ReviewJournal of food science and technology2021
Fermented dairy products as delivery vehicles of novel probiotic strains isolated from traditional fermented Asian foods.
Review in Journal of food science and technology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 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
12 citing papers in PubMed.
- Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.Comprehensive reviews in food science and food safety · 2026Review
- Article
- Limosilactobacillus fermentum SPC L75-1: a novel sourdough starter enhancing bread quality and exhibiting postbiotic immunomodulatory activity.BMC microbiology · 2026Article
- Probiotics as eco-friendlybio-preservatives: In vivo mechanisms of mycotoxin inhibition and emerging applications for food safety and human health.Mycotoxin research · 2025Review
- Comparative Effectiveness of Different Probiotic Delivery Methods in Oral Candidiasis: A Systematic Review.Microorganisms · 2025Review
- Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health.Food science and biotechnology · 2024Review
- Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink.Food science of animal resources · 2024Review
- Strategies to Assess the Impact of Sustainable Functional Food Ingredients on Gut Microbiota.Foods (Basel, Switzerland) · 2023Review
- Effect of set-type yoghurt supplemented with the novel probioticFood science and biotechnology · 2023Article
- Antibiofilm and Antiquorum Sensing Potential ofFoods (Basel, Switzerland) · 2022Article
- Isolation and characterization of lactic acid bacteria with potential probiotic activity and further investigation of their activity by α-amylase and α-glucosidase inhibitions of fermented batters.Frontiers in microbiology · 2022Article
- Nutritional Therapy in Persons Suffering from Psoriasis.Nutrients · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The screening of novel probiotic strains from various food sources including fruits, vegetables, herbs, and traditional fermented foods, have been of growing concern recently. Most of these potential probiotic lactic acid bacteria isolates were distinguished from the commercial probiotics based on multiple therapeutic effects and functionalities. Recent in vitro and in vivo investigates have also verified the usage of probiotics to lower the risk of diseases. Application of these novel strains in fermented dairy products is also an emerging trend to improve the physical and quality characteristics, functional properties, and safety of dairy products. Moreover, since dairy products are one of the highest consumed products in the globe, the dispatch channels for fermented dairy products are already established. Therefore, incorporating novel probiotic strains into fermented dairy products might be the most feasible approach for their delivery. In this context, our aim is to discuss the feasibility of dairy products as delivery vehicles for novel probiotic strains. Thus, we summarize the scientific evidence that points to a dynamic future for the production of fermented dairy-based probiotics.
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