ReviewFEMS microbiology reviews2023
Integrated molecular approaches for fermented food microbiome research.
Review in FEMS microbiology reviews, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 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
14 citing papers in PubMed, 1 synthesis or guideline pooled it, 39 citations in OpenAlex.
- Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.Frontiers in nutrition · 2026Pooled it
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- Review
- Phenotypic resistance profiles and resistome variations between endophytic and epiphytic bacteria in apple fruits.Environmental microbiome · 2026Article
- How are kefir microbial communities and product characteristics maintained in industrial production?Current research in microbial sciences · 2026Review
- Integrating metabolomics and microbiomics reveals the microbial and metabolic profiles of fermented Lentinus polychrous Lév sausages.Metabolomics : Official journal of the Metabolomic Society · 2025Article
- Exploring sub-species variation in food microbiomes: a roadmap to reveal hidden diversity and functional potential.Applied and environmental microbiology · 2025Review
- Evaluation of antiobesogenic properties of fermented foods: In silico insights.Journal of food science · 2025Review
- Synthetic microbial consortium enhances acetoin production and functional quality of citrus vinegar via metabolic and process optimization.Frontiers in microbiology · 2025Article
- Characterization of fermented foods: bone health.Frontiers in nutrition · 2025Review
- Bacteriocins: potentials and prospects in health and agrifood systems.Archives of microbiology · 2024Review
- Fermented foods, their microbiome and its potential in boosting human health.Microbial biotechnology · 2024Review
- Health benefits and risks of fermented foods-the PIMENTO initiative.Frontiers in nutrition · 2024Review
- Lactic Acid Bacteria Isolates and the Microbiome of Cincalok, Tempoyak, and Mandai: A Traditional Fermented Food from Kalimantan Island, Indonesia.International journal of food science · 2024Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 3 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Molecular technologies, including high-throughput sequencing, have expanded our perception of the microbial world. Unprecedented insights into the composition and function of microbial communities have generated large interest, with numerous landmark studies published in recent years relating the important roles of microbiomes and the environment-especially diet and nutrition-in human, animal, and global health. As such, food microbiomes represent an important cross-over between the environment and host. This is especially true of fermented food microbiomes, which actively introduce microbial metabolites and, to a lesser extent, live microbes into the human gut. Here, we discuss the history of fermented foods, and examine how molecular approaches have advanced research of these fermented foods over the past decade. We highlight how various molecular approaches have helped us to understand the ways in which microbes shape the qualities of these products, and we summarize the impacts of consuming fermented foods on the gut. Finally, we explore how advances in bioinformatics could be leveraged to enhance our understanding of fermented foods. This review highlights how integrated molecular approaches are changing our understanding of the microbial communities associated with food fermentation, the creation of unique food products, and their influences on the human microbiome and health.
Indexed as
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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.