ReviewFoods (Basel, Switzerland)2025
Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.
Review in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers, 1 of them a synthesis that pooled it.
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
18 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Operational efficiencies and sustainable bioprocessing in electro-fermentation and microbial fuel cells.Bioprocess and biosystems engineering · 2026Pooled it
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Role of Various CommercialFoods (Basel, Switzerland) · 2026Article
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- Integrating physicochemical and microbial characterization of red rice broth fermented over an 18-hour period augmented with metagenomic and metabolomic approaches.RSC advances · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Microbial Ecology at the Nexus of Food Safety and Biotechnology With Ecological Mechanisms, Risks, and Emerging Innovations.International journal of food science · 2026Review
- A deep dive into herbal extraction: Techniques, trends, and technological advancements.South African journal of botany : official journal of the South African Association of Botanists = Suid-Afrikaanse tydskrif vir plantkunde : amptelike tydskrif van die Suid-Afrikaanse Genootskap van Plantkundiges · 2026Article
- Native microorganisms as natural enhancers in craft beer and wine production.Frontiers in microbiology · 2026Review
- Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties.Foods (Basel, Switzerland) · 2025Review
- Comparative analysis of metabolite and microbial community dynamics during spontaneous fermentation ofFood chemistry: X · 2025Article
- Biotechnological potential and genomic analysis of the Leuconostoc mesenteroides F17 and F18 strains isolated from camel milk.BMC microbiology · 2025Article
- Fruit Waste Potential for Single Cell Protein Production in Addis Ababa City, Ethiopia: A Review.Food science & nutrition · 2025Review
- Disulfiram-ethanol Reaction Linked to the Consumption of Fermented Pickles: A Unique Case Encounter.Indian journal of psychological medicine · 2025Article
- Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods.Foods (Basel, Switzerland) · 2025Review
- Impact of Post-Harvest Apple Scab on Peel Microbiota, Fermentation Dynamics, and the Volatile/Non-Volatile Composition of Cider.Molecules (Basel, Switzerland) · 2025Article
- Metabolic Dynamics and Sensory Impacts of Aging on Peony Mead: Insights into Nonenzymatic Reactions.Foods (Basel, Switzerland) · 2025Article
- Molecular Characterization of Culturable Yeasts and Nonspore-Forming Bacteria Associated With Fermented Kapok Seeds (International journal of food science · 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
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were
Indexed as
Identifiers
What Socratic 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 Socratic graph.