review
- Promising Probiotic Properties of the Yeasts Isolated fromMicroorganisms · 2023Article
- Probiotic curd as antibacterial agent against pathogens causing oral deformities -Journal of advanced pharmaceutical technology & research · 2022Article
- Physicochemical Properties and Bacterial Community Profiling of OptimalFoods (Basel, Switzerland) · 2022Article
- African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling.NPJ science of food · 2022Review
- Review
- A Review on Factors Influencing the Fermentation Process ofInternational journal of food science · 2022Review
- Isolation and Characterization of Human Intestinal BacteriaFrontiers in microbiology · 2022Article
- Antioxidant Activity and Inhibitory Effect on Nitric Oxide Production of Hydroponic Ginseng Fermented withAntioxidants (Basel, Switzerland) · 2021Article
- Teff-Based Probiotic Functional Beverage Fermented withFoods (Basel, Switzerland) · 2021Article
- Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages.Foods (Basel, Switzerland) · 2020Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Milk and milk products; particularly yoghurts have almost exclusively been used as media for probiotic delivery to human being for a very long time. Despite health benefits such products have to humans; that include supply of nutrients, prevention and cure of certain communicable and non-communicable diseases; the presence of allergens, increased lactose intolerance, hypercholesterolemia effects, the need for vegetarian probiotic products, cultural food taboos against milk, and religious beliefs have led to limitations on the use of milk and its products as probiotic vehicles in many places including Africa. Such limitations have led to more researches worldwide on alternative delivery media for probiotics in order to meet the food preferences and demands of people affected by milk and milk products. An integrative approach has been used to find common ideas and concepts from different studies. Different food matrices have been tested for their ability to carry probiotics and cereals and cereal products have been found as among suitable substrates for the purpose. Some investigations have revealed that traditional African fermented cereal-based beverages are potential probiotic carriers because of the probiotic
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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.