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Fermented Foods as Probiotics
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ijc.21115openalex-snapshot
Randomized trial of dietary fiber andLactobacillus casei administration for prevention of colorectal tumors
inferredcites →https://doi.org/10.1007/s10068-011-0197-0openalex-snapshot
Analysis of microflora in gochujang, Korean traditional fermented food
inferredcites →https://doi.org/10.1016/j.anaerobe.2014.12.007openalex-snapshot
Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures
inferredcites →https://doi.org/10.1016/j.foodcont.2007.02.008openalex-snapshot
Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2004.11.030openalex-snapshot
Bacterial community structure in kimchi, a Korean fermented vegetable food, as revealed by 16S rRNA gene analysis
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.04.024openalex-snapshot
Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.01.007openalex-snapshot
Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.07.016openalex-snapshot
Functional properties of lactic acid bacteria isolated from ethnic fermented vegetables of the Himalayas
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.03.016openalex-snapshot
Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi
inferredcites →https://doi.org/10.1016/j.lwt.2004.02.004openalex-snapshot
Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic
inferredcites →https://doi.org/10.1016/j.lwt.2006.02.020openalex-snapshot
Potentially probiotic and synbiotic chocolate mousse
inferredcites →https://doi.org/10.1016/j.lwt.2010.05.021openalex-snapshot
The potential effect of FOS and inulin upon probiotic bacterium performance in curdled milk matrices
inferredcites →https://doi.org/10.1016/j.nutres.2006.04.004openalex-snapshot
Sensory properties of probiotic yogurt is comparable to standard yogurt
inferredcites →https://doi.org/10.1016/j.resmic.2010.03.001openalex-snapshot
Importance of lactobacilli in food and feed biotechnology
inferredcites →https://doi.org/10.1016/j.tifs.2011.03.003openalex-snapshot
The role of protective and probiotic cultures in food and feed and their impact in food safety
inferredcites →https://doi.org/10.1016/s0168-1605(01)00705-xopenalex-snapshot
Basic requirements for the transfer of fermentation technologies to developing countries
inferredcites →https://doi.org/10.1016/s0168-1605(02)00174-5openalex-snapshot
Preservation and fermentation: past, present and future
inferredcites →https://doi.org/10.1016/s1130-1406(06)70016-xopenalex-snapshot
Kefir: una comunidad simbiótica de bacterias y levaduras con propiedades saludables
inferredcites →https://doi.org/10.1016/s1521-6918(03)00075-1openalex-snapshot
Probiotics: what are they? What are their effects on gut physiology?
inferredcites →https://doi.org/10.1080/10408390903569640openalex-snapshot
An Introduction to the Traditional Fermented Foods and Beverages of Turkey
inferredcites →https://doi.org/10.1093/ajcn/71.2.405openalex-snapshot
Effects of probiotic bacteria on diarrhea, lipid metabolism, and carcinogenesis: a review of papers published between 1988 and 1998
inferredcites →https://doi.org/10.1093/nutrit/nuy056openalex-snapshot
Yogurt and other fermented foods as sources of health-promoting bacteria
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.01070.xopenalex-snapshot
Chemical and microbiological quality of Garris, Sudanese fermented camel's milk product
inferredcites →https://doi.org/10.1111/j.1365-2672.2004.02353.xopenalex-snapshot
Role of viability of probiotic strains in their persistence in the gut and in mucosal immune stimulation
inferredcites →https://doi.org/10.1111/j.1541-4337.2002.tb00004.xopenalex-snapshot
Fermentations in World Food Processing
inferredcites →https://doi.org/10.1155/2019/7179514openalex-snapshot
In Vitro Evaluation of Probiotic Properties of Lactic Acid Bacteria Isolated from Some Traditionally Fermented Ethiopian Food Products
inferredcites →https://doi.org/10.15406/mojfpt.2018.06.00167openalex-snapshot
Lactic acid bacteria during fish fermentation (rusip)
inferredcites →https://doi.org/10.21776/ub.wacana.2014.017.03.6openalex-snapshot
Production System Analysis of Brem Processing Unit (Case Study: The Industrial Centers of Brem in Kaliabu and Bancong Village, Madiun District)
inferredcites →https://doi.org/10.22146/agritech.13515openalex-snapshot
Lactic Acid Bacteria in Fermented Foods of Indonesian Origin
inferredcites →https://doi.org/10.3389/fmicb.2015.01177openalex-snapshot
Milk kefir: composition, microbial cultures, biological activities, and related products
