{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T17:47:59Z","timestamp":1791395279871,"version":"4.3.3"},"reference-count":370,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T00:00:00Z","timestamp":1776643200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Fermented foods and probiotics represent complementary yet distinct components of human nutrition. Fermented foods are shaped by biochemical transformations driven by microbial metabolism, whereas probiotics are live microorganisms that may confer health benefits to the host. In both cases, bacteria, yeasts, and filamentous fungi mediate key metabolic activities that generate bioactive compounds and modulate host\u2013microbiota interactions. During fermentation, microbial communities synthesize organic acids, peptides, exopolysaccharides, vitamins, and other metabolites that enhance food safety, sensory attributes, and potential health-promoting properties. Several microbial products, such as bacteriocins, reuterin, hydroxylated fatty acids, and exopolysaccharides, exhibit antimicrobial, immunomodulatory, antioxidant, and cholesterol-lowering activities. Advancing our understanding of microbial metabolism in fermented foods is essential for developing next-generation functional foods and nutraceuticals that leverage microbial biotransformations to support human health. Nonetheless, multiple challenges limit the translation of these advances into commercial products. Inadequately controlled fermentation may introduce microbiological or chemical hazards, regulatory frameworks governing microbial use in foods remain insufficiently defined, and standardized procedures for microbial strain handling and characterization are still lacking. This narrative review integrates current evidence on the nutraceutical properties of fermented foods and probiotics, while also examining the associated safety considerations and the technological factors that influence fermentation processes.<\/jats:p>","DOI":"10.3390\/molecules31081353","type":"journal-article","created":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T14:53:23Z","timestamp":1776696803000},"page":"1353","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Probiotics and Fermented Foods in Human Nutrition"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1418-1431","authenticated-orcid":false,"given":"Irene","family":"Dini","sequence":"first","affiliation":[{"name":"Department of Pharmacy, University of Naples Federico II, 80131 Napoli, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,20]]},"reference":[{"key":"ref_1","unstructured":"(2026, March 19). International Scientific Association for Probiotics and Prebiotics (ISAPP). Available online: https:\/\/isappscience.org\/topic\/probiotics."},{"key":"ref_2","unstructured":"(2026, March 19). International Scientific Association for Probiotics and Prebiotics (ISAPP). Available online: https:\/\/isappscience.org\/topic\/fermented-foods."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Jung, S.-J., Chae, S.-W., and Shin, D.-H. (2022). Fermented Foods of Korea and Their Functionalities. Fermentation, 8.","DOI":"10.3390\/fermentation8110645"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Praveen, M., and Brogi, S. (2025). Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities. Foods, 14.","DOI":"10.3390\/foods14010114"},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Zapa\u015bnik, A., Soko\u0142owska, B., and Bry\u0142a, M. (2022). Role of Lactic Acid Bacteria in Food Preservation and Safety. Foods, 11.","DOI":"10.3390\/foods11091283"},{"key":"ref_6","doi-asserted-by":"crossref","unstructured":"Deveci, G., \u00c7elik, E., A\u011fag\u00fcnd\u00fcz, D., Bartkiene, E., Rocha, J.M.F., and \u00d6zogul, F. (2023). Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms. Fermentation, 9.","DOI":"10.3390\/fermentation9110923"},{"key":"ref_7","first-page":"e04664","article-title":"Scientific Opinion on the Update of the List of QPS-recommended Biological Agents Intentionally Added to Food or Feed as Notified to EFSA","volume":"15","author":"Ricci","year":"2017","journal-title":"EFSA J."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Tamang, J.P., Watanabe, K., and Holzapfel, W.H. (2016). Review: Diversity of Microorganisms in Global Fermented Foods and Beverages. Front. Microbiol., 7.","DOI":"10.3389\/fmicb.2016.00377"},{"key":"ref_9","doi-asserted-by":"crossref","unstructured":"Shetty, K., and Ranilla, L.G. (2025). Lactic Acid Bacteria and Biotechnology of Cereal and Legume-Based Fermented Foods from India. Fermentation Biotechnology for Functional Foods, CRC Press.","DOI":"10.1201\/9781003605300"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Huang, Y., Wang, Y., Shang, N., and Li, P. (2023). Microbial Fermentation Processes of Lactic Acid: Challenges, Solutions, and Future Prospects. Foods, 12.","DOI":"10.3390\/foods12122311"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Sun, W., Shahrajabian, M.H., and Lin, M. (2022). Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology. Fermentation, 8.","DOI":"10.3390\/fermentation8120688"},{"key":"ref_12","doi-asserted-by":"crossref","unstructured":"Mota, J., and Vilela, A. (2024). Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria. Fermentation, 10.","DOI":"10.3390\/fermentation10040200"},{"key":"ref_13","doi-asserted-by":"crossref","unstructured":"Hurst, C.J. (2023). Fermented Foods of South Asia. Microbial Fermentations in Nature and as Designed Processes, Wiley.","DOI":"10.1002\/9781119850007"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Sawant, S.S., Park, H.-Y., Sim, E.-Y., Kim, H.-S., and Choi, H.-S. (2025). Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement\u2014A Review of Recent Developments. Fermentation, 11.","DOI":"10.3390\/fermentation11010015"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"100704","DOI":"10.1016\/j.fbio.2020.100704","article-title":"Improving bread aroma using low-temperature sourdough fermentation","volume":"37","author":"Xu","year":"2020","journal-title":"Food Biosci."},{"key":"ref_16","doi-asserted-by":"crossref","unstructured":"Zugravu, C.-A., and Constantin, C. (2026). Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage. Foods, 15.","DOI":"10.20944\/preprints202511.0884.v1"},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Zhang, J., Liu, M., Zhao, Y., Zhu, Y., Bai, J., Fan, S., Zhu, L., Song, C., and Xiao, X. (2022). Recent Developments in Fermented Cereals on Nutritional Constituents and Potential Health Benefits. Foods, 11.","DOI":"10.3390\/foods11152243"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Maione, A., Imparato, M., Buonanno, A., Salvatore, M.M., Carraturo, F., de Alteriis, E., Guida, M., and Galdiero, E. (2024). Evaluation of Potential Probiotic Properties and In Vivo Safety of Lactic Acid Bacteria and Yeast Strains Isolated from Traditional Home-Made Kefir. Foods, 13.","DOI":"10.3390\/foods13071013"},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Kanak, E.K., and \u00d6zt\u00fcrk Y\u0131lmaz, S. (2025). Determination of the Probiotic and Functional Properties of Yeasts Isolated from Different Dairy Products. Fermentation, 11.","DOI":"10.3390\/fermentation11020104"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Bi\u00e7er, Y., Telli, A.E., Turkal, G., Telli, N., and U\u00e7ar, G. (2025). From Raw to Fermented: Uncovering the Microbial Wealth of Dairy. Fermentation, 11.","DOI":"10.3390\/fermentation11100552"},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"do Prado, F.G., Pagnoncelli, M.G.B., de Melo Pereira, G.V., Karp, S.G., and Soccol, C.R. (2022). Fermented Soy Products and Their Potential Health Benefits: A Review. Microorganisms, 10.","DOI":"10.3390\/microorganisms10081606"},{"key":"ref_22","doi-asserted-by":"crossref","unstructured":"Li, C., Li, L., Chen, S., Zhao, Y., and Wu, Y. (2023). Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce (Yulu) by Salt-Tolerant Bacillus subtilis. Fermentation, 9.","DOI":"10.3390\/fermentation9060515"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"6073261","DOI":"10.1155\/jfbc\/6073261","article-title":"Impact of Lactic Acid Bacteria on the Flavor Profile of Salami and Role of Microbial Diversity and Functional Gene","volume":"2024","author":"Woldemariam","year":"2024","journal-title":"J. Food Biochem."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1165","DOI":"10.3390\/applmicrobiol4030079","article-title":"Health Benefits of Kimchi, Sauerkraut, and Other Fermented Foods of the Genus Brassica","volume":"4","author":"Fijan","year":"2024","journal-title":"Appl. Microbiol."},{"key":"ref_25","doi-asserted-by":"crossref","unstructured":"Tran, T., Grandvalet, C., Verdier, F., Martin, A., Alexandre, H., and Tourdot-Mar\u00e9chal, R. (2020). Microbial Dynamics between Yeasts and Acetic Acid Bacteria in Kombucha: Impacts on the Chemical Composition of the Beverage. Foods, 9.","DOI":"10.3390\/foods9070963"},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Han, D., Yang, Y., Guo, Z., Dai, S., Jiang, M., Zhu, Y., Wang, Y., Yu, Z., Wang, K., and Rong, C. (2024). A Review on the Interaction of Acetic Acid Bacteria and Microbes in Food Fermentation: A Microbial Ecology Perspective. Foods, 13.","DOI":"10.3390\/foods13162534"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Nicolescu, C.M., Bumbac, M., Buruleanu, C.L., Popescu, E.C., Stanescu, S.G., Georgescu, A.A., and Toma, S.M. (2023). Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application. Polymers, 15.","DOI":"10.3390\/polym15061539"},{"key":"ref_28","first-page":"7408","article-title":"Update of the List of QPS-Recommended Microbiological Agents Intentionally Added to Food or Feed as Notified to EFSA 16: Suitability of Taxonomic Units Notified to EFSA until March 2022","volume":"20","author":"Koutsoumanis","year":"2022","journal-title":"EFSA J."},{"key":"ref_29","doi-asserted-by":"crossref","unstructured":"Nasrollahzadeh, A., Mokhtari, S., Khomeiri, M., and Saris, P.E.J. (2022). Antifungal Preservation of Food by Lactic Acid Bacteria. Foods, 11.","DOI":"10.3390\/foods11030395"},{"key":"ref_30","first-page":"e9824","article-title":"Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 21: Suitability of taxonomic units notified to EFSA until September 2024","volume":"24","author":"Hazards","year":"2026","journal-title":"EFSA J."},{"key":"ref_31","unstructured":"Grand View Research (2026, February 05). Lactic Acid Bacteria Market Size, Share & Trends Analysis Report, 2024\u20132034. Available online: https:\/\/www.grandviewresearch.com."