ArticleFrontiers in microbiology2021
Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 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.
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Who cites it
6 citing papers in PubMed.
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- Food-derived molecules as regulators of intestinal tight junctions and barrier function: mechanisms and implications.Frontiers in drug delivery · 2026Review
- [Irritable Bowel Syndrome].The Korean journal of gastroenterology = Taehan Sohwagi Hakhoe chi · 2025Review
- Analysis of Pickled Cucumber Products, Based on Microbial Diversity and Flavor Substance Detection.Foods (Basel, Switzerland) · 2024Article
- Regular consumption of lacto-fermented vegetables has greater effects on the gut metabolome compared with the microbiome.Gut microbiome (Cambridge, England) · 2023Article
- Changes in the physicochemical parameters and microbial community of a new cultivar blue wheat cereal wholemeal during sourdough production.Frontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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Abstract
Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs. However, few studies have explored the effects of prolonged storage and functional spices on microbial viability of whole fermented foods from fermentation to digestion. Even fewer have assessed their impact on the gut microbiota. Our study investigated the effects of production processes on LAB and yeast microbial viability and gut microbiota composition. We achieved this by using physicochemical assessments and an
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Registered trials
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