ReviewFoods (Basel, Switzerland)2025
Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential-An Overview.
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 1 paper.
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
1 citing paper in PubMed.
- Probiotics and Fermented Foods in Human Nutrition.Molecules (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
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Interest in fermented beverages has increased in recent years due to evidence showing their health benefits. In Latin America, corn is the most widely consumed cereal and stands out for its genetic diversity, cultural importance, and nutraceutical potential. This review evaluates the effect of grain pigmentation on its nutritional and bioactive composition, as well as its relationship with the production of traditional fermented beverages. Studies describing the composition of different corn varieties, fermentation processes, the microbiota involved, and safety-related aspects are considered. Evidence indicates that varieties differ in their carbohydrate, protein, mineral, and bioactive compound content, which influences the functional properties and microbiological and sensory characteristics of the resulting beverages. These beverages are produced through spontaneous or semi-controlled fermentation by lactic acid bacteria, fungi, and yeasts, which produce metabolites such as organic acids and bacteriocins that increase the nutritional and functional value and safety of the product. However, good manufacturing practices must be applied to ensure their safety. Even so, there are still gaps in our knowledge about the influence of different corn varieties on the final composition and acceptance of these beverages, highlighting the importance of further research.
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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.