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"558","DOI":"10.1007\/s11427-023-2569-7","article-title":"Predicting Lactobacillus delbrueckii subsp. bulgaricus-Streptococcus thermophilus interactions based on a highly accurate semi-supervised learning method","volume":"68","author":"Yang","year":"2025","journal-title":"Sci. China Life Sci."},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Abdul Hakim, B.N., Xuan, N.J., and Oslan, S.N.H. (2023). A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry. Foods, 12.","DOI":"10.3390\/foods12152850"},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Anumudu, C.K., Miri, T., and Onyeaka, H. (2024). Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages. Foods, 13.","DOI":"10.3390\/foods13233714"},{"key":"ref_35","doi-asserted-by":"crossref","unstructured":"Rahman, M.S., Soltani, S., LaPointe, G., Karboune, S., and Fliss, I. (2025). Lactic acid bacteria: Beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems. Front. Microbiol., 16.","DOI":"10.3389\/fmicb.2025.1580670"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"e00406","DOI":"10.1128\/spectrum.00406-21","article-title":"Bacteriocin-based synergetic consortia: A promising strategy to enhance antimicrobial activity and broaden the spectrum of inhibition","volume":"10","author":"Soltani","year":"2022","journal-title":"Microbiol. Spectr."},{"key":"ref_37","doi-asserted-by":"crossref","unstructured":"Petka, K., Sroka, P., Tarko, T., and Duda-Chodak, A. (2022). The Acrylamide Degradation by Probiotic Strain Lactobacillus acidophilus LA-5. Foods, 11.","DOI":"10.3390\/foods11030365"},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Jur\u00e1\u0161kov\u00e1, D., Ribeiro, S.C., and Silva, C.C.G. (2022). Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties. Foods, 11.","DOI":"10.3390\/foods11020156"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Sharma, S., Padhi, S., Kumari, M., Rai, A.K., and Sahoo, D. (2021). Bioactive Compounds in Fermented Foods. Health Aspects, CRC Press.","DOI":"10.1201\/9780429027413-3"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"317","DOI":"10.1016\/j.carbpol.2018.11.093","article-title":"Exopolysaccharides of lactic acid bacteria: Structure, bioactivity and associations: A review","volume":"207","author":"Zhou","year":"2019","journal-title":"Carbohydr. Polym."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"104289","DOI":"10.1016\/j.jff.2020.104289","article-title":"Benefits of bacteria-derived exopolysaccharides on gastrointestinal microbiota, immunity and health","volume":"76","author":"Oerlemans","year":"2021","journal-title":"J. Funct. Foods"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Abdalla, A.K., Ayyash, M.M., Olaimat, A.N., Osaili, T.M., Al-Nabulsi, A.A., Shah, N.P., and Holley, R. (2021). Exopolysaccharides as antimicrobial agents: Mechanism and spectrum of activity. Front. Microbiol., 12.","DOI":"10.3389\/fmicb.2021.664395"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"114773","DOI":"10.1016\/j.lwt.2023.114773","article-title":"Evaluation of antifungal activity of lactic acid bacteria against fungi in simulated cheese matrix","volume":"182","author":"Souza","year":"2023","journal-title":"LWT\u2014Food Sci. Technol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"fuad023","DOI":"10.1093\/femsre\/fuad023","article-title":"After a century of Nisin research\u2014Where are we now?","volume":"47","author":"Field","year":"2023","journal-title":"FEMS Microbiol. Rev."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"744","DOI":"10.1021\/cb1004178","article-title":"Mechanism of inhibition of Bacillus anthracis spore outgrowth by the lantibiotic nisin","volume":"6","author":"Gut","year":"2011","journal-title":"ACS Chem. Biol."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Wang, Y., Han, J., Wang, D., Gao, F., Zhang, K., Tian, J., and Jin, Y. (2022). Research update on the impact of lactic acid bacteria on the substance metabolism, flavor, and quality characteristics of fermented meat products. Foods, 11.","DOI":"10.3390\/foods11142090"},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Mokoena, M.P., Omatola, C.A., and Olaniran, A.O. (2021). Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens. Molecules, 26.","DOI":"10.3390\/molecules26227055"},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Van de Voorde, D., D\u00edaz-Mu\u00f1oz, C., Hernandez, C.E., Weckx, S., and De Vuyst, L. (2023). Yeast Strains Do Have an Impact on the Production of Cured Cocoa Beans, as Assessed with Costa Rican Trinitario Cocoa Fermentation Processes and Chocolates Thereof. Front. Microbiol., 14.","DOI":"10.3389\/fmicb.2023.1232323"},{"key":"ref_49","unstructured":"(2023). EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards). The Qualified Presumption of Safety (QPS) approach for the safety assessment of microorganisms intentionally added to food or feed. EFSA J., 21, 7747."},{"key":"ref_50","doi-asserted-by":"crossref","unstructured":"Campos, S.d.M., Mart\u00ednez-Burgos, W.J., dos Reis, G.A., Oc\u00e1n-Torres, D.Y., dos Santos Costa, G., Rosas Vega, F., Alvarez Badel, B., Sotelo Coronado, L., Lima Serra, J., and Soccol, C.R. (2025). The Role of Microbial Dynamics, Sensorial Compounds, and Producing Regions in Cocoa Fermentation. Microbiol. Res., 16.","DOI":"10.3390\/microbiolres16040075"},{"key":"ref_51","first-page":"101126","article-title":"Effect of Addition of Yeasts and Enzymes during Fermentation on Physicochemical Quality of Fine Aroma Cocoa Beans","volume":"16","year":"2024","journal-title":"J. Agric. Food Res."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1668","DOI":"10.21275\/SR23614230652","article-title":"Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality","volume":"12","author":"Pokharel","year":"2023","journal-title":"Int. J. Sci. Res. (IJSR)"},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Guti\u00e9rrez-R\u00edos, H.G., Su\u00e1rez-Quiroz, M.L., Hern\u00e1ndez-Estrada, Z.J., Castellanos-Onorio, O.P., Alonso-Villegas, R., Rayas-Duarte, P., Cano-Sarmiento, C., Figueroa-Hern\u00e1ndez, C.Y., and Gonz\u00e1lez-Rios, O. (2022). Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review. Fermentation, 8.","DOI":"10.3390\/fermentation8070331"},{"key":"ref_54","doi-asserted-by":"crossref","unstructured":"Petka, K., and Walczycka, M. (2026). Microbiological Aspects of Meat Fermentation: From Traditional Methods to Advanced Microflora Control Techniques\u2014A Systematic Review. Appl. Sci., 16.","DOI":"10.3390\/app16020641"},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Delgado, J., \u00c1lvarez, M., Cebri\u00e1n, E., Mart\u00edn, I., Roncero, E., and Rodr\u00edguez, M. (2023). Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin. Microorganisms, 11.","DOI":"10.3390\/microorganisms11061578"},{"key":"ref_56","doi-asserted-by":"crossref","unstructured":"Adebo, J.A., Njobeh, P.B., Gbashi, S., Oyedeji, A.B., Ogundele, O.M., Oyeyinka, S.A., and Adebo, O.A. (2022). Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability. Fermentation, 8.","DOI":"10.3390\/fermentation8020063"},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"1763","DOI":"10.1111\/ijfs.15552","article-title":"Fermentation of legumes with Rhizopus oligosporus: Effect on physicochemical, functional and microstructural properties","volume":"57","author":"Toor","year":"2022","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1046\/j.1440-6047.2000.00176.x","article-title":"Tempe, a Nutritious and Healthy Food from Indonesia","volume":"9","author":"Astuti","year":"2000","journal-title":"Asia Pac. J. Clin. Nutr."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Rizzo, G. (2024). Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective. Front. Biosci., 16.","DOI":"10.31083\/j.fbe1601003"},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Liwinski, T., Lang, U.E., Br\u00fchl, A.B., and Schneider, E. (2023). Exploring the Therapeutic Potential of Gamma-Aminobutyric Acid in Stress and Depressive Disorders through the Gut\u2013Brain Axis. Biomedicines, 11.","DOI":"10.20944\/preprints202310.1508.v1"},{"key":"ref_61","doi-asserted-by":"crossref","unstructured":"G\u00f3rska, K., Pejcz, E., and Harasym, J. (2025). Tempeh and Fermentation\u2014Innovative Substrates in a Classical Microbial Process. Appl. Sci., 15.","DOI":"10.3390\/app15168888"},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Singh, A., and Kumar, S. (2025). Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions. Fermentation, 11.","DOI":"10.3390\/fermentation11060300"},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Zhao, G., Ding, L.L., Yao, Y., Cao, Y., Pan, Z.H., and Kong, D.H. (2018). Extracellular Proteome Analysis and Flavor Formation During Soy Sauce Fermentation. Front. Microbiol., 9.","DOI":"10.3389\/fmicb.2018.01872"},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"316","DOI":"10.1016\/j.lwt.2017.12.050","article-title":"Solid-state fermentation with Rhizopus oligosporus and Yarrowia lipolytica improved nutritional and flavour properties of okara","volume":"90","author":"Vong","year":"2018","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"5739","DOI":"10.1039\/D2FO00137C","article-title":"Polysaccharides from soybean residue fermented by Neurospora crassa alleviate DSS-induced gut barrier damage and microbiota disturbance in mice","volume":"13","author":"Huang","year":"2022","journal-title":"Food Funct."},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Amiri, S., Aghamirzaei, M., Mostashari, P., Sarbazi, M., Tizchang, S., and Madahi, H. (2021). The Impact of Biotechnology on the Dairy Industry. Microbial Biotechnology in Food and Health, Academic Press.","DOI":"10.1016\/B978-0-12-819813-1.00003-7"},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Chen, D., Xu, Y., Li, H., and Zhu, X. (2025). Optimization of Monascus purpureus Culture Conditions in Rice Bran for Enhanced Monascus Pigment Biosynthesis. Fermentation, 11.","DOI":"10.3390\/fermentation11090505"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"e13388","DOI":"10.1111\/1541-4337.13388","article-title":"Synthetic microbial communities: Novel strategies to enhance the quality of traditional fermented foods","volume":"23","author":"Jin","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Dhiman, S., Kaur, S., Thakur, B., Singh, P., and Tripathi, M. (2025). Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future. Fermentation, 11.","DOI":"10.3390\/fermentation11060346"},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Muhammed, Y.M.R., Minervini, F., and Cavoski, I. (2025). From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. Foods, 14.","DOI":"10.3390\/foods14244240"},{"key":"ref_71","doi-asserted-by":"crossref","unstructured":"Siroli, L., Giordani, B., Rossi, S., Gottardi, D., McMahon, H., Augustyniak, A., Menon, A., Vannini, L., Vitali, B., and Patrignani, F. (2022). Antioxidant and Functional Features of Pre-Fermented Ingredients Obtained by the Fermentation of Milling By-Products. Fermentation, 8.","DOI":"10.3390\/fermentation8120722"},{"key":"ref_72","doi-asserted-by":"crossref","unstructured":"Mannaa, M., Mannaa, M., Han, G., Seo, Y.