ReviewFoods (Basel, Switzerland)2021
New Insight into Bacterial Interaction with the Matrix of Plant-Based Fermented Foods.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The trial behind it
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Who cites it
21 citing papers in PubMed, 57 citations in OpenAlex.
- Effects of fermented Arundo donax juice on growth performance, immunocompetence, antioxidant capacity, and intestinal digestive enzyme activity in Arbor Acres broilers.Tropical animal health and production · 2026Article
- Valorization of Fruit and Vegetable Peels Waste as Probiotic Consortium for Sustainable Aquaculture of Cyprinus Carpio.Probiotics and antimicrobial proteins · 2026Article
- Probiotic and Bioactive Compounds in Foods: From Antioxidant Properties to Gut Microbiota Modulation.Molecules (Basel, Switzerland) · 2026Review
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Fermentation Technologies to Produce and Improve Alternative Protein Sources.Foods (Basel, Switzerland) · 2025Review
- Microbial dynamics, metabolite and volatile organic compounds profiles of Tianzao (sweet fermented rice) during storage.World journal of microbiology & biotechnology · 2025Article
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Diversity ofFoods (Basel, Switzerland) · 2025Article
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- Innovative functional juice enriched with native probiotics for enhanced nutrition and antimicrobial properties.Frontiers in nutrition · 2025Article
- Tailor-made fermentation of sprouted wheat and barley flours and their application in bread making: A comprehensive comparison with conventional approaches in the baking industry.Current research in food science · 2025Article
- Cross-Over Application of Algerian Dairy Lactic Acid Bacteria for the Design of Plant-Based Products: Characterization ofMicroorganisms · 2024Article
- Transcriptomic analysis reveals differential gene expression patterns of Lacticaseibacillus casei ATCC 393 in response to ultrasound stress.Ultrasonics sonochemistry · 2024Article
- The Effects of Fermented Feed on the Growth Performance, Antioxidant Activity, Immune Function, Intestinal Digestive Enzyme Activity, Morphology, and Microflora of Yellow-Feather Chickens.Animals : an open access journal from MDPI · 2023Article
- Core microbes closely related with the nutrients and flavor of sweet fermented oats (whole grain food) from China.World journal of microbiology & biotechnology · 2023Article
- The potentials and challenges of using fermentation to improve the sensory quality of plant-based meat analogs.Frontiers in microbiology · 2023Review
- Interaction between plants and epiphytic lactic acid bacteria that affect plant silage fermentation.Frontiers in microbiology · 2023Review
- Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.Frontiers in microbiology · 2023Article
- Biofunctional soy-based sourdough for improved rheological properties during storage.Scientific reports · 2022Article
- RETRACTED: Protection against Oxidative Stress-Induced Apoptosis by Fermented Sea Tangle (Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microorganisms have been harnessed to process raw plants into fermented foods. The adaptation to a variety of plant environments has resulted in a nearly inseparable association between the bacterial species and the plant with a characteristic chemical profile. Lactic acid bacteria, which are known for their ability to adapt to nutrient-rich niches, have altered their genomes to dominate specific habitats through gene loss or gain. Molecular biology approaches provide a deep insight into the evolutionary process in many bacteria and their adaptation to colonize the plant matrix. Knowledge of the adaptive characteristics of microorganisms facilitates an efficient use thereof in fermentation to achieve desired final product properties. With their ability to acidify the environment and degrade plant compounds enzymatically, bacteria can modify the textural and organoleptic properties of the product and increase the bioavailability of plant matrix components. This article describes selected microorganisms and their competitive survival and adaptation in fermented fruit and vegetable environments. Beneficial changes in the plant matrix caused by microbial activity and their beneficial potential for human health are discussed as well.
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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.