ReviewApplied microbiology and biotechnology2022
The periodic table of fermented foods: limitations and opportunities.
Review in Applied microbiology and biotechnology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers, 1 of them a synthesis 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
27 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Vitamins formed by microorganisms in fermented foods: effects on human vitamin status-a systematic narrative review.Frontiers in nutrition · 2025Pooled it
- Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcoding.Microbiology spectrum · 2026Article
- From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations.Microbiology spectrum · 2026Article
- Constructing a "periodic table" of bacteria to map diversity in trait space.The ISME journal · 2026Article
- Microbial ecology of fermented foods.FEMS yeast research · 2026Review
- Lacto-fermented vegetables as dynamic food ecosystems: emerging mechanisms along the microbiome-gut-brain axis.Frontiers in nutrition · 2026Review
- Current Research in Fermented Foods: Bridging Tradition and Science.Advances in nutrition (Bethesda, Md.) · 2025Review
- Article
- Unpacking Food Fermentation: Clinically Relevant Tools for Fermented Food Identification and Consumption.Advances in nutrition (Bethesda, Md.) · 2025Review
- Microbes Saving Lives and Reducing Suffering.Microbial biotechnology · 2025Article
- Article
- Fermented foods and gastrointestinal health: underlying mechanisms.Nature reviews. Gastroenterology & hepatology · 2024Review
- The effect of seed germination andApplied and environmental microbiology · 2024Article
- Ruminations on sustainable and safe food: Championing for open symbiotic cultures ensuring resource efficiency, eco-sustainability and affordability.Microbial biotechnology · 2024Article
- How are microbes helping end hunger?Microbial biotechnology · 2024Article
- Metabolomics andHeliyon · 2024Article
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
- Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review.Foods (Basel, Switzerland) · 2023Review
- From genotype to phenotype: computational approaches for inferring microbial traits relevant to the food industry.FEMS microbiology reviews · 2023Review
- Characterization of GshAB of Tetragenococcus halophilus: a two-domain glutathione synthetase.Applied microbiology and biotechnology · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
Abstract
Fermentation is one of the oldest methods of food processing and accounts for a substantial proportion of human foods, including not only staple foods such as bread, cereal porridges or fermented legumes but also fermented vegetables, meats, fish and dairy, alcoholic beverages as well as coffee, cocoa and condiments such as vinegar, soy sauce and fish sauces. Adding the regional varieties to these diverse product categories makes for an almost immeasurable diversity of fermented foods. The periodic table of fermented foods aims to map this diversity on the 118 entries of the periodic table of chemical elements. While the table fails to represent the diversity of fermented foods, it represents major fermentation substrates, product categories, fermentation processes and fermentation organisms. This communication not only addresses limitations of the graphical display on a "periodic table of fermented foods", but also identifies opportunities that relate to questions that are facilitated by this graphical presentation: on the origin and purpose of food fermentation, which fermented foods represent "indigenous" foods, differences and similarities in the assembly of microbial communities in different fermentations, differences in the global preferences for food fermentation, the link between microbial diversity, fermentation time and product properties, and opportunities of using traditional food fermentations as template for development of new products. KEY POINTS: • Fermented foods are produced in an almost immeasurable diversity. • Fermented foods were mapped on a periodic table of fermented foods. • This table facilitates identification of communalities and differences of products.
Indexed as
Identifiers
35412130What 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.