ArticlemSystems2020
Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants.
Article in mSystems, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 89 papers, 2 of them syntheses that pooled it.
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
89 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.Frontiers in nutrition · 2026Pooled it
- Impact of fermented foods consumption on gastrointestinal wellbeing in healthy adults: a systematic review and meta-analysis.Frontiers in nutrition · 2025Pooled it
- The impact of regular sauerkraut consumption on the human gut microbiota: a crossover intervention trial.Microbiome · 2025Trial
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- Rare Biosphere Reveals a Decoupling Between Microbial Abundance and Intrinsic Physiological Potential in Shanxi Aged Vinegar Fermentation.Foods (Basel, Switzerland) · 2026Article
- Bacteriocin production byRSC advances · 2026Article
- From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations.Microbiology spectrum · 2026Article
- Microbial Diversity and Functional Potential of Keem: A Traditional Starter Culture for Alcoholic Beverage-Application of Next-Generation Amplicon and Shotgun Metagenome Sequences.Molecular biotechnology · 2026Article
- Traditional fermented food microbial ecosystems oriented towards industrial standards: multi-dimensional characterization and artificial regulation.NPJ science of food · 2026Review
- Linking geographic flavor signatures to microbial origin in high-temperature Daqu: An integrated metaproteomics and metabolomics approach.Food chemistry: X · 2026Article
- Characterizing microbiomes of African fermented foods in a global context.Microbiology (Reading, England) · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Water kefir as a paradigm for multi-omics and genome-scale metabolic modelling in fermented food.NPJ biofilms and microbiomes · 2026Review
- Feature Reviews on Food Microbiology.Foods (Basel, Switzerland) · 2026Article
- Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications.World journal of microbiology & biotechnology · 2026Review
- Recent Microbial Evolutionary Insights From Metagenomics.Genome biology and evolution · 2026Review
- Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties.NPJ science of food · 2026Review
- Probiotic and Bioactive Compounds in Foods: From Antioxidant Properties to Gut Microbiota Modulation.Molecules (Basel, Switzerland) · 2026Review
- Advances in Shotgun Metagenomics for Cheese Microbiology: From Microbial Dynamics to Functional Insights.Foods (Basel, Switzerland) · 2026Review
- Indigenous Knowledge, Processing Method, and Future Potential ofInternational journal of microbiology · 2026Review
29 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
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods have been the focus of ever greater interest as a consequence of purported health benefits. Indeed, it has been suggested that consumption of these foods helps to address the negative consequences of "industrialization" of the human gut microbiota in Western society. However, as the mechanisms via which the microbes in fermented foods improve health are not understood, it is necessary to develop an understanding of the composition and functionality of the fermented-food microbiota to better harness desirable traits. Here, we considerably expand the understanding of fermented-food microbiomes by employing shotgun metagenomic sequencing to provide a comprehensive insight into the microbial composition, diversity, and functional potential (including antimicrobial resistance and carbohydrate-degrading and health-associated gene content) of a diverse range of 58 fermented foods from artisanal producers from a number of countries. Food type, i.e., dairy-, sugar-, or brine-type fermented foods, was the primary driver of microbial composition, with dairy foods found to have the lowest microbial diversity. From the combined data set, 127 high-quality metagenome-assembled genomes (MAGs), including 10 MAGs representing putatively novel species of
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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.