ReviewFood science and biotechnology2024
Lactic acid bacteria in Asian fermented foods and their beneficial roles in human health.
Review in Food science and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed.
- Gut microbiota metabolic reprogramming drives the development of metabolic diseases in the host.Gut microbes · 2026Review
- Assessment of probiotic potential of kimchi-derived lactic acid bacteria with antioxidant and antidiabetic properties.Antonie van Leeuwenhoek · 2026Article
- Key Safety Criteria for Novel Microbial Food Ingredients: A Comparative Analysis of International Regulatory Frameworks.Journal of microbiology and biotechnology · 2026Review
- Gut microbiota dysbiosis induced by tibial dyschondroplasia in turn accelerates disease pathogenesis through the gut-bone axis in broilers.Poultry science · 2026Article
- Whole-genome sequencing and in vitro characterization of two lactic acid bacteria isolates with potent antimicrobial activity from fermented vegetables.BMC microbiology · 2026Article
- α-pinene effects on the anticancer properties of Lactobacillus acidophilus probiotics against colorectal cancer cells.BMC microbiology · 2026Article
- Effects of phytobiotics on intestinal barrier function and gut microbiome in weaned piglets challenged with enterotoxigenicJournal of animal science and technology · 2026Article
- Fermented pickles improve gut microbiota and immune profile in women in a community trial in rural Pakistan.Scientific reports · 2025Article
- Article
- Advances in Intestinal-Targeted Release of Phenolic Compounds.Nutrients · 2025Review
- Understanding the diversity and roles of the canine gut microbiome.Journal of animal science and biotechnology · 2025Review
- Effect of Diet and Lifestyle Changes on Gut Microbial Diversity in Healthy Adolescents.Journal of microbiology and biotechnology · 2025Article
- A refined comparative mouse model of acute and chronic atopic dermatitis.Journal of animal science and technology · 2025Article
- Overview of Glycometabolism of Lactic Acid Bacteria During Freeze-Drying: Changes, Influencing Factors, and Application Strategies.Foods (Basel, Switzerland) · 2025Review
- Antibacterial Activity, Probiotic Potential, and Biocontrol Efficacy of Two Lactic Acid Bacteria AgainstFoods (Basel, Switzerland) · 2025Article
- Mechanisms and advantages of natural derived small molecule compounds in the prevention and treatment of colorectal cancer: a review.Frontiers in pharmacology · 2025Review
- Evaluation of kefir consumption on gut microbial diversity in a healthy young population using full-length 16S rRNA sequencing.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods have been a staple in human diets for thousands of years, garnering attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with probiotic properties, these foods play a crucial role in positively impacting the host's gut microbiome composition and overall health. With a long history of safe consumption, fermented foods effectively deliver LAB to humans. Intake of LAB from fermented foods offers three main benefits: (1) enhancing digestive function and managing chronic gastrointestinal conditions, (2) modulating the immune system and offering anti-inflammatory effects to prevent immune-related diseases, and (3) synthesizing vitamins and various bioactive compounds to improve human health. In this review, we highlighted the diverse LAB present in Asian fermented foods and emphasized LAB-rich fermented foods as a natural and effective solution for health enhancement and disease prevention.
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