-S., and Park, I. (2021). Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota. Foods, 10.","DOI":"10.3390\/foods10112861"},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"8","DOI":"10.3934\/microbiol.2017.1.8","article-title":"Next-generation sequencing approaches for improvement of lactic acid bacteria-fermented plant-based beverages","volume":"3","author":"Bergsveinson","year":"2017","journal-title":"AIMS Microbiol."},{"key":"ref_74","unstructured":"Janavi, R., Punia, D., and Soumya, C. (2024). Fermentation technology. Futuristic Trends in Biotechnology Volume 3 Book 4, Iterative International Publishers."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"8219","DOI":"10.1002\/jsfa.13657","article-title":"Nutritional Attributes and Microbial Metagenomic Profile during Solid-state Fermentation of Soybean Meal Inoculated with Lactobacillus acidophilus under Non-sterile Conditions","volume":"104","year":"2024","journal-title":"J. Sci. Food Agric."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"7905","DOI":"10.1039\/D0FO01527J","article-title":"Enhancing the Nutritional Profile and Digestibility of Lentil Flour by Solid State Fermentation with Pleurotus ostreatus","volume":"11","author":"Heredia","year":"2020","journal-title":"Food Funct."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"2446","DOI":"10.1002\/fsn3.846","article-title":"Fermentation and Germination Improve Nutritional Value of Cereals and Legumes through Activation of Endogenous Enzymes","volume":"6","author":"Nkhata","year":"2018","journal-title":"Food Sci. Nutr."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"104644","DOI":"10.1016\/j.microc.2020.104644","article-title":"The Effect of Fermentation Time on in Vitro Bioavailability of Iron, Zinc, and Calcium of Kisra Bread Produced from Koreeb (Dactyloctenium aegyptium) Seeds Flour","volume":"154","author":"Ahmed","year":"2020","journal-title":"Microchem. J."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"3964392","DOI":"10.1155\/2018\/3964392","article-title":"Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility","volume":"2018","author":"Day","year":"2018","journal-title":"J. Food Qual."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"457","DOI":"10.1080\/1828051X.2020.1755378","article-title":"Effects of Microbial Fermented Sesame Meal and Enzyme Supplementation on the Intestinal Morphology, Microbiota, pH, Tibia Bone and Blood Parameters of Broiler Chicks","volume":"19","author":"Hajimohammadi","year":"2020","journal-title":"Ital. J. Anim. Sci."},{"key":"ref_81","doi-asserted-by":"crossref","unstructured":"Petrova, P., Arsov, A., Tsvetanova, F., Parvanova-Mancheva, T., Vasileva, E., Tsigoriyna, L., and Petrov, K. (2022). The Complex Role of Lactic Acid Bacteria in Food Detoxification. Nutrients, 14.","DOI":"10.3390\/nu14102038"},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Liu, L., Xie, M., and Wei, D. (2022). Biological Detoxification of Mycotoxins: Current Status and Future Advances. Int. J. Mol. Sci., 23.","DOI":"10.3390\/ijms23031064"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"48","DOI":"10.1016\/j.ibiod.2015.12.007","article-title":"Biodegradation of aflatoxin-B1, and zearalenone by Streptomyces sp. collection","volume":"108","author":"Harkai","year":"2016","journal-title":"Int. Biodeterior. Biodegrad."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"234","DOI":"10.1016\/j.foodcont.2016.06.040","article-title":"Biological detoxification of Aflatoxin B1, by Bacillus licheniformis CFR1","volume":"71","author":"Rao","year":"2017","journal-title":"Food Control"},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1016\/j.lwt.2017.10.061","article-title":"Antifungal activity of lactic acid bacteria and their application for Fusarium mycotoxin reduction in malting wheat grains","volume":"89","author":"Juodeikiene","year":"2018","journal-title":"LWT Food Sci. Technol."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"448","DOI":"10.1016\/j.foodchem.2016.02.070","article-title":"The lager yeast Saccharomyces pastorianus removes and transforms Fusarium trichothecene mycotoxins during fermentation of brewer\u2019s wort","volume":"203","author":"Nathanail","year":"2016","journal-title":"Food Chem."},{"key":"ref_87","doi-asserted-by":"crossref","unstructured":"Ghosh, S., and Sarkar, B. (2023). Microbial enzymes for biodegradation and detoxification of pesticides. Current Developments in Biotechnology and Bioengineering, Elsevier.","DOI":"10.1016\/B978-0-323-91900-5.00015-1"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"5380","DOI":"10.1021\/jf903878e","article-title":"Organophosphorus hydrolase (OpdB) of Lactobacillus brevis WCP902 from kimchi is able to degrade organophosphorus pesticides","volume":"58","author":"Islam","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Chen, W., and Narbad, A. (2018). Applications of Lactic Acid Bacteria in Heavy Metal Pollution Environment. Lactic Acid Bacteria in Foodborne Hazards Reduction, Springer. [1st ed.].","DOI":"10.1007\/978-981-13-1559-6"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"671","DOI":"10.1007\/s12011-023-03693-1","article-title":"The Involvement of Lactic Acid Bacteria and Their Exopolysaccharides in the Biosorption and Detoxication of Heavy Metals in the Gut","volume":"202","author":"Wang","year":"2024","journal-title":"Biol. Trace Elem. Res."},{"key":"ref_91","doi-asserted-by":"crossref","unstructured":"Salim, R., Nehvi, I.B., Mir, R.A., Tyagi, A., Ali, S., and Bhat, O.M. (2023). A review on antinutritional factors: Unraveling the natural gateways to human health. Front. Nutr., 10.","DOI":"10.3389\/fnut.2023.1215873"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/B978-0-323-91250-1.00008-2","article-title":"Recent advances in the recovery of tannins from natural matter","volume":"75","author":"Ribeiro","year":"2022","journal-title":"Stud. Nat. Prod. Chem."},{"key":"ref_93","doi-asserted-by":"crossref","unstructured":"\u00c1lvarez, A., Rodr\u00edguez, A., Chaparro, S., Borr\u00e1s, L.M., Rache, L.Y., Brijaldo, M.H., and Mart\u00ednez, J.J. (2025). Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed. Fermentation, 11.","DOI":"10.3390\/fermentation11070359"},{"key":"ref_94","doi-asserted-by":"crossref","unstructured":"Cheng, S., and Langrish, T.A.G. (2025). A Review of the Treatments to Reduce Anti-Nutritional Factors and Fluidized Bed Drying of Pulses. Foods, 14.","DOI":"10.3390\/foods14040681"},{"key":"ref_95","first-page":"361","article-title":"An Augmented Review about Antinutrients and Toxins of Feed Stuff and their Control Strategies, a Step toward Sustainable Resource Utilization","volume":"8","author":"Abbas","year":"2020","journal-title":"Int. J. Agric. Innov. Res."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1007\/s11130-022-00949-4","article-title":"Protease inhibitors from plants as therapeutic agents\u2014A review","volume":"77","year":"2022","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_97","doi-asserted-by":"crossref","unstructured":"Arsov, A., Tsigoriyna, L., Batovska, D., Armenova, N., Mu, W., Zhang, W., Petrov, K., and Petrova, P. (2024). Bacterial Degradation of Antinutrients in Foods: The Genomic Insight. Foods, 13.","DOI":"10.3390\/foods13152408"},{"key":"ref_98","doi-asserted-by":"crossref","unstructured":"Martinez, M., and Diaz, I. (2024). Plant Cyanogenic-Derived Metabolites and Herbivore Counter-Defences. Plants, 13.","DOI":"10.3390\/plants13091239"},{"key":"ref_99","doi-asserted-by":"crossref","unstructured":"Lachowicz, J.I., Alexander, J., and Aaseth, J.O. (2024). Cyanide and Cyanogenic Compounds\u2014Toxicity, Molecular Targets, and Therapeutic Agents. Biomolecules, 14.","DOI":"10.3390\/biom14111420"},{"key":"ref_100","first-page":"1559","article-title":"Understanding cyanogenic glycoside toxicity in livestock: A review","volume":"6","author":"Deen","year":"2018","journal-title":"Int. J. Chem. Stud."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"9947841","DOI":"10.1155\/2023\/9947841","article-title":"Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification","volume":"2023","author":"Urugo","year":"2023","journal-title":"Int. J. Food Sci."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"13","DOI":"10.24911\/SJP.106-1587138942","article-title":"The role of micronutrients in thyroid dysfunction","volume":"20","author":"Babiker","year":"2020","journal-title":"Sudan. J. Paediatr."},{"key":"ref_103","doi-asserted-by":"crossref","unstructured":"Galanty, A., Grudzi\u0144ska, M., Pa\u017adziora, W., S\u0142u\u017ca\u0142y, P., and Pa\u015bko, P. (2024). Do Brassica Vegetables Affect Thyroid Function?\u2014A Comprehensive Systematic Review. Int. J. Mol. Sci., 25.","DOI":"10.3390\/ijms25073988"},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"1023","DOI":"10.1021\/np010625q","article-title":"Oleanane Saponins in \u201cKancolla\u201d, a Sweet Variety of Chenopodium quinoa","volume":"65","author":"Dini","year":"2002","journal-title":"J. Nat. Prod."},{"key":"ref_105","doi-asserted-by":"crossref","unstructured":"Cao, S., Liu, M., Han, Y., Li, S., Zhu, X., Li, D., Shi, Y., and Liu, B. (2024). Effects of Saponins on Lipid Metabolism: The Gut\u2013Liver Axis Plays a Key Role. Nutrients, 16.","DOI":"10.3390\/nu16101514"},{"key":"ref_106","doi-asserted-by":"crossref","unstructured":"Imam, Y.T., Irondi, E.A., Awoyale, W., Ajani, E.O., and Alamu, E.O. (2024). Application of legumes in the formulation of gluten-free foods: Functional, nutritional and nutraceutical importance. Front. Sustain. Food Syst., 8.","DOI":"10.3389\/fsufs.2024.1251760"},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"821","DOI":"10.1016\/j.foodchem.2008.02.064","article-title":"Effects of Soaking, Germination and Fermentation on Phytic Acid, Total and in Vitro Soluble Zinc in Brown Rice","volume":"110","author":"Liang","year":"2008","journal-title":"Food Chem."},{"key":"ref_108","first-page":"6345","article-title":"Screening of Oxalate Degrading Lactic Acid Bacteria of Food Origin","volume":"6","author":"Murru","year":"2017","journal-title":"Ital. J. Food Saf."},{"key":"ref_109","unstructured":"Rai, A.K., Singh, S.P., Pandey, A., Larroche, C., and Soccol, C.R. (2022). 2\u2014Microbial transformation for improving food functionality. Current Developments in Biotechnology and Bioengineering, Elsevier."