ReviewMicroorganisms2021
Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics.
Review in Microorganisms, 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.
- In vitro characterization of probiotic properties of isolated and grown co-cultures on halophyte-based substrate.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- The Wine Ecosystem as a Reservoir for Potential Probiotics: A Comparative In Vitro Evaluation ofFoods (Basel, Switzerland) · 2026Article
- Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk.Ultrasonics sonochemistry · 2026Article
- Antioxidant and Anti-Inflammatory Activities of Probiotic Strains.International journal of molecular sciences · 2026Review
- The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality.AIMS microbiology · 2026Review
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Improving the nutritional and sensory attributes of green faba bean seeds by whey-based fermentation.Scientific reports · 2025Article
- Effect of baby food supplement on the growth and metabolite of lactic acid bacteria.BMC microbiology · 2025Article
- Development of Fermented Beverages from Whole Lentils and Lentil Flour: A Comparative Study of Microbiological, Functional, and Sensory Profiles.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Therapeutic Potential of White Kidney Beans (Foods (Basel, Switzerland) · 2025Review
- Survival and Impact on Microbial Diversity ofNutrients · 2025Article
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Highlighting Lactic Acid Bacteria in Beverages: Diversity, Fermentation, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Review
- Enrichment of γ-aminobutyric acid (GABA) in a legume-based beverage through the fermentation byCurrent research in food science · 2025Article
- Innovative functional juice enriched with native probiotics for enhanced nutrition and antimicrobial properties.Frontiers in nutrition · 2025Article
- Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety.Journal of food science · 2024Review
- Impact of Fermentation of Pumpkin Leaves and Melon Varieties with Lactobacillus Strains on Physicochemical Properties, Antioxidant Activity, and Carotenoid Compounds.Foods (Basel, Switzerland) · 2024Article
- Substitutive Effects of Milk vs. Vegetable Milk on the Human Gut Microbiota and Implications for Human Health.Nutrients · 2024Review
- Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermentation is widely used in the processing of dairy, meat, and plant products. Due to the growing popularity of plant diets and the health benefits of consuming fermented products, there has been growing interest in the fermentation of plant products and the selection of microorganisms suitable for this process. The review provides a brief overview of lactic acid bacteria (LAB) and their use in fermentation of legumes and legume-based beverages. Its scope also extends to prebiotic ingredients present in legumes and legume-based beverages that can support the growth of LAB. Legumes are a suitable matrix for the production of plant-based beverages, which are the most popular products among dairy alternatives. Legumes and legume-based beverages have been successfully fermented with LAB. Legumes are a natural source of ingredients with prebiotic properties, including oligosaccharides, resistant starch, polyphenols, and isoflavones. These compounds provide a broad range of important physiological benefits, including anti-inflammatory and immune regulation, as well as anti-cancer properties and metabolic regulation. The properties of legumes make it possible to use them to create synbiotic food, which is a source of probiotics and prebiotics.
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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.