ReviewInternational journal of food science2025
Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits.
Review in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 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
3 citing papers in PubMed.
- Review
- Anti-Atherogenic Activities of Exopolysaccharides and Their Producing StrainInternational journal of molecular sciences · 2026Article
- Exploring the Impact of Lipid Structure and Composition on the Digestion of Next-Generation Meat and Dairy Analogues.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
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented dairy products like yoghurt, cheese, and kefir are essential for human nutrition and health. They offer a wide range of biofunctional properties, providing unique flavors along with substantial nutritional and therapeutic benefits. The inclusion of functional microorganisms, including probiotics, in dairy products offers a nutrient-dense matrix that promotes microbial viability, ensuring health advantages. This review explores the impact of microbial strains on the biofunctional properties of fermented dairy products, focusing on their contributions to gut and cardiovascular health, cancer risk reduction, bone density enhancement, weight management, and diabetes control. Special emphasis is placed on fermentation processes involving lactic acid bacteria, particularly their roles in safety assurance and preservation of product quality. This review emphasizes the antimicrobial, hypocholesterolemic, and antioxidant effects of cultured dairy products, highlighting their ability to improve bioavailability and health outcomes. In conclusion, fermented dairy products possess exceptional biofunctional properties that promote human health. To maximize their therapeutic potential for various medical conditions, further research into fermentation methods, microbial strains, and the underlying mechanisms is essential.
Indexed as
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.