},{"key":"ref_110","doi-asserted-by":"crossref","unstructured":"Terpou, A., Papadaki, A., Lappa, I.K., Kachrimanidou, V., Bosnea, L.A., and Kopsahelis, N. (2019). Probiotics in food systems: Significance and emerging strategies towards improved viability and delivery of enhanced beneficial value. Nutrients, 11.","DOI":"10.3390\/nu11071591"},{"key":"ref_111","doi-asserted-by":"crossref","unstructured":"Dahiya, D., and Nigam, P.S. (2023). Use of Characterized Microorganisms in Fermentation of Non-Dairy-Based Substrates to Produce Probiotic Food for Gut-Health and Nutrition. Fermentation, 9.","DOI":"10.3390\/fermentation9010001"},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1038\/nri3430","article-title":"Role of the gut microbiota in immunity and inflammatory disease","volume":"13","author":"Kamada","year":"2013","journal-title":"Nat. Rev. Immunol."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"101755","DOI":"10.1016\/j.smim.2023.101755","article-title":"Microbial metabolites and immunotherapy: Basic rationale and clinical indications","volume":"67","author":"Kovtonyuk","year":"2023","journal-title":"Semin. Immunol."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"866","DOI":"10.1038\/s41423-021-00661-4","article-title":"Gut microbiota-derived metabolites in the regulation of host immune responses and immune-related inflammatory diseases","volume":"18","author":"Yang","year":"2021","journal-title":"Cell. Mol. Immunol."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"100056","DOI":"10.1016\/j.amolm.2024.100056","article-title":"The role of gut microbiota, immune system, and autophagy in the pathogenesis of inflammatory bowel disease: Molecular mechanisms and therapeutic approaches","volume":"4","author":"Garavaglia","year":"2024","journal-title":"Asp. Mol. Med."},{"key":"ref_116","doi-asserted-by":"crossref","unstructured":"Dimidi, E., Cox, S.R., Rossi, M., and Whelan, K. (2019). Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. Nutrients, 11.","DOI":"10.3390\/nu11081806"},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"105562","DOI":"10.1016\/j.neubiorev.2024.105562","article-title":"Fermented foods: Harnessing their potential to modulate the microbiota-gut-brain axis for mental health","volume":"158","author":"Balasubramanian","year":"2024","journal-title":"Neurosci. Biobehav. Rev."},{"key":"ref_118","doi-asserted-by":"crossref","first-page":"104569","DOI":"10.1016\/j.tifs.2024.104569","article-title":"The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health","volume":"150","author":"Lavrinienko","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"ref_119","doi-asserted-by":"crossref","unstructured":"Todorovic, S., Akpinar, A., Assun\u00e7\u00e3o, R., B\u00e4r, C., Bavaro, S.L., Berkel Kasikci, M., Dom\u00ednguez-Soberanes, J., Capozzi, V., Cotter, P.D., and Doo, E.-H. (2024). Health Benefits and Risks of Fermented Foods\u2014The PIMENTO Initiative. Front. Nutr., 11.","DOI":"10.3389\/fnut.2024.1458536"},{"key":"ref_120","doi-asserted-by":"crossref","unstructured":"Ewida, R.M., Hasan, W.S., Elfaruk, M.S., Alayouni, R.R., Hammam, A.R.A., and Kamel, D.G. (2022). Occurrence of Listeria spp. in Soft Cheese and Ice Cream: Effect of Probiotic Bifidobacterium spp. on Survival of Listeria monocytogenes in Soft Cheese. Foods, 11.","DOI":"10.3390\/foods11213443"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"312","DOI":"10.1177\/10406387241236725","article-title":"Botulism in fish: A review","volume":"36","author":"Uzal","year":"2024","journal-title":"J. Vet. Diagn. Investig."},{"key":"ref_122","doi-asserted-by":"crossref","first-page":"e13048","DOI":"10.1111\/jfs.13048","article-title":"Food Safety Considerations in the Production of Traditional Fermented Products: Japanese Rice Koji and Miso","volume":"43","author":"Allwood","year":"2023","journal-title":"J. Food Saf."},{"key":"ref_123","doi-asserted-by":"crossref","unstructured":"Zhu, L., Cheng, M., Xu, C., Wang, R., Zhang, M., Tao, Y., Qi, S., and Wei, W. (2025). Selective Inactivation Strategies for Vegetable Raw Materials: Regulating Microbial Communities to Ensure the Safety and Quality of Fermented Vegetables. Foods, 14.","DOI":"10.3390\/foods14193291"},{"key":"ref_124","doi-asserted-by":"crossref","first-page":"103971","DOI":"10.1016\/j.jff.2020.103971","article-title":"Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?","volume":"70","author":"Behera","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"114546","DOI":"10.1016\/j.foodres.2024.114546","article-title":"Investigation of the formation of furfural compounds in apple products treated with pasteurization and high pressure processing","volume":"190","author":"Gao","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_126","doi-asserted-by":"crossref","unstructured":"Singh, H., and Ramaswamy, H.S. (2023). Thermal Processing of Acidified Vegetables: Effect on Process Time-Temperature, Color and Texture. Processes, 11.","DOI":"10.3390\/pr11041272"},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"386","DOI":"10.1016\/j.foodchem.2017.07.108","article-title":"Direct quantitation of the preservatives benzoic and sorbic acid in processed foods using derivative spectrophotometry combined with micro dialysis","volume":"240","author":"Fujiyoshi","year":"2018","journal-title":"Food Chem."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"127770","DOI":"10.1016\/j.foodchem.2020.127770","article-title":"Thermal behavior of food preservative sorbic acid and its derivates","volume":"337","author":"Regdon","year":"2021","journal-title":"Food Chem."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"111239","DOI":"10.1016\/j.foodres.2022.111239","article-title":"Unraveling the microbial community and succession during zha-chili fermentation and their relationships with flavor formation","volume":"157","author":"Dong","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"111628","DOI":"10.1016\/j.foodcont.2025.111628","article-title":"A Novel Strategy for Controlling Nitrite Accumulation in Fermented Cabbage by Regulating Microbial Community Structure via Cold Plasma","volume":"180","author":"Zhu","year":"2025","journal-title":"Food Control"},{"key":"ref_131","doi-asserted-by":"crossref","unstructured":"Wei, W., Yang, S., Yang, F., Hu, X., Wang, Y., Guo, W., Yang, B., Xiao, X., and Zhu, L. (2023). Cold plasma controls nitrite hazards by modulating microbial communities in pickled radish. Foods, 12.","DOI":"10.3390\/foods12132550"},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"102300","DOI":"10.1016\/j.ifset.2020.102300","article-title":"Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish paocai) in comparison with pasteurization processing: Insight into safety and storage stability of products","volume":"60","author":"Zhao","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"59","DOI":"10.1016\/j.tifs.2021.12.032","article-title":"In-package plasma: From reactive chemistry to innovative food preservation technologies","volume":"120","author":"Zhou","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"402","DOI":"10.1111\/1541-4337.12418","article-title":"Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety","volume":"18","author":"Ghate","year":"2019","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"108811","DOI":"10.1016\/j.lwt.2019.108811","article-title":"Sterilization of Bacillus tequilensis isolated from aerogenic vinegar by intense pulsed light","volume":"118","author":"Huang","year":"2020","journal-title":"LWT"},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"111152","DOI":"10.1016\/j.jfoodeng.2022.111152","article-title":"Characterization of Pulsed Light for Microbial Inactivation","volume":"334","author":"Cassar","year":"2022","journal-title":"J. Food Eng."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"132759","DOI":"10.1016\/j.foodchem.2022.132759","article-title":"Comparison of ultrasound and ethanol pretreatments before catalytic infrared drying on physicochemical properties, drying, and contamination of Chinese ginger (Zingiber officinale Roscoe)","volume":"386","author":"Ren","year":"2022","journal-title":"Food Chem."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"114503","DOI":"10.1016\/j.lwt.2023.114503","article-title":"Effectiveness of combined catalytic infrared radiation and holding time for decontamination Aspergillus niger on dried shiitake mushrooms (Lentinus edodes) with different moisture contents","volume":"176","author":"Wang","year":"2023","journal-title":"LWT"},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"e13291","DOI":"10.1111\/1541-4337.13291","article-title":"Research progress in the application of catalytic infrared technology in fruit and vegetable processing","volume":"23","author":"Wu","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"3707","DOI":"10.1111\/1541-4337.13198","article-title":"Research progress and application of ultrasonic- and microwave-assisted food processing technology","volume":"22","author":"Li","year":"2023","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1006\/fstl.2001.0865","article-title":"Pasteurisation of apple juice by using microwaves","volume":"35","author":"Canumir","year":"2002","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"10839","DOI":"10.1038\/s41598-023-35705-4","article-title":"Influence of Microbial Cell Morphology and Composition on Radio Frequency Heating of Simple Media at Different Frequencies","volume":"13","author":"Espitia","year":"2023","journal-title":"Sci. Rep."},{"key":"ref_143","doi-asserted-by":"crossref","unstructured":"Vinayamohan, P.G., Salihu, S., and Kalia, V.C. (2023). Fermented Foods as a Potential Vehicle of Antimicrobial-Resistant Bacteria and Genes. Fermentation, 9.","DOI":"10.20944\/preprints202307.0741.v1"},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"101018","DOI":"10.1016\/j.cofs.2023.101018","article-title":"Are Fermented Foods an Overlooked Reservoir of Antimicrobial Resistance?","volume":"51","author":"Wolfe","year":"2023","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_145","doi-asserted-by":"crossref","unstructured":"Li, Y., Fu, S., Klein, M.S., and Wang, H. (2024). High Prevalence of Antibiotic Resistance in Traditionally Fermented Foods as a Critical Risk Factor for Host Gut Antibiotic Resistome. Microorganisms, 12.","DOI":"10.3390\/microorganisms12071433"},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"e00522-20","DOI":"10.1128\/mSystems.00522-20","article-title":"Fermented-Food Metagenomics Reveals Substrate-Associated Differences in Taxonomy and Health-Associated and Antibiotic Resistance Determinants","volume":"5","author":"Leech","year":"2020","journal-title":"mSystems"},{"key":"ref_147","first-page":"123","article-title":"A Probiotic Lactobacillus Strain Can Acquire Vancomycin Resistance during Digestive Transit in Mice","volume":"14","author":"Mater","year":"2008","journal-title":"J. Mol. Microbiol. Biotechnol."