ReviewFood chemistry: X2025
Fermentation dynamics of millet beverages: Microbial interactions, nutritional enhancements, and health implications.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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
8 citing papers in PubMed.
- Modulating protein-polysaccharide gel networksFood chemistry: X · 2026Article
- Multi-omics unravels synergistic mechanism of mixed-strain fermentation byFood chemistry: X · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Soaking reshapes the structure, function, and co-occurrence patterns of barley surface bacterial communities.World journal of microbiology & biotechnology · 2026Article
- Isolation andFrontiers in microbiology · 2026Article
- Biodiversity and genetic improvement ofFrontiers in plant science · 2026Review
- Millet: a functional powerhouse against chronic lifestyle disease.Frontiers in nutrition · 2026Review
- Bamboo shoot fermented products alleviated DSS-induced ulcerative colitis in mice by effectively controlling inflammatory reactions and adjusting the gut microbiota and its metabolites.Frontiers in nutrition · 2025Article
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
Fermented millet beverages are gaining attention as a sustainable and nutritious alternative to traditional functional foods, combining the nutritional benefits of millets with the transformative effects of fermentation. This review explores the microbial dynamics, biochemical changes, and health benefits of these beverages. Fermentation boosts nutrient bioavailability, reduces anti-nutritional factors, and produces bioactive compounds like antioxidants and probiotics that support gut health, metabolism, and immunity. It also enhances the synthesis of vitamins, minerals, and peptides, offering potential benefits for managing chronic conditions. Key factors such as temperature, pH, oxygen levels, and substrate composition influence fermentation, with specific microorganisms enhancing both nutritional and sensory qualities. These beverages align with sustainability goals, as millets thrive in resource-limited environments, and their gluten-free nature caters to dietary needs, including those with celiac disease. The review highlights the cultural significance of millet beverages while advocating for their integration into modern health markets and commercial viability.
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Identifiers
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.