ReviewFoods (Basel, Switzerland)2023
Advancing Insights into Probiotics during Vegetable Fermentation.
Review in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
21 citing papers in PubMed.
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Comparative Analysis of the Physicochemical Properties and Bacterial Diversity of Cowpeas During Natural and Inoculated Fermentation in Different Provinces.Microorganisms · 2026Article
- Selective Carbohydrate Modulation Enhances BLIS-Mediated Bioprotection Against Multidrug-Resistant Foodborne Pathogens During Vegetable Fermentation.Current microbiology · 2026Article
- Improving Rainbow Trout (Animals : an open access journal from MDPI · 2026Article
- Distinct bacterial and fungal communities linked to functional potential in fermented fish and vegetables.Frontiers in microbiology · 2026Article
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms.Current research in food science · 2026Review
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Multi-omics analysis reveals the mechanism underlying microbial-driven flavor formation in fermented xuecai (Frontiers in microbiology · 2026Article
- Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence.Nutrients · 2025Review
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- Lactic acid fermentation ofFood chemistry: X · 2025Article
- The Role of Inactivation Methods in Shaping Postbiotic Composition and Modulating Bioactivity: A Review.Foods (Basel, Switzerland) · 2025Review
- Effect of Glycosidase Production byFoods (Basel, Switzerland) · 2025Article
- Isolation and Evaluation ofFoods (Basel, Switzerland) · 2025Article
- Progress in Probiotic Science: Prospects of Functional Probiotic-Based Foods and Beverages.International journal of food science · 2025Review
- Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages.Foods (Basel, Switzerland) · 2024Review
- Physicochemical, Nutritional, and Antioxidant Properties of Traditionally Fermented Thai Vegetables: A Promising Functional Plant-Based Food.Foods (Basel, Switzerland) · 2024Article
- Potential Health Benefits of Fermented Vegetables with Additions ofFoods (Basel, Switzerland) · 2024Article
- The Influence of Diet and Its Components on the Development and Prevention of Hepatocellular Carcinoma (HCC).Cancers · 2024Review
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
Abstract
Fermented vegetables have a long history and are enjoyed worldwide for their unique flavors and health benefits. The process of fermentation improves the nutritional value, taste, and shelf life of foods. Microorganisms play a crucial role in this process through the production of metabolites. The flavors of fermented vegetables are closely related to the evaluation and succession of microbiota. Lactic acid bacteria (LABs) are typically the dominant bacteria in fermented vegetables, and they help inhibit the growth of spoilage bacteria and maintain a healthy gut microbiota in humans. However, homemade and small-scale artisanal products rely on spontaneous fermentation using bacteria naturally present on fresh vegetables or from aged brine, which may introduce external microorganisms and lead to spoilage and substandard products. Hence, understanding the role of LABs and other probiotics in maintaining the quality and safety of fermented vegetables is essential. Additionally, selecting probiotic fermentation microbiota and isolating beneficial probiotics from fermented vegetables can facilitate the use of safe and healthy starter cultures for large-scale industrial production. This review provides insights into the traditional fermentation process of making fermented vegetables, explains the mechanisms involved, and discusses the use of modern microbiome technologies to regulate fermentation microorganisms and create probiotic fermentation microbiota for the production of highly effective, wholesome, safe, and healthy fermented vegetable foods.
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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.