ReviewFoods (Basel, Switzerland)2021
Eating Fermented: Health Benefits of LAB-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 53 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
53 citing papers in PubMed.
- Fermented foods and inflammation: a crossover intervention trial with fresh and pasteurized sauerkraut.European journal of clinical nutrition · 2026Trial
- Effect of HY7602-Fermented Deer Antler Extract on Selected Muscle-Related Outcomes and Fermentation-Associated Metabolomic Profiles.Journal of microbiology and biotechnology · 2026Trial
- Serum and Urine Metabolites in Healthy Men after Consumption of Acidified Milk and Yogurt.Nutrients · 2022Trial
- Article
- Probiotic Bacteria in Stimulating Human Physiological Responses: Metabolic Function and Overall Health.Foods (Basel, Switzerland) · 2026Review
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Genomic and Proteolytic Profiling of Lacticaseibacillus sp. PRA205: Insights into PepX-Mediated Bioactive Peptide Metabolism.Probiotics and antimicrobial proteins · 2026Article
- Genesis, Health Benefits, and Future Perspectives of Probiotics: Exploring Endogenous and Exogenous Classes, Innovations, and Research Gaps.Probiotics and antimicrobial proteins · 2026Review
- The effects of lactic acid bacterial fermentation on the nutritional components and functional metabolites ofFood chemistry: X · 2026Article
- Lactic Acid Bacteria-Derived Secondary Metabolites: Emerging Natural Alternatives for Food Preservation.Probiotics and antimicrobial proteins · 2026Review
- Fermentation Technology in Aquafeeds: A Review.Microorganisms · 2026Review
- Untargeted metabolomics and physicochemical analyses reveal metabolic mechanisms underlying quality modification in sour porridge fermented withFrontiers in microbiology · 2026Article
- Review
- Microbiota and Quality Indexes of Commercial Sauerkraut and Fermented Cucumbers.Environmental microbiology reports · 2025Article
- Study on the physicochemical properties, biological activities and metabolic profile alterations of jujube juice fermented byFood chemistry: X · 2025Article
- Food, Health, and Environmental Impact of Lactic Acid Bacteria: The Superbacteria for Posterity.Probiotics and antimicrobial proteins · 2025Review
- Investigation of Bacteriocin Production Ability ofFood science & nutrition · 2025Article
- Distribution of Genetic Determinants Associated with CRISPR-Cas Systems and Resistance to Antibiotics in the Genomes of Archaea and Bacteria.Microorganisms · 2025Article
- Growing microbiology literacy through interdisciplinary approaches to food fermentations and an Indigenous peoples' rights framework.Journal of microbiology & biology education · 2025Article
- Bioprocessing ofFoods (Basel, Switzerland) · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid bacteria (LAB) are involved in producing a considerable number of fermented products consumed worldwide. Many of those LAB fermented foods are recognized as beneficial for human health due to probiotic LAB or their metabolites produced during food fermentation or after food digestion. In this review, we aim to gather and discuss available information on the health-related effects of LAB-fermented foods. In particular, we focused on the most widely consumed LAB-fermented foods such as yoghurt, kefir, cheese, and plant-based products such as sauerkrauts and kimchi.
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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.