ReviewFoods (Basel, Switzerland)2022
Novel Candidate Microorganisms for Fermentation Technology: From Potential Benefits to Safety Issues.
Review in Foods (Basel, Switzerland), 2022. 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.
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
6 citing papers in PubMed.
- Solid-State Fermentation of Wheat Bran withAntioxidants (Basel, Switzerland) · 2024Article
- Beneficial probiotic bacteria prevalence in different lactating dromedary camel milk of Saudi Arabia.Saudi journal of biological sciences · 2024Article
- On the Molecular Selection of Exopolysaccharide-Producing Lactic Acid Bacteria from Indigenous Fermented Plant-Based Foods and Further Fine Chemical Characterization.Foods (Basel, Switzerland) · 2023Article
- Evaluating the Probiotic Potential of Lactic Acid Bacteria Implicated in Natural Fermentation of Table Olives, cv.Molecules (Basel, Switzerland) · 2023Article
- Effects of Fermented Food Consumption on Non-Communicable Diseases.Foods (Basel, Switzerland) · 2023Review
- Recent development in the preservation effect of lactic acid bacteria and essential oils on chicken and seafood products.Frontiers in microbiology · 2022Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Fermentation is one of the oldest known production processes and the most technologically valuable in terms of the food industry. In recent years, increasing nutrition and health awareness has also changed what is expected from fermentation technology, and the production of healthier foods has started to come a little more forward rather than increasing the shelf life and organoleptic properties of foods. Therefore, in addition to traditional microorganisms, a new generation of (novel) microorganisms has been discovered and research has shifted to this point. Novel microorganisms are known as either newly isolated genera and species from natural sources or bacterial strains derived from existing bacteria. Although novel microorganisms are mostly studied for their use in novel food production in terms of gut-microbiota modulation, recent innovative food research highlights their fermentative effects and usability, especially in food modifications. Herein,
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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.