},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"271","DOI":"10.4161\/gmic.24627","article-title":"Gut Microbes Mobile Genetic Elements of the Human Gastrointestinal Tract Potential for Spread of Antibiotic Resistance Genes","volume":"4","author":"Broaders","year":"2013","journal-title":"Gut Microbes"},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.ijfoodmicro.2015.01.013","article-title":"Horizontal Transfer of Antibiotic Resistance from Enterococcus faecium of Fermented Meat Origin to Clinical Isolates of E. Faecium and Enterococcus faecalis","volume":"199","author":"Jahan","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"ref_150","doi-asserted-by":"crossref","unstructured":"Magalh\u00e3es, K.T. (2025). Probiotic-Fermented Foods and Antimicrobial Stewardship: Mechanisms, Evidence, and Translational Pathways Against AMR. Fermentation, 11.","DOI":"10.3390\/fermentation11120684"},{"key":"ref_151","doi-asserted-by":"crossref","unstructured":"Gomes, E., Ara\u00fajo, D., Nogueira, T., Oliveira, R., Silva, S., Oliveira, L.V.N., Azevedo, N.F., Almeida, C., and Castro, J. (2025). Advances in Whole Genome Sequencing for Foodborne Pathogens: Implications for Clinical Infectious Disease Surveillance and Public Health. Front. Cell. Infect. Microbiol., 15.","DOI":"10.3389\/fcimb.2025.1593219"},{"key":"ref_152","doi-asserted-by":"crossref","unstructured":"EFSA Panel on Biological Hazards (BIOHAZ), Koutsoumanis, K., Allende, A., Bolton, D., Bover-Cid, S., Chemaly, M., De Cesare, A., Herman, L., Hilbert, F., and Lindqvist, R. (2024). Persistence of Microbiological Hazards in Food and Feed Production and Processing Environments. EFSA J., 22, e8521.","DOI":"10.2903\/j.efsa.2024.8521"},{"key":"ref_153","doi-asserted-by":"crossref","first-page":"e24501","DOI":"10.1016\/j.heliyon.2024.e24501","article-title":"A Review of Biogenic Amines in Fermented Foods: Occurrence and Health Effects","volume":"10","author":"Chung","year":"2024","journal-title":"Heliyon"},{"key":"ref_154","doi-asserted-by":"crossref","unstructured":"Chan, S.X.Y., Fitri, N., Mio Asni, N.S., Sayuti, N.H., Azlan, U.K., Qadi, W.S.M., Dawoud, E.A.D., Kamal, N., Sarian, M.N., and Mohd Lazaldin, M.A. (2023). A Comprehensive Review with Future Insights on the Processing and Safety of Fermented Fish and the Associated Changes. Foods, 12.","DOI":"10.3390\/foods12030558"},{"key":"ref_155","doi-asserted-by":"crossref","unstructured":"Costa, V.M., Grando, L.G.R., Milandri, E., Nardi, J., Teixeira, P., Mlad\u011bnka, P., Remi\u00e3o, F., and on behalf of The OEMONOM (2022). Natural Sympathomimetic Drugs: From Pharmacology to Toxicology. Biomolecules, 12.","DOI":"10.3390\/biom12121793"},{"key":"ref_156","doi-asserted-by":"crossref","unstructured":"Salas-Mill\u00e1n, J.\u00c1., and Aguayo, E. (2024). Fermentation for Revalorisation of Fruit and Vegetable By-Products: A Sustainable Approach Towards Minimising Food Loss and Waste. Foods, 13.","DOI":"10.3390\/foods13223680"},{"key":"ref_157","doi-asserted-by":"crossref","unstructured":"Bell, V., Ferr\u00e3o, J., and Fernandes, T. (2017). Nutritional guidelines and fermented food frameworks. Foods, 6.","DOI":"10.3390\/foods6080065"},{"key":"ref_158","doi-asserted-by":"crossref","unstructured":"Tamang, J.P. (2020). History and culture of Indian ethnic fermented foods and beverages. Ethnic Fermented Foods and Beverages of India: Science, History and Culture, Springer.","DOI":"10.1007\/978-981-15-1486-9"},{"key":"ref_159","doi-asserted-by":"crossref","unstructured":"Voidarou, C., Antoniadou, M., Rozos, G., Tzora, A., Skoufos, I., Varzakas, T., Lagiou, A., and Bezirtzoglou, E. (2020). Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods, 10.","DOI":"10.3390\/foods10010069"},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1146\/annurev-food-072023-034256","article-title":"The next food revolution is here: Recombinant microbial production of milk and egg proteins by precision fermentation","volume":"15","author":"Nielsen","year":"2024","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"6218","DOI":"10.1080\/10408398.2023.2166014","article-title":"Innovation in precision fermentation for food ingredients","volume":"64","author":"Augustin","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_162","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.tifs.2003.09.004","article-title":"Lactic acid bacteria as functional starter cultures for the food fermentation industry","volume":"15","author":"Leroy","year":"2004","journal-title":"Trends Food Sci. Technol."},{"key":"ref_163","doi-asserted-by":"crossref","first-page":"e202200230","DOI":"10.1002\/cbdv.202200230","article-title":"Bioactive Metabolites of Microalgae from Canary Islands for Functional Food and Feed Uses","volume":"19","author":"Rico","year":"2022","journal-title":"Chem. Biodivers."},{"key":"ref_164","doi-asserted-by":"crossref","unstructured":"Obayomi, O.V., Malomo, A.A., Olaniran, A.F., Osemwegie, O.O., Olojede, A.O., Beyioku, O.E., and Adeyemi, O.S. (2026). Transition from fermentation to precision fermentation: Role in sustainable food system. Biotech Rep, e00952.","DOI":"10.1016\/j.btre.2026.e00952"},{"key":"ref_165","doi-asserted-by":"crossref","first-page":"101194","DOI":"10.1016\/j.cofs.2024.101194","article-title":"Precision fermentation for food proteins: Ingredient innovations, bioprocess considerations, and outlook","volume":"58","author":"Eastham","year":"2024","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1038\/s41538-025-00441-8","article-title":"IA para alimentos: Acelerando e democratizando a descoberta e a inova\u00e7\u00e3o","volume":"9","author":"Kuhl","year":"2025","journal-title":"NPJ Sci. Food"},{"key":"ref_167","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1016\/j.drudis.2018.01.021","article-title":"Administration of antioxidants in cancer: Debate of the decade","volume":"23","author":"Khurana","year":"2018","journal-title":"Drug Discov. Today"},{"key":"ref_168","doi-asserted-by":"crossref","first-page":"16","DOI":"10.1016\/j.ijgfs.2017.05.002","article-title":"Flavour of fermented fish, insect, game, and pea sauces: Garum revisited","volume":"9","author":"Mouritsen","year":"2017","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_169","unstructured":"(2025, May 25). 169. MarketsandMarkets. Precision Fermentation Ingredients Market by Ingredient (Egg, Dairy Proteins, Collagen, Heme), Microbe (Yeast, Algae, Bacteria, Fungi), Application (Dairy Alternatives, Meat Alternatives, Egg Alternatives), and Region\u2014Global Forecast to 2030. MarketsandMarketsTM. Available online: https:\/\/www.marketsandmarkets.com\/Market-Reports\/precision-fermentation-market-147520320.html."},{"key":"ref_170","doi-asserted-by":"crossref","first-page":"127677","DOI":"10.1016\/j.biortech.2022.127677","article-title":"Two-stage fermentation enhanced single-cell protein production by Yarrowia lipolytica from food waste","volume":"361","author":"Yang","year":"2022","journal-title":"Bioresour. Technol."},{"key":"ref_171","doi-asserted-by":"crossref","unstructured":"Yaekob, A.T., Gebreslassie, G., Mesele, E., and Semere, T. (2026). Current advancements of probiotic foods and their role in sustainable food security. Food Bioeng., e70046.","DOI":"10.1002\/fbe2.70046"},{"key":"ref_172","doi-asserted-by":"crossref","first-page":"e70160","DOI":"10.1002\/jobm.70160","article-title":"Precision fermentation processes for producing novel foods and its sustainable applications","volume":"66","author":"Adeyeye","year":"2026","journal-title":"J. Basic Microbiol."},{"key":"ref_173","first-page":"102056","article-title":"From Moo to Microbes: Pathways for precision fermentation in recombinant protein production","volume":"22","author":"Kossmann","year":"2025","journal-title":"J. Agric. Food Res."},{"key":"ref_174","doi-asserted-by":"crossref","unstructured":"Yadav, H., Singh, S., and Sinha, R. (2024). Fermentation Technology for Microbial Products and Their Process Optimization. Industrial Microbiology and Biotechnology: A New Horizon of the Microbial World, Springer.","DOI":"10.1007\/978-981-97-6270-5_2"},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"8354","DOI":"10.1007\/s11947-025-03981-9","article-title":"AI-Driven Precision Fermentation: From Restaurant Food Waste to Sustainable Protein Production","volume":"18","author":"Kanwal","year":"2025","journal-title":"Food Bioprocess Technol."},{"key":"ref_176","doi-asserted-by":"crossref","unstructured":"Ajayeoba, T.A., and Ijabadeniyi, O.A. (2025, March 19). Transforming Food for the Future: Precision Fermentation as a Key to Sustainability, Nutrition, and Health. Available online: https:\/\/papers.ssrn.com\/sol3\/papers.cfm?abstract_id=5119686.","DOI":"10.2139\/ssrn.5119686"},{"key":"ref_177","doi-asserted-by":"crossref","unstructured":"Niyigaba, T., K\u00fc\u00e7\u00fckg\u00f6z, K., Ko\u0142o\u017cyn-Krajewska, D., Kr\u00f3likowski, T., and Trz\u0105skowska, M. (2025). Advances in Fermentation Technology: A Focus on Health and Safety. Appl. Sci., 15.","DOI":"10.3390\/app15063001"},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"6373","DOI":"10.1039\/D1GC04758B","article-title":"Fermentation for the Production of Biobased Chemicals in a Circular Economy: A Perspective for the Period 2022\u20132050","volume":"24","author":"Ewing","year":"2022","journal-title":"Green Chem."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1038\/s41575-020-00390-5","article-title":"Declara\u00e7\u00e3o de consenso da Associa\u00e7\u00e3o Cient\u00edfica Internacional para Probi\u00f3ticos e Prebi\u00f3ticos (ISAPP) sobre alimentos fermentados","volume":"18","author":"Marco","year":"2021","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"ref_180","doi-asserted-by":"crossref","unstructured":"Nascimento, A.P.S., and Barros, A.N. (2025). Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods. Foods, 14.","DOI":"10.3390\/foods14132320"},{"key":"ref_181","doi-asserted-by":"crossref","first-page":"103435","DOI":"10.1016\/j.ifset.2023.103435","article-title":"Consumer Acceptance of Precision Fermentation Technology: A Cross-Cultural Study","volume":"88","author":"Banovic","year":"2023","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_182","doi-asserted-by":"crossref","first-page":"104754","DOI":"10.1016\/j.appet.2020.104754","article-title":"Recency negativity: Newer food crops are evaluated less favorably","volume":"154","author":"Inbar","year":"2020","journal-title":"Appetite"},{"key":"ref_183","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1038\/s43016-020-0094-x","article-title":"Consumer acceptance of novel food technologies","volume":"1","author":"Siegrist","year":"2020","journal-title":"Nat. Food"},{"key":"ref_184","doi-asserted-by":"crossref","first-page":"442","DOI":"10.1016\/j.tifs.2011.05.005","article-title":"Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies","volume":"22","author":"Frewer","year":"2011","journal-title":"Trends Food Sci. Technol."