ReviewMicrobial biotechnology2024
Fermented foods, their microbiome and its potential in boosting human health.
Review in Microbial biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 64 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
64 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety.Comprehensive reviews in food science and food safety · 2025Pooled it
- Gut-lung axis and microbiome alterations in mycobacterial infections: from pathogenesis to therapeutic potential.Gut microbes · 2026Review
- Comprehensive genome-based characterization and pan-genome analysis of Bacillus paranthracis SM02 isolated from a fermented food ecosystem.Functional & integrative genomics · 2026Article
- The Gut Microbiome as a Mechanistic Link Between the Planetary Health Diet and Healthy Aging.Nutrients · 2026Review
- Unraveling yeast diversity in food fermentation using ITS1-2 amplicon-based metabarcoding.Microbiology spectrum · 2026Article
- Technological impacts of antibiotic residues in animal-derived fermented foods: Mechanisms, detection challenges, regulatory gaps, and mitigation strategies.Veterinary world · 2026Article
- Beyond omics: From descriptive profiling to causal and scalable design of fermentation microbiomes.iMeta · 2026Article
- Comparative microbiome profiling of plant- and animal-derived traditional fermented foods from Mizoram, India using full-length 16S rRNA sequencing.Antonie van Leeuwenhoek · 2026Article
- Fermented Foods, Functional Nutrition, and Maternal Gut Microbiota During Pregnancy: Molecular Mechanisms and the Maternal-Infant Microbiome Axis.International journal of molecular sciences · 2026Review
- From Food Systems to Gut Microbiota: Dietary Substrates, Microbial Exposure and One Health.Microorganisms · 2026Review
- Review
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- Targeting the Human Gut Microbiota-Between Conventional Therapy and Precision Genetic Engineering.Nutrients · 2026Review
- Gut Microbiome-Hormone Interactions and Precision Fermentation in the Prevention of Early Cardiovascular Risk in Adolescents.International journal of molecular sciences · 2026Review
- Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.Food & function · 2026Article
- Food as Friend or Foe: A Decadal Narrative Review of Dietary Patterns as Determinants of Gastrointestinal Pathophysiology and Clinical Outcomes (2015-2025).International journal of molecular sciences · 2026Review
- Comparative Microbiome Profiles of Korean Fermented Foods Based on Production Type and Additive Use.Foods (Basel, Switzerland) · 2026Article
- From Chemistry to Functionality: HPLC-DAD/LC-MS/MS Characterization of Bee Product-EnrichedACS omega · 2026Article
- Review
- Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
4 more citing papers are in PubMed but not listed here.
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.
Funding
Abstract
Fermented foods (FFs) are part of the cultural heritage of several populations, and their production dates back 8000 years. Over the last ~150 years, the microbial consortia of many of the most widespread FFs have been characterised, leading in some instances to the standardisation of their production. Nevertheless, limited knowledge exists about the microbial communities of local and traditional FFs and their possible effects on human health. Recent findings suggest they might be a valuable source of novel probiotic strains, enriched in nutrients and highly sustainable for the environment. Despite the increasing number of observational studies and randomised controlled trials, it still remains unclear whether and how regular FF consumption is linked with health outcomes and enrichment of the gut microbiome in health-associated species. This review aims to sum up the knowledge about traditional FFs and their associated microbiomes, outlining the role of fermentation with respect to boosting nutritional profiles and attempting to establish a link between FF consumption and health-beneficial outcomes.
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.