ReviewFEMS microbiology letters2021
The forgotten role of food cultures.
Review in FEMS microbiology letters, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 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
17 citing papers in PubMed.
- Microbial Diversity of Spontaneously Fermented Camel Milk.Foods (Basel, Switzerland) · 2026Review
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- Lactobacilli biology, applications and host interactions.Nature reviews. Microbiology · 2026Review
- Recent Advancements in Harnessing Lactic Acid Bacterial Metabolites for Fruits and Vegetables Preservation.Probiotics and antimicrobial proteins · 2025Review
- A Plasmid-Encoded Surface Polysaccharide Partly BlocksInternational journal of molecular sciences · 2025Article
- Camel milkFrontiers in nutrition · 2025Article
- Antilisterial Properties of Selected Strains from the Autochthonous Microbiota of a Swiss Artisan Soft Smear Cheese.Foods (Basel, Switzerland) · 2024Article
- Ethylene glycol is metabolized to ethanol and acetate and induces expression of bacterial microcompartments inHeliyon · 2024Article
- Strategies and Challenges of Microbiota Regulation in Baijiu Brewing.Foods (Basel, Switzerland) · 2024Review
- Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review.Foods (Basel, Switzerland) · 2024Article
- Novel Lactobacillaceae strains and consortia to produce propionate-containing fermentates as biopreservatives.Microbial biotechnology · 2024Article
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
- Microbial Dynamics during labneh Ambaris Production in Earthenware Jars.Foods (Basel, Switzerland) · 2023Article
- Microbiota and probiotics: chances and challenges - a symposium report.Gut microbiome (Cambridge, England) · 2023Review
- Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge TestMolecules (Basel, Switzerland) · 2022Article
- Teaming up to make kombucha.eLife · 2022Article
- Contribution of omics to biopreservation: Toward food microbiome engineering.Frontiers in microbiology · 2022Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
20 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
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What OpenQuestion holds
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.