ReviewMicroorganisms2022
Traditional Fermented Foods and Beverages from around the World and Their Health Benefits.
Review in Microorganisms, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 45 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.
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Who cites it
45 citing papers in PubMed, 2 syntheses or guidelines pooled it, 117 citations in OpenAlex.
- Health benefits of ethnic fermented foods.Frontiers in nutrition · 2025Pooled it
- The role of fermented foods in managing food allergies in children and adults: a systematic review.Frontiers in nutrition · 2025Pooled it
- Ethnogeographic Distribution of Nigerian Fermented Foods and the Prospects for Bioeconomy Improvements.Foods (Basel, Switzerland) · 2026Review
- Potential health aspect of fermented Spirulina product with Lacticaseibacillus rhamnosus.Biotechnology letters · 2026Article
- Volatile aroma profiles and associated microbiota of Yunnan Shiping sour-pulp-fermented stinky tofu.Food chemistry: X · 2026Article
- Strategies to Promote the Integration of Fermented Foods in the Daily Diet to Improve Children's Health in Capricorn District, South Africa: A Mixed Method Study Protocol.International journal of environmental research and public health · 2026Article
- Folate-Containing Fermented Foods of Plant and Animal Origin: The Value of Traditional Foods to Tackle Folate Deficiency.Food science & nutrition · 2026Review
- Traditional Fermented Dairy Products as Reservoirs of Bifidobacterium With Probiotic Potential: From Microbial Diversity to Functional Characterization.Comprehensive reviews in food science and food safety · 2026Review
- Genome-scale metabolic modelling identifies vaginal microbiome members as potential probiotics.Nature microbiology · 2026Article
- Gut Microbiome-Hormone Interactions and Precision Fermentation in the Prevention of Early Cardiovascular Risk in Adolescents.International journal of molecular sciences · 2026Review
- Microbial diversity and its links to retinol pathways and aroma compounds in ethnic fermented rice beverages of Assam.AMB Express · 2026Article
- Transition from fermentation to precision fermentation: Role in sustainable food system.Biotechnology reports (Amsterdam, Netherlands) · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- Review
- Traditional Food Systems as Nutrient Optimization Architectures: Mechanisms of Bioavailability and Dietary Resilience.Nutrients · 2026Review
- The potential of bioactive compounds in functional foods for caries disease prevention an updated scoping review of clinical studies.Clinical oral investigations · 2026Article
- Metagenomic insights reveal β-glucosidase-producing lactic acid bacteria from Miyamikhri with taxiphyllin degradation potential.Scientific reports · 2026Article
- Natural food-derived antimicrobials against beer spoilage microorganisms.Applied microbiology and biotechnology · 2026Article
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 2026Review
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Traditional fermented foods and beverages play an important role in a range of human diets, and several experimental studies have shown their potential positive effects on human health. Studies from different continents have revealed strong associations between the microorganisms present in certain fermented foods (e.g., agave fructans, kefir, yeats, kombucha, chungkookjang, cheeses and vegetables, among others) and weight maintenance, reductions in the risk of cardiovascular disease, antidiabetic and constipation benefits, improvement of glucose and lipids levels, stimulation of the immunological system, anticarcinogenic effects and, most importantly, reduced mortality. Accordingly, the aim of this review is to corroborate information reported in experimental studies that comprised interventions involving the consumption of traditional fermented foods or beverages and their association with human health. This work focuses on studies that used fermented food from 2014 to the present. In conclusion, traditional fermented foods or beverages could be important in the promotion of human health. Further studies are needed to understand the mechanisms involved in inflammatory, immune, chronic and gastrointestinal diseases and the roles of fermented traditional foods and beverages in terms of preventing or managing those diseases.
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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.