ReviewFoods (Basel, Switzerland)2021
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota.
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 44 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.
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Who cites it
44 citing papers in PubMed.
- A Multidisciplinary Review of the Microbial, Functional, and Consumer Advancement of Indian Lassi.Probiotics and antimicrobial proteins · 2026Review
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Dynamic, Unconstrained Optimization of Secreted Enzyme Production in Fed-Batch Fermentation Using Reinforcement Learning.Biotechnology and bioengineering · 2026Article
- Biological Detoxification of Mycotoxins by Lactic Acid Bacteria: Safeguarding Food from Fungal Contaminants.Toxins · 2026Review
- Continuous production of nicotinamide mononucleotide by engineered Escherichia coli: effect of dilution rate and glucose feeding.Bioprocess and biosystems engineering · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Fermented Vegetables as a Source of Psychobiotics: A Review of the Evidence for Mental Health Benefits.Probiotics and antimicrobial proteins · 2026Review
- Next-generation fermented foods: engineering the future of functional nutrition and emerging food safety challenges.Frontiers in microbiology · 2026Review
- Biodiversity and genetic improvement ofFrontiers in plant science · 2026Review
- Bioactive Peptides and Probiotic Bacteria: Modulators of Human Health.Foods (Basel, Switzerland) · 2025Article
- From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems.Foods (Basel, Switzerland) · 2025Review
- Impact of High Hydrostatic Pressure, Ultrasound, and Pulsed Electric Field in Beverages Fermentation: A Review of Nutritional, Functional, and Sensory Aspects and the Future.Foods (Basel, Switzerland) · 2025Review
- Probiotics and Postbiotics for Green Control of Foodborne Pathogens: Intelligent Detection and Biopreservation Strategies for Safer Foods.Foods (Basel, Switzerland) · 2025Review
- Effects ofMetabolites · 2025Article
- Pressure-Guided LSTM Modeling for Fermentation Quantification Prediction.Sensors (Basel, Switzerland) · 2025Article
- Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods.Molecular biotechnology · 2025Review
- Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation.Foods (Basel, Switzerland) · 2025Review
- Comparative assessment of microbial community of soybean paste prepared with different raw materials.Food science and biotechnology · 2025Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes and spontaneous fermentation to back-slopping and the use of starter cultures. Modern biotechnological approaches, including genome editing using CRISPR/Cas9, have been investigated and hold promise for improving the fermentation process. The invention of next-generation sequencing techniques and the rise of meta-omics tools have advanced our knowledge on the characterisation of microbiomes involved in food fermentation and their functional roles. The contribution and potential advantages of meta-omics technologies in understanding the process of fermentation and examples of recent studies utilising multi-omics approaches for studying food-fermentation microbiomes are reviewed. Recent technological advances in studying food fermentation have provided insights into the ancient wisdom in the practice of food fermentation, such as the choice of substrates and fermentation conditions leading to desirable properties. This review aims to stimulate research on the process of fermentation and the associated microbiomes to produce fermented food efficiently and sustainably. Prospects and the usefulness of recent advances in molecular tools and integrated multi-omics approaches are highlighted.
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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.