ReviewFood chemistry: X2024
Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities.
Review in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 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.
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Who cites it
23 citing papers in PubMed.
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- The influence of different raw material processing methods on the quality of mulberry fruit wine.Food chemistry: X · 2026Article
- Developing bioactive-rich hybrid beverages: A metabolomic study of grape must co-fermentation with orange and apple juices.Food chemistry: X · 2026Article
- Effect ofFood chemistry: X · 2026Article
- Prospecting and characterization of potential probiotic lactobacilli from animal gut and food sources.Scientific reports · 2026Article
- Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles.Frontiers in nutrition · 2026Review
- Process optimization ofFrontiers in nutrition · 2026Article
- The role of fermented foods in healthy longevity: A review of potential anti-aging mechanisms.Current research in food science · 2026Review
- Optimization of the Fermentation Process for a Mulberry Beverage Using Composite Microbial Strains and a Study on Its Physicochemical Properties.Foods (Basel, Switzerland) · 2025Article
- Alterations in Functional Constituents and Bioactivities of Tartary Buckwheat via Solid-State Fermentation with Three Edible-Medicinal Fungi: A Metabolomics-Based Analysis.Foods (Basel, Switzerland) · 2025Article
- Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation ofFood chemistry: X · 2025Article
- Integrated Multi-Omics Analysis Reveals Microbial Community Restructuring and its Role in Key Carbohydrate Metabolic Pathways During Tobacco Leaf Curing.Microbial ecology · 2025Article
- Lychee Fermented by Mixed Probiotic Strains Alleviates D-Galactose-Induced Skeletal Muscle and Intestinal Aging in Mice.Foods (Basel, Switzerland) · 2025Article
- Improvement of bioactive substances in soy-milk and soy-yogurt with kiwifruit juices (Food chemistry: X · 2025Article
- Metabolomic and bioactivity analysis of plum pulp fermented withFood chemistry: X · 2025Article
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
- β-Glucosidase Activity ofFoods (Basel, Switzerland) · 2025Review
- Addition ofFoods (Basel, Switzerland) · 2025Article
- Optimization of Nanoencapsulation ofMarine drugs · 2025Article
- Evaluation of antiobesogenic properties of fermented foods: In silico insights.Journal of food science · 2025Review
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
No grant is acknowledged in the PubMed record.
Abstract
Fruits are recognized as healthy foods with abundant nutritional content. However, due to their high content of sugar and water, they are easily contaminated by microorganisms leading to spoilage. Probiotic fermentation is an effective method to prevent fruit spoilage. In addition, during fermentation, the probiotics can react with the nutrients in fruits to produce new derived compounds, giving the fruit specific flavor, enhanced color, active ingredients, and nutritional values. Noteworthy, the choice of fermentation strains and strategies has a significant impact on the quality of fermented fruits. Thus, this review provides comprehensive information on the fermentation strains (especially yeast, lactic acid bacteria, and acetic acid bacteria), fermentation strategies (natural or inoculation fermentation, mono- or mixed-strain inoculation fermentation, and liquid- or solid-state fermentation), and the effect of fermentation on the shelf life, flavor, color, functional components, and physiological activities of fruits. This review will provide a theoretical guidance for the production of fermented fruits.
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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.