},{"key":"ref_185","doi-asserted-by":"crossref","unstructured":"Rezac, S., Kok, C.R., Heermann, M., and Hutkins, R. (2018). Fermented foods as a dietary source of live organisms. Front. Microbiol., 9.","DOI":"10.3389\/fmicb.2018.01785"},{"key":"ref_186","doi-asserted-by":"crossref","unstructured":"Skowron, K., Budzy\u0144ska, A., Grudlewska-Buda, K., Wiktorczyk-Kapischke, N., Andrzejewska, M., Wa\u0142ecka-Zacharska, E., and Gospodarek-Komkowska, E. (2022). Two faces of fermented foods\u2014The benefits and threats of its consumption. Front. Microbiol., 13.","DOI":"10.3389\/fmicb.2022.845166"},{"key":"ref_187","unstructured":"Perkins, C. (2026, March 19). \u2018Test Tube Milk\u2019 More Likely to Win Brits than Lab-Grown Meat. The Grocer. Available online: https:\/\/www.thegrocer.co.uk\/sourcing\/test-tube-milk-more-likely-to-win-brits-than-lab-grown-meat\/571598.article."},{"key":"ref_188","doi-asserted-by":"crossref","unstructured":"Boukid, F., Ganeshan, S., Wang, Y., T\u00fclbek, M.\u00c7., and Nickerson, M.T. (2023). Bioengineered Enzymes and Precision Fermentation in the Food Industry. Int. J. Mol. Sci., 24.","DOI":"10.3390\/ijms241210156"},{"key":"ref_189","doi-asserted-by":"crossref","unstructured":"Broad, G.M., Zollman Thomas, O., Dillard, C., Bowman, D., and Le Roy, B. (2022). Framing the Futures of Animal-Free Dairy: Using Focus Groups to Explore Early-Adopter Perceptions of the Precision Fermentation Process. Front. Nutr., 9.","DOI":"10.3389\/fnut.2022.997632"},{"key":"ref_190","doi-asserted-by":"crossref","first-page":"104323","DOI":"10.1016\/j.foodqual.2021.104323","article-title":"Food Processing and Perceived Naturalness: Is It More Natural or Just More Traditional?","volume":"94","author":"Etale","year":"2021","journal-title":"Food Qual. Prefer."},{"key":"ref_191","doi-asserted-by":"crossref","unstructured":"Gostin, A., Bogueva, D., and Kakurinov, V. (2021). Food, Nutrition and Health in Bulgaria. Nutritional and Health Aspects of Food in the Balkans, Elsevier.","DOI":"10.1016\/B978-0-12-820782-6.00014-1"},{"key":"ref_192","doi-asserted-by":"crossref","unstructured":"Sogari, G., Bogueva, D., and Marinova, D. (2019). Australian Consumers\u2019 Response to Insects as Food. Agriculture, 9.","DOI":"10.3390\/agriculture9050108"},{"key":"ref_193","doi-asserted-by":"crossref","unstructured":"Bell, V., Guina, J., and Fernandes, T.H. (2023). African Fermented Foods and Beverages: Potential Impact on Health. Microbial Fermentations in Nature and as Designed Processes, Wiley.","DOI":"10.1002\/9781119850007.ch12"},{"key":"ref_194","doi-asserted-by":"crossref","first-page":"184","DOI":"10.1111\/1541-4337.12520","article-title":"Fermented foods in a global age: East meets West","volume":"19","author":"Tamang","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_195","doi-asserted-by":"crossref","first-page":"58","DOI":"10.1016\/j.jef.2015.04.002","article-title":"Biochemical changes associated with the fermentation of baobab seeds in Maari: An alkaline fermented seeds condiment from western Africa","volume":"2","author":"Parkouda","year":"2015","journal-title":"J. Ethn. Foods"},{"key":"ref_196","doi-asserted-by":"crossref","first-page":"1","DOI":"10.9734\/JAMB\/2019\/46326","article-title":"Comparative amino acid and volatile flavor profile of dawadawa produced from the seeds of P. biglobosa, G. max and H. sabdariffa","volume":"14","author":"Shahidah","year":"2019","journal-title":"J. Adv. Microbiol."},{"key":"ref_197","doi-asserted-by":"crossref","first-page":"35","DOI":"10.51745\/najfnr.5.11.35-42","article-title":"Biochemical and microbiological characterization of \u201cSoumbara\u201d from African locust bean (Parkia biglobosa) seeds consumed in Abidjan (C\u00f4te d\u2019Ivoire)","volume":"5","author":"Bouatenin","year":"2021","journal-title":"N. Afr. J. Food Nutr. Res."},{"key":"ref_198","doi-asserted-by":"crossref","first-page":"e16888","DOI":"10.1111\/jfpp.16888","article-title":"Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa","volume":"46","author":"Esse","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_199","doi-asserted-by":"crossref","first-page":"1673","DOI":"10.4236\/ojapps.2022.1210114","article-title":"Manufacturing technique and nutritive value of Soumbara (Parkia biglobosa seeds) and dark seed of Korhogo (C\u00f4te d\u2019Ivoire)","volume":"12","author":"Ernest","year":"2022","journal-title":"Open J. Appl. Sci."},{"key":"ref_200","doi-asserted-by":"crossref","first-page":"5236509","DOI":"10.1155\/2023\/5236509","article-title":"Bioactive ingredients in traditional fermented food condiments: Emerging products for prevention and treatment of obesity and type 2 diabetes","volume":"2023","author":"Laya","year":"2023","journal-title":"J. Food Qual."},{"key":"ref_201","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1007\/s10741-022-10238-6","article-title":"Diabetes leading to heart failure and heart failure leading to diabetes: Epidemiological and clinical evidence","volume":"28","author":"Palazzuoli","year":"2023","journal-title":"Heart Fail. Rev."},{"key":"ref_202","doi-asserted-by":"crossref","unstructured":"ElGamal, R., Song, C., Rayan, A.M., Liu, C., Al-Rejaie, S., and ElMasry, G. (2023). Thermal degradation of bioactive compounds during drying process of horticultural and agronomic products: A comprehensive overview. Agronomy, 13.","DOI":"10.3390\/agronomy13061580"},{"key":"ref_203","doi-asserted-by":"crossref","first-page":"96","DOI":"10.1097\/NT.0000000000000534","article-title":"Anise: Potential health benefits","volume":"57","author":"Singletary","year":"2022","journal-title":"Nutr. Today"},{"key":"ref_204","doi-asserted-by":"crossref","unstructured":"Vojnovi\u0107, \u0110., Maksimovi\u0107, I., Tepi\u0107 Horecki, A., Karad\u017ei\u0107 Banjac, M., Kova\u010devi\u0107, S., Dani\u010di\u0107, T., Podunavac-Kuzmanovi\u0107, S., and Ilin, \u017d (2023). Onion (Allium cepa L.) yield and quality depending on biostimulants and nitrogen fertilization\u2014A chemometric perspective. Processes, 11.","DOI":"10.3390\/pr11030684"},{"key":"ref_205","doi-asserted-by":"crossref","first-page":"1416","DOI":"10.1080\/10942912.2021.1969945","article-title":"Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste","volume":"24","author":"Woldemariam","year":"2021","journal-title":"Int. J. Food Prop."},{"key":"ref_206","first-page":"122","article-title":"Identification of Bacillus spp. from Bikalga, fermented seeds of Hibiscus sabdariffa: Phenotypic and genotypic characterization","volume":"104","author":"Ouoba","year":"2007","journal-title":"J. Appl. Microbiol."},{"key":"ref_207","first-page":"916","article-title":"Technology and physico-chemical characteristics of Bikalga, alkaline fermented seeds of Hibiscus sabdariffa","volume":"7","author":"Parkouda","year":"2008","journal-title":"Afr. J. Biotechnol."},{"key":"ref_208","doi-asserted-by":"crossref","first-page":"98","DOI":"10.31989\/dsn.v4i11.1820","article-title":"Antioxidant activities, nutritional composition, and functional properties of traditionally fermented African locust bean condiment (Dawadawa) from Kogi State, Nigeria","volume":"4","author":"Zakari","year":"2025","journal-title":"Diet. Suppl. Nutraceuticals"},{"key":"ref_209","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1111\/j.1365-2621.1985.tb00379.x","article-title":"Biochemical changes during \u201ciru\u201d fermentation","volume":"20","author":"Odunfa","year":"1985","journal-title":"J. Food Technol."},{"key":"ref_210","doi-asserted-by":"crossref","first-page":"1413","DOI":"10.1111\/j.1365-2672.2005.02722.x","article-title":"Volatile compounds of soumbala, a fermented African locust bean condiment","volume":"99","author":"Ouoba","year":"2005","journal-title":"J. Appl. Microbiol."},{"key":"ref_211","doi-asserted-by":"crossref","first-page":"208","DOI":"10.1016\/j.ijfoodmicro.2006.07.006","article-title":"In vitro fermentation studies for selection and evaluation of Bacillus strains as starter cultures for the production of okpehe, a traditional African fermented condiment","volume":"113","author":"Oguntoyinbo","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"ref_212","first-page":"1","article-title":"Is fermented Pentaclethra macrophylla nutritional or antinutritional? Response from haematological studies in protein-malnourished guinea pigs","volume":"4","author":"Nwanjo","year":"2006","journal-title":"Internet J. Nutr. Wellness"},{"key":"ref_213","first-page":"43","article-title":"Effect of fermented Pentaclethra macrophylla Bent (African oil bean) seed extract on plasma lipid profile in a healthy rat model\u2014A preliminary study","volume":"2","author":"Anike","year":"2019","journal-title":"S. Asian Res. J. Nat. Prod."},{"key":"ref_214","first-page":"1","article-title":"Case report: The potential antihypertensive effects of the African oil bean seed (Pentaclethra macrophylla)","volume":"3","author":"Okwuonu","year":"2013","journal-title":"Bentham Pioneer Med. J."},{"key":"ref_215","first-page":"1873","article-title":"Proximate composition, mineral content and phytochemical analysis of the African oil bean (Pentaclethra macrophylla) seed","volume":"15","author":"Igwenyi","year":"2015","journal-title":"Am.-Eurasian J. Agric. Environ. Sci."},{"key":"ref_216","doi-asserted-by":"crossref","first-page":"973","DOI":"10.1007\/s11011-022-01141-y","article-title":"Fermented seeds of Pentaclethra macrophylla mitigate memory deficit and restore altered enzymatic activity in the brain of streptozotocin-diabetic rats","volume":"38","author":"Agunloye","year":"2023","journal-title":"Metab. Brain Dis."},{"key":"ref_217","first-page":"121","article-title":"Sourcing starter cultures for Parkia biglobosa fermentation I: Phylogenic grouping of Bacillus species from commercial \u201ciru\u201d samples","volume":"2","author":"Aderibigbe","year":"2011","journal-title":"Int. J. Biotechnol. Mol. Biol. Res."},{"key":"ref_218","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1111\/lam.13040","article-title":"Phylogenetic analyses of bacteria associated with the processing of iru and ogiri condiments","volume":"67","author":"Ademola","year":"2018","journal-title":"Lett. Appl. Microbiol."