ReviewNature reviews. Microbiology2025
Microbial interactions and ecology in fermented food ecosystems.
Review in Nature reviews. Microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 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.
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Who cites it
31 citing papers in PubMed.
- Ecological Engineering of the Human Gut Microbiome: A Narrative Review and Framework for Next-Generation Therapeutics.Microorganisms · 2026Review
- The Gut Microbiome as a Mechanistic Link Between the Planetary Health Diet and Healthy Aging.Nutrients · 2026Review
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Article
- Synergistic improvement of flavor development in fermented chili paste through microbial co-fermentation and enzymatic hydrolysis.Food chemistry: X · 2026Article
- Challenges and Technological Strategies to Enhance Probiotic Viability in Non-Dairy Food Matrices.Molecules (Basel, Switzerland) · 2026Review
- Tibetan Tea DrivesFoods (Basel, Switzerland) · 2026Article
- From Food Systems to Gut Microbiota: Dietary Substrates, Microbial Exposure and One Health.Microorganisms · 2026Review
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- Beyond Taxonomy: A Matrix-Trait-Function Framework for Predictive Selection of Non-Microorganisms · 2026Review
- From diet to function: using synthetic microbial communities to map gut microbial interactions.NPJ biofilms and microbiomes · 2026Review
- Application of a native Weissella starter to modulate the microbiome, metabolome, and quality characteristics of fermented Ma bamboo shoots.World journal of microbiology & biotechnology · 2026Article
- Impact ofFoods (Basel, Switzerland) · 2026Article
- Antioxidant capacity, and probiotic properties of Enterococcus faecium strains isolated from raw milk of indigenous brown atlas cows.Antonie van Leeuwenhoek · 2026Article
- Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages.Foods (Basel, Switzerland) · 2026Review
- Extracellular Metabolites fromMicroorganisms · 2026Article
- A microbiome catalog of Chinese traditional artisanal cheeses provides insights into functional and microbial diversity.Nature communications · 2026Article
- Vegetable fermentation as an overlooked source of greenhouse gases: from microbial mechanisms to global budget implications.NPJ science of food · 2026Article
- Fortification of Daqu with the soy sauce-functional fungus Aspergillus oryzae CICC 2339: investigations into Daqu properties and Baijiu brewing outcomes.Scientific reports · 2026Article
- Innovative Systems Biology in Baijiu Fermentation: Unveiling Omics Landscapes and Microbial Synergy.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented foods and beverages, produced by the intentional growth of microorganisms, have long been among the most widely consumed foods in the human diet. Whether microorganisms are added directly to food substrates, or the growth and activity of autochthonous microorganisms colonizing food substrates is encouraged by selective conditions, the production of organic acids, ethanol and other metabolic end products enhance the safety, shelf-life, sensory and functional properties of foods. Whereas some fermented foods may be produced by communities dominated by only a few taxa of limited phylogenetic diversity, others are produced through the concerted action of diverse microbial communities. In this Review, we describe the ecological interactions shaping microbial community structure and function across various categories of fermented foods by providing specific examples. We also describe how the manufacture, quality and sustainability of even traditional fermented foods can be improved by contemporary technologies. Finally, we briefly discuss current research on the ecological impact of microorganisms found in fermented food on the human gut.
Indexed as
Identifiers
40410356What 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.