inferredcites →https://doi.org/10.3389/fmicb.2016.01493openalex-snapshot
Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
inferredcites →https://doi.org/10.3390/nu7010390openalex-snapshot
Inclusion of Fermented Foods in Food Guides around the World
inferredcites →https://doi.org/10.3923/pjn.2004.174.179openalex-snapshot
Antimicrobial Activities of Lactic Acid Bacteria Strains Isolated from Burkina Faso Fermented Milk
inferredcites →https://doi.org/10.4109/jslab1997.10.90openalex-snapshot
Traditional Fermented Foods in Indonesia
inferredcites →https://doi.org/10.4172/2329-8901.1000129openalex-snapshot
Lactic Acid Bacteria: Benefits, Selection Criteria and Probiotic Potential in Fermented Food
inferredcites →https://doi.org/10.4314/sinet.v22i2.18149openalex-snapshot
Microbiological aspects of ergo (ititu) fermentation
inferredcites →https://doi.org/10.5897/ajb10.999openalex-snapshot
Novel method of wine production from banana (Musa acuminata) and pineapple (Ananas comosus) wastes
inferredcites →https://doi.org/10.5958/j.2229-4473.26.2.092openalex-snapshot
Isolation and Characterization of Lactic Acid Bacteria from Fermented Foods
inferredcites →https://doi.org/10.7557/2.10.3.860openalex-snapshot
The ship of the desert. The dromedary camel (Camelus dromedarius), a domesticated animal species well adapted to extreme conditions of aridness and heat
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges
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Anticancer effect of a combinatorial treatment of 5-fluorouracil and cell extract of some probiotic lactobacilli strains isolated from camel milk on colorectal cancer cells
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Probiotics as eco-friendlybio-preservatives: In vivo mechanisms of mycotoxin inhibition and emerging applications for food safety and human health
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Genomic Characterization and Probiotic Properties of Lactiplantibacillus pentosus Isolated from Fermented Rice
inferred← citeshttps://doi.org/10.1007/s12602-025-10452-2openalex-snapshot
Probiotics and Food Bioactives: Unraveling Their Impact on Gut Microbiome, Inflammation, and Metabolic Health
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Genesis, Health Benefits, and Future Perspectives of Probiotics: Exploring Endogenous and Exogenous Classes, Innovations, and Research Gaps
inferred← citeshttps://doi.org/10.1007/s12602-025-10807-9openalex-snapshot
Modulation of Innate Immunity by Short-Chain Fatty Acids in Probiotic and Fecal Microbiota Transplantation Therapies for the Treatment of Colon Disorders
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Biological and Technological Characteristics of Milk-Fermented with Probiotic Lactobacillus acidophilus La-5 and Viable/Inactivated Saccharomyces boulardii 002Y018 Cultures
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Decoding dysbiosis: the role of gut microbiota in MASLD progression and emerging therapeutic interventions
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Fermentation-driven enhancement of antioxidant and anti-inflammatory properties, and metabolomic profiling of hot water extracted Elaeocarpus sylvestris var. ellipticus by lactic acid bacteria
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Probiotics as starter and nonstarter cultures in fermented foods
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Hypermobility Syndromes
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Possibility to utilize shrimp by-product as a fermented food and its health benefits on hypertension and cancer
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Culture-dependent and -independent analysis of bacterial diversity in biofloc-based aquaculture systems enriched with homemade formulation of probiotics
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Mixed culture fermentation using Lactobacillus delbrueckii and novel Lactiplantibacillus plantarum strains isolated from traditional chhurpi from Sikkim Himalayan region for potential probiotic and improved functional properties
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Bénéfices des aliments fermentés, de l’empirisme aux démonstrations scientifiques : l’apport de Ferments du Futur
inferred← citeshttps://doi.org/10.1016/j.cnd.2026.03.002openalex-snapshot
Benefits of fermented foods, from empiricism to scientific evidence: The contribution of Ferments du Futur
inferred← citeshttps://doi.org/10.1016/j.cryobiol.2023.104811openalex-snapshot
Effect of freeze-dried protectants on the survival rate and fermentation performance of fermented milk's directed vat set starters