},{"key":"ref_219","doi-asserted-by":"crossref","first-page":"304","DOI":"10.1016\/j.ijfoodmicro.2005.10.026","article-title":"Microbiological and chemical changes during the fermentation of African locust bean (Parkia biglobosa) to produce afitin, iru and sonru, three traditional condiments produced in Benin","volume":"107","author":"Azokpota","year":"2006","journal-title":"Int. J. Food Microbiol."},{"key":"ref_220","first-page":"1656","article-title":"Processing methods influence the quality of fermented African locust bean (iru\/ogiri\/dadawa) Parkia biglobosa","volume":"6","author":"Sadiku","year":"2010","journal-title":"J. Appl. Sci. Res."},{"key":"ref_221","doi-asserted-by":"crossref","first-page":"153","DOI":"10.3746\/pnf.2020.25.2.153","article-title":"Local Condiment, Iru, Obtained from the Fermentation of Parkia biglobosa Seed Substantially Reduced the Serum Cholesterol Level of Wistar Rats","volume":"25","author":"Atere","year":"2020","journal-title":"Prev. Nutr. Food Sci."},{"key":"ref_222","first-page":"e01714","article-title":"Kawal: A fermented food as a source of Bacillus strain producing antimicrobial peptides","volume":"20","author":"Waongo","year":"2023","journal-title":"Sci. Afr."},{"key":"ref_223","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1002\/jsfa.2740570306","article-title":"Biochemical and microbiological investigations of sigda\u2014A Sudanese fermented food derived from sesame oilseed cake","volume":"57","author":"Elfaki","year":"1991","journal-title":"J. Sci. Food Agric."},{"key":"ref_224","doi-asserted-by":"crossref","first-page":"107982","DOI":"10.1016\/j.fbio.2025.107982","article-title":"Nutritional benefits, technological innovations and safety of fermented cereal products: Insights from umqombothi","volume":"74","author":"Nyathi","year":"2025","journal-title":"Food Biosci."},{"key":"ref_225","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1002\/food.19970410613","article-title":"Chemical changes and nutritive values of burukutu (a Nigerian beverage)","volume":"41","author":"Odetokun","year":"1997","journal-title":"Nahrung\/Food"},{"key":"ref_226","doi-asserted-by":"crossref","first-page":"3073","DOI":"10.1007\/s13197-021-05350-8","article-title":"Effect of probiotic fermentation on physico-chemical and nutritional parameters of milk-cereal based composite substrate","volume":"59","author":"Ganguly","year":"2022","journal-title":"J. Food Sci. Technol."},{"key":"ref_227","first-page":"61","article-title":"Selection, Use and the Influence of Starter Cultures in the Nutrition and Processing Improvement of Ogi","volume":"6","author":"Olakunle","year":"2023","journal-title":"J. Food Sci. Nutr. Res."},{"key":"ref_228","doi-asserted-by":"crossref","first-page":"59","DOI":"10.11648\/j.ijfsb.20210602.16","article-title":"Nutritional, Functional and Sensory Properties of Gari Enhanced with Fermented Maize Residues Flour","volume":"6","author":"Friday","year":"2021","journal-title":"Int. J. Food Sci. Biotechnol."},{"key":"ref_229","doi-asserted-by":"crossref","first-page":"7024","DOI":"10.1021\/jf0203343","article-title":"Chemical Composition of an East African Traditional Beverage, Togwa","volume":"51","author":"Oi","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_230","doi-asserted-by":"crossref","first-page":"3727","DOI":"10.1111\/1541-4337.70137","article-title":"Eastern African traditional fermented foods and beverages: Advancements, challenges, and perspectives on food technology, nutrition, and safety","volume":"24","author":"Hawaz","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_231","doi-asserted-by":"crossref","first-page":"3125","DOI":"10.1002\/fsn3.4012","article-title":"A Review of the Production, Quality, and Safety of Traditionally Fermented Cereal-Based Alcoholic Beverages in Ethiopia","volume":"12","author":"Alemu","year":"2024","journal-title":"Food Sci. Nutr."},{"key":"ref_232","doi-asserted-by":"crossref","unstructured":"Chileshe, J., van den Heuvel, J., Handema, R., Zwaan, B.J., Talsma, E.F., and Schoustra, S. (2020). Nutritional Composition and Microbial Communities of Two Non-alcoholic Traditional Fermented Beverages from Zambia: A Study of Mabisi and Munkoyo. Nutrients, 12.","DOI":"10.3390\/nu12061628"},{"key":"ref_233","doi-asserted-by":"crossref","unstructured":"Daji, G.A., Green, E., and Adebo, O.A. (2023). Nutritional and Phytochemical Composition of Mahewu (a Southern African Fermented Food Product) Derived from White and Yellow Maize (Zea mays) with Different Inocula. Fermentation, 9.","DOI":"10.3390\/fermentation9010058"},{"key":"ref_234","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.nifoj.2015.04.006","article-title":"Towards the development of shelf stable \u201ciru\u201d (Parkia biglobosa) condiment bouillon cubes using corn, cassava and potato starch extracts as binders","volume":"33","author":"Ajayi","year":"2015","journal-title":"Niger. Food. J."},{"key":"ref_235","doi-asserted-by":"crossref","unstructured":"Hlangwani, E., Adebiyi, J., Doorsamy, W., and Adebo, O. (2020). Processing, characteristics and composition of Umqombothi (a South African traditional beer). Processes, 8.","DOI":"10.3390\/pr8111451"},{"key":"ref_236","first-page":"1769","article-title":"Microbiological and chemical processes associated with the production of Burukutu, a traditional beer in Ghana","volume":"21","author":"Atter","year":"2014","journal-title":"Int. Food Res. J."},{"key":"ref_237","doi-asserted-by":"crossref","first-page":"94","DOI":"10.2174\/1874070701711010094","article-title":"Molecular identification of yeasts and lactic acid bacteria involved in the production of Beninese fermented food Degue","volume":"11","author":"Angelov","year":"2017","journal-title":"Open Biotechnol. J."},{"key":"ref_238","doi-asserted-by":"crossref","first-page":"22","DOI":"10.11604\/pamj.2017.27.22.9707","article-title":"Antagonistic and quantitative assessment of indigenous lactic acid bacteria in different varieties of ogi against gastrointestinal pathogens","volume":"27","author":"Afolayan","year":"2017","journal-title":"Pan Afr. Med. J."},{"key":"ref_239","doi-asserted-by":"crossref","first-page":"29630","DOI":"10.3402\/fnr.v60.29630","article-title":"Perspectives on the probiotic potential of lactic acid bacteria from African traditional fermented foods and beverages","volume":"60","author":"Mokoena","year":"2016","journal-title":"Food Nutr. Res."},{"key":"ref_240","doi-asserted-by":"crossref","unstructured":"Johansen, P.G., Owusu-Kwarteng, J., Parkouda, C., Padonou, S.W., and Jespersen, L. (2019). Occurrence and importance of yeasts in indigenous fermented foods and beverages produced in sub-Saharan Africa. Front. Microbiol., 10.","DOI":"10.3389\/fmicb.2019.01789"},{"key":"ref_241","doi-asserted-by":"crossref","first-page":"201","DOI":"10.1016\/S0168-1605(02)00148-4","article-title":"Isolation, characterisation and identification of lactic acid bacteria from bushera: A Ugandan traditional fermented beverage","volume":"80","author":"Muyanja","year":"2003","journal-title":"Int.J. Food Microbiol."},{"key":"ref_242","first-page":"51","article-title":"Isolation, characterization and identification of lactic acid bacteria from ready-to-consume Shamita: Ethiopian traditional fermented beverage","volume":"9","author":"Wassie","year":"2016","journal-title":"Int. J. Life Sci. Technol."},{"key":"ref_243","doi-asserted-by":"crossref","unstructured":"Phiri, S., Schoustra, S.E., Van Den Heuvel, J., Smid, E.J., Shindano, J., and Linnemann, A. (2019). Fermented cereal-based Munkoyo beverage: Processing practices, microbial diversity and aroma compounds. PLoS ONE, 14.","DOI":"10.1371\/journal.pone.0223501"},{"key":"ref_244","doi-asserted-by":"crossref","first-page":"e03130-18","DOI":"10.1128\/AEM.03130-18","article-title":"Composition and origin of the fermentation microbiota of Mahewu, a Zimbabwean fermented cereal beverage","volume":"85","author":"Pswarayi","year":"2019","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_245","doi-asserted-by":"crossref","unstructured":"Ashaolu, T.J., and Reale, A. (2020). A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables. Microorganisms, 8.","DOI":"10.3390\/microorganisms8081176"},{"key":"ref_246","doi-asserted-by":"crossref","unstructured":"Chen, W., Lv, X., Tran, V.-T., Maruyama, J., Han, K.-H., and Yu, J.-H. (2022). From Traditional to Modern: Progress of Molds and Yeasts in Fermented-Food Production. Front. Microbiol., 13.","DOI":"10.3389\/fmicb.2022.876872"},{"key":"ref_247","doi-asserted-by":"crossref","first-page":"5772","DOI":"10.1080\/10408398.2024.2430757","article-title":"Exploring the Dual Role of Anti-Nutritional Factors in Soybeans: A Comprehensive Analysis of Health Risks and Benefits","volume":"65","author":"Di","year":"2025","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_248","doi-asserted-by":"crossref","first-page":"e70080","DOI":"10.1111\/1541-4337.70080","article-title":"Fermented soy products: A review of bioactives for health from fermentation to functionality","volume":"24","author":"Harahap","year":"2025","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_249","doi-asserted-by":"crossref","unstructured":"Patra, J.K., Das, G., Paramithiotis, S., and Shin, H.-S. (2016). Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review. Front. Microbiol., 7.","DOI":"10.3389\/fmicb.2016.01493"},{"key":"ref_250","unstructured":"Rani, P., Kanetkar, P., Bakshi, S., Binchhar, B., Yadav, S., and Paswan, V. Exploring Some Traditional Fermented Dairy Beverages of Global Importance: A Review. Asian J. Dairy Food Res."},{"key":"ref_251","doi-asserted-by":"crossref","first-page":"2620172","DOI":"10.1080\/23311932.2026.2620172","article-title":"Fish-Based Traditional Fermented Products in Asia: A Functional Food Rich in GABA for Hypertension Control","volume":"12","author":"Utama","year":"2026","journal-title":"Cogent Food Agric."},{"key":"ref_252","doi-asserted-by":"crossref","unstructured":"Phuwapraisirisan, P., Phewpan, A., Ngamchuachit, P., Lopetcharat, K., Phraephaisarn, C., Dawid, C., and Keeratipibul, S. (2024). Kokumi Substances in Thai-Fermented Freshwater Fish \u201cPla-ra\u201d. Kokumi Substance as an Enhancer of Koku: Biochemistry, Physiology, and Food Science, Springer Nature.","DOI":"10.1007\/978-981-99-8303-2_6"},{"key":"ref_253","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1186\/s40643-021-00408-z","article-title":"The Ancient Koji Mold (Aspergillus oryzae) as a Modern Biotechnological Tool","volume":"8","author":"Daba","year":"2021","journal-title":"Bioresour. Bioprocess."},{"key":"ref_254","doi-asserted-by":"crossref","unstructured":"Kusumoto, K.