ReviewNPJ science of food2022
African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling.
Review in NPJ science of food, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 52 papers, 2 of them syntheses that pooled it.
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
52 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety.Comprehensive reviews in food science and food safety · 2025Pooled it
- Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025Pooled it
- Review
- From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings.Comprehensive reviews in food science and food safety · 2026Review
- Ethnogeographic Distribution of Nigerian Fermented Foods and the Prospects for Bioeconomy Improvements.Foods (Basel, Switzerland) · 2026Review
- Bacteriocin production byRSC advances · 2026Article
- Predicted Functional Potentials of Bacterial Communities in Fermented Maize Products From Ghana, Nigeria, and Benin via 16S rRNA Amplicon Sequencing and PICRUSt2.MicrobiologyOpen · 2026Article
- Transition from fermentation to precision fermentation: Role in sustainable food system.Biotechnology reports (Amsterdam, Netherlands) · 2026Review
- Development, functional profiling, and probiotic evaluation of indigenous LAB from Nigerian fermented foods: Antimicrobial mechanisms, in vivo validation, and applications in food preservation and mycotoxin risk reduction.World journal of microbiology & biotechnology · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Characterizing microbiomes of African fermented foods in a global context.Microbiology (Reading, England) · 2026Article
- Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality.Food science & nutrition · 2026Review
- Biopreservative Potential of Indigenous Lactic Acid Bacteria From FermentedFood science & nutrition · 2026Article
- Probiotic and Bioactive Compounds in Foods: From Antioxidant Properties to Gut Microbiota Modulation.Molecules (Basel, Switzerland) · 2026Review
- Advancing microbial ecology, microbiomes, and One Health in Africa: from regional initiatives to pan-African flagship programs.The ISME journal · 2026Article
- Article
- Fermented garlic as a functional food strategy for malnutrition: microbial ecology, bioactive compounds, and clinical perspectives.Frontiers in nutrition · 2026Review
- Review
- Molecular phylogeny of 16S rRNA sequences from Ugba (Pentaclethra macrophylla) seeds.Access microbiology · 2026Article
- How plant species origin, identity, and cereal type shape the microbial composition and functional properties of Munkoyo, a traditional fermented beverage.Sustainable microbiology · 2026Article
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
Traditional fermented foods are of major importance with respect to the socio-economic growth, food security, nutrition, and health of African consumers. In several African countries, traditional fermentation processes provide a means of food preservation, improving the shelf life and adding to the nutrients in the food products. As with any fermented foods, the associated food microbiota is of great importance and interest. Recent studies on the microbiome of African fermented foods using high-throughput DNA sequencing techniques have revealed the presence of diverse microbial populations of fundamental, technological, and commercial interest that could be harnessed to further improve health, food safety, and quality. This review provides an overview of African fermented foods, their microbiota, and the health-promoting potential of these foods and microbes.
Identifiers
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.