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106462openalex-snapshot
Evaluating the immunomodulation effects of live lactic acid bacteria from kimchi on Transwell Caco-2 monolayer permeability
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Beetroot ketchup as a stable carrier of potential probiotic Lacticaseibacillus rhamnosus K3 and Lactobacillus johnsonii K4: A study on sensory attributes, storage viability, and in vitro gastrointestinal survival
inferred← citeshttps://doi.org/10.1016/j.focha.2024.100872openalex-snapshot
Synbiotic fermented barnyard millet drink: Exploring its nutritional profile, sensory attributes, and bioactive health potentials
inferred← citeshttps://doi.org/10.1016/j.focha.2025.100919openalex-snapshot
A review on probiotics and dietary bioactives: Insights on metabolic well-being, gut microbiota, and inflammatory responses
inferred← citeshttps://doi.org/10.1016/j.focha.2025.101210openalex-snapshot
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Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts
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Gut microbiota modulatory capacity of fermented ketchup in a validated in vitro model of the colon
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Spore-forming lactic acid bacteria: Stability, health benefits, and applications
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Probiotic Characteristics and the Anti-Inflammatory Effects of Lactiplantibacillus plantarum Z22 Isolated from Naturally Fermented Vegetables
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Advances in Yeast Probiotic Production and Formulation for Preventative Health
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The Impact of Lactobacillus reuteri on Oral and Systemic Health: A Comprehensive Review of Recent Research
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In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol)
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Functional Annotation of Lactiplantibacillus plantarum 13-3 as a Potential Starter Probiotic Involved in the Food Safety of Fermented Products
inferred← citeshttps://doi.org/10.3390/molecules30112322openalex-snapshot
Impact of Post-Harvest Apple Scab on Peel Microbiota, Fermentation Dynamics, and the Volatile/Non-Volatile Composition of Cider
inferred← citeshttps://doi.org/10.3390/molecules31020333openalex-snapshot
Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications
inferred← citeshttps://doi.org/10.3390/nu17050842openalex-snapshot
Gut over Mind: Exploring the Powerful Gut–Brain Axis
inferred← citeshttps://doi.org/10.3390/toxins18070275openalex-snapshot
Lactiplantibacillus plantarum YS-718 Probiotics Screened from Traditional Chinese Fermented Vegetables for Aflatoxin B1 Removal
inferred← citeshttps://doi.org/10.35429/h.2023.7.1.1.139openalex-snapshot
CIERMMI Women in Science Biological, Humanities and Social Sciences
inferred← citeshttps://doi.org/10.35429/h.2023.7.1.103.124openalex-snapshot
Bioinformatic practical applications in biotechnology, medicine, environmental and agricultural sciences
inferred← citeshttps://doi.org/10.4014/jmb.2403.03056openalex-snapshot
Probiotics and the Role of Dietary Substrates in Maintaining the Gut Health: Use of Live Microbes and Their Products for Anticancer Effects against Colorectal Cancer
inferred← citeshttps://doi.org/10.4308/hjb.32.1.164-184openalex-snapshot
Fermentation and Microencapsulation of Red Palm Oil as a Nutraceutical Source
inferred← citeshttps://doi.org/10.54203/scil.2023.wvj64openalex-snapshot
Microfeed Incorporated with Probiotic for Aquaculture: A Review
inferred← citeshttps://doi.org/10.56093/aaz.v65i2.176847openalex-snapshot
Fermented Foods of the Cold Desert Regions of Western Himalayas and their Potential Health Benefits
inferred← citeshttps://doi.org/10.5772/intechopen.1008248openalex-snapshot
Probiotics, Prebiotics, and Postbiotics Have a Positive Impact on Both Health and the Production of Food
inferred← citeshttps://doi.org/10.58920/sciphar0402317openalex-snapshot
Characterization of Lactococcus garvieae Isolated from Wadi Papuyu (Anabas testudineus Bloch) Fermentation of Indonesian Origin as a Probiotic Candidate
inferred← citeshttps://doi.org/10.71428/pjs.2025.0102openalex-snapshot
Use of Bacteria in the Dairy Industry: A Review
inferred← citeshttps://doi.org/10.9734/mrji/2023/v33i31371openalex-snapshot
Probiotic Properties of Lactic Acid Bacteria Isolated from Spontaneously Fermented Kunun-Zaki
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