-I., Yamagata, Y., Tazawa, R., Kitagawa, M., Kato, T., Isobe, K., and Kashiwagi, Y. (2021). Japanese Traditional Miso and Koji Making. J. Fungi, 7.","DOI":"10.3390\/jof7070579"},{"key":"ref_255","doi-asserted-by":"crossref","unstructured":"Lee, H., Lee, S., Kyung, S., Ryu, J., Kang, S., Park, M., and Lee, C. (2021). Metabolite Profiling and Anti-Aging Activity of Rice Koji Fermented with Aspergillus oryzae and Aspergillus cristatus: A Comparative Study. Metabolites, 11.","DOI":"10.3390\/metabo11080524"},{"key":"ref_256","doi-asserted-by":"crossref","unstructured":"Papagianni, O.I., Dimou, C., and Koutelidakis, A.E. (2025). Biofunctional Miso-Type Sauce Enhanced with Biocarotenoids: How Does Its Habitual Consumption Affect Lipidemic, Glycemic, and Oxidative Stress Markers? A Pilot Cross-Over Clinical Study. Appl. Sci., 15.","DOI":"10.20944\/preprints202504.2255.v1"},{"key":"ref_257","doi-asserted-by":"crossref","first-page":"100912","DOI":"10.1016\/j.cofs.2022.100912","article-title":"Ethno-microbiology of Tempe, an Indonesian fungal-fermented soybean food and Koji, a Japanese fungal starter culture","volume":"48","author":"Tamang","year":"2022","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_258","doi-asserted-by":"crossref","first-page":"1836","DOI":"10.1111\/ijfs.14085","article-title":"Degradation of anti-nutritional factors and reduction of immunoreactivity of tempeh by co-fermentation with Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1","volume":"54","author":"Huang","year":"2019","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_259","doi-asserted-by":"crossref","first-page":"382","DOI":"10.12944\/CRNFSJ.7.2.08","article-title":"Phenolic Compound Profile and Functionality of Aqueous Overripe Tempe Extracts","volume":"7","author":"Athaillah","year":"2019","journal-title":"Curr. Res. Nutr. Food Sci."},{"key":"ref_260","doi-asserted-by":"crossref","first-page":"665","DOI":"10.3136\/fstr.26.665","article-title":"Comparison of Bioactive Components in Tempeh Produced by Three Different Rhizopus Starters and Immunomodulatory Effect of Tempeh on Atopic Dermatitis Mice","volume":"26","author":"Aoki","year":"2020","journal-title":"Food Sci. Technol. Res."},{"key":"ref_261","doi-asserted-by":"crossref","first-page":"257","DOI":"10.1016\/j.tifs.2020.03.004","article-title":"Reduction of FODMAP content by bioprocessing","volume":"99","author":"Nordlund","year":"2020","journal-title":"Trends Food Sci. Technol."},{"key":"ref_262","doi-asserted-by":"crossref","unstructured":"Chen, Y.-C., Hsieh, S.-L., and Hu, C.-Y. (2020). Effects of Red-Bean Tempeh with Various Strains of Rhizopus on GABA Content and Cortisol Level in Zebrafish. Microorganisms, 8.","DOI":"10.3390\/microorganisms8091330"},{"key":"ref_263","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1007\/s12161-017-1005-0","article-title":"Comparison of four extraction methods, SPME, DHS, SAFE, versus SDE, for analysis of flavor compounds in Natto","volume":"11","author":"Liu","year":"2018","journal-title":"Food Anal. Methods"},{"key":"ref_264","first-page":"173","article-title":"Fatty acid profiles of fermented soybean prepared by Bacillus subtilis and Rhizopus oligosporus","volume":"15","author":"Kanghae","year":"2017","journal-title":"Environ. Exp. Biol."},{"key":"ref_265","doi-asserted-by":"crossref","first-page":"1194","DOI":"10.1002\/jsfa.3947","article-title":"Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation","volume":"90","author":"Hu","year":"2010","journal-title":"J. Sci. Food Agric."},{"key":"ref_266","first-page":"349","article-title":"Natto: A medicinal and edible food with health function","volume":"15","author":"Wang","year":"2023","journal-title":"Chin. Herb. Med."},{"key":"ref_267","doi-asserted-by":"crossref","unstructured":"Borrego-Ruiz, A., Gonz\u00e1lez-Domenech, C.M., and Borrego, J.J. (2024). The Role of Fermented Vegetables as a Sustainable and Health-Promoting Nutritional Resource. Appl. Sci., 14.","DOI":"10.3390\/app142310853"},{"key":"ref_268","doi-asserted-by":"crossref","first-page":"503","DOI":"10.1021\/jf803072r","article-title":"Amyloid-Degrading Ability of Nattokinase from Bacillus subtilis Natto","volume":"57","author":"Hsu","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_269","doi-asserted-by":"crossref","unstructured":"Zhang, J., Bilal, M., Liu, S., Zhang, J., Lu, H., Luo, H., Luo, C., Shi, H., Iqbal, H.M.N., and Zhao, Y. (2020). Isolation, Identification and Antimicrobial Evaluation of Bactericides Secreting Bacillus subtilis Natto as a Biocontrol Agent. Processes, 8.","DOI":"10.3390\/pr8030259"},{"key":"ref_270","doi-asserted-by":"crossref","first-page":"1281","DOI":"10.4014\/jmb.1812.12058","article-title":"Nattokinase Crude Extract Inhibits Hepatocellular Carcinoma Growth in Mice","volume":"29","author":"Yan","year":"2019","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_271","doi-asserted-by":"crossref","first-page":"5863887","DOI":"10.1155\/2022\/5863887","article-title":"Nutritional Health Perspective of Natto: A Critical Review","volume":"2022","author":"Afzaal","year":"2022","journal-title":"Biochem. Res. Int."},{"key":"ref_272","doi-asserted-by":"crossref","first-page":"4085","DOI":"10.1002\/jsfa.13935","article-title":"Bioactive compounds from food-grade Bacillus","volume":"105","author":"Raphel","year":"2025","journal-title":"J. Sci. Food Agric."},{"key":"ref_273","doi-asserted-by":"crossref","unstructured":"Araki, R., Yamada, T., Maruo, K., Araki, A., Miyakawa, R., Suzuki, H., and Hashimoto, K. (2020). Gamma-Polyglutamic Acid-Rich Natto Suppresses Postprandial Blood Glucose Response in the Early Phase after Meals: A Randomized Crossover Study. Nutrients, 12.","DOI":"10.3390\/nu12082374"},{"key":"ref_274","doi-asserted-by":"crossref","first-page":"3597","DOI":"10.1021\/jf0117199","article-title":"Antioxidative Functions of Natto, A Kind of Fermented Soybeans:\u2009 Effect on LDL Oxidation and Lipid Metabolism in Cholesterol-Fed Rats","volume":"50","author":"Iwai","year":"2002","journal-title":"J. Agric. Food Chem."},{"key":"ref_275","doi-asserted-by":"crossref","first-page":"1696","DOI":"10.1248\/bpb.34.1696","article-title":"Antihypertensive Effects of Continuous Oral Administration of Nattokinase and Its Fragments in Spontaneously Hypertensive Rats","volume":"34","author":"Fujita","year":"2011","journal-title":"Biol. Pharm. Bull."},{"key":"ref_276","doi-asserted-by":"crossref","first-page":"176","DOI":"10.12938\/bmfh.2020-061","article-title":"Effects of a high-\u03b3-polyglutamic acid-containing natto diet on liver lipids and cecal microbiota of adult female mice","volume":"40","author":"Tamura","year":"2021","journal-title":"Biosci. Microbiota Food Health"},{"key":"ref_277","doi-asserted-by":"crossref","unstructured":"Han, A.L., Ryu, M.S., Yang, H.-J., Jeong, D.-Y., and Choi, K.H. (2024). Evaluation of Menopausal Syndrome Relief and Anti-Obesity Efficacy of the Korean Fermented Food Doenjang: A Randomized, Double-Blind Clinical Trial. Nutrients, 16.","DOI":"10.3390\/nu16081194"},{"key":"ref_278","doi-asserted-by":"crossref","first-page":"5436","DOI":"10.1038\/s41598-019-41691-3","article-title":"Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste","volume":"9","author":"Bahuguna","year":"2019","journal-title":"Sci. Rep."},{"key":"ref_279","doi-asserted-by":"crossref","first-page":"1578","DOI":"10.1016\/j.foodchem.2016.10.135","article-title":"Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes","volume":"221","author":"Lee","year":"2017","journal-title":"Food Chem."},{"key":"ref_280","doi-asserted-by":"crossref","unstructured":"Jung, J.Y., Han, S.-S., Kim, Z.-H., Kim, M.H., Kang, H.K., Jin, H.M., and Lee, M.H. (2021). In-Vitro Characterization of Growth Inhibition against the Gut Pathogen of Potentially Probiotic Lactic Acid Bacteria Strains Isolated from Fermented Products. Microorganisms, 9.","DOI":"10.3390\/microorganisms9102141"},{"key":"ref_281","doi-asserted-by":"crossref","first-page":"1444","DOI":"10.1080\/09168451.2018.1469395","article-title":"Do Bacterial community analysis in three types of the fermented seafood, jeotgal, produced in South Korea","volume":"82","author":"Song","year":"2018","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_282","doi-asserted-by":"crossref","first-page":"12","DOI":"10.1186\/s42779-024-00232-8","article-title":"Immunoenhancing and Antioxidant Potentials of Kimchi, an Ethnic Food from Korea, as a Probiotic and Postbiotic Food","volume":"11","author":"Nugroho","year":"2024","journal-title":"J. Ethn. Foods"},{"key":"ref_283","doi-asserted-by":"crossref","unstructured":"Kim, M.E., and Lee, J.S. (2024). The Potential of Korean Bioactive Substances and Functional Foods for Immune Enhancement. Int. J. Mol. Sci., 25.","DOI":"10.3390\/ijms25021334"},{"key":"ref_284","doi-asserted-by":"crossref","unstructured":"Das, G., Kameswaran, S., Ramesh, B., Bangeppagari, M., Nath, R., Das Talukdar, A., Shin, H.-S., and Patra, J.K. (2024). Anti-Aging Effect of Traditional Plant-Based Food: An Overview. Foods, 13.","DOI":"10.3390\/foods13233785"},{"key":"ref_285","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.ijfoodmicro.2011.10.021","article-title":"Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi","volume":"153","author":"Ko","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"ref_286","doi-asserted-by":"crossref","first-page":"367","DOI":"10.11002\/kjfp.2017.24.3.367","article-title":"Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis)","volume":"24","author":"Jang","year":"2017","journal-title":"Korean J. Food Preserv. (Food Sci. Preserv.)"},{"key":"ref_287","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1186\/s42779-024-00250-6","article-title":"Kimchi and Its Antiobesity and Anticancer Functions","volume":"11","author":"Park","year":"2024","journal-title":"J. Ethn. Foods"},{"key":"ref_288","first-page":"906","article-title":"Effects of kimchi supplementation and\/or exercise training on body composition and plasma lipids in obese middle school girls","volume":"30","author":"Baek","year":"2001","journal-title":"J. Korean Soc. Food Sci. Nutr."},{"key":"ref_289","doi-asserted-by":"crossref","unstructured":"Lee, N.-K., Lee, Y., Shin, D.-S., Choi, Y.-M., Lee, J., Park, E., and Paik, H.-D. (2025). Effect of Lactiplantibacillus plantarum DSW3805 Isolated from Kimchi for Gut Health Attenuating Colonic Inflammation in a Dextran Sulfate Sodium-Induced Mouse Model. Nutrients, 17.","DOI":"10.3390\/nu17071259"},{"key":"ref_290","doi-asserted-by":"crossref","unstructured":"Lee, Y.-J., Pan, Y., Kwack, K.-B., Chung, J.H., and Park, K.-Y. (2023). Increased Anticancer Activity of Organic Kimchi with Starters Demonstrated in HT-29 Cancer Cells. Appl. Sci., 13.","DOI":"10.3390\/app13116654"},{"key":"ref_291","unstructured":"(2018). WHO Standard for Fermented Milks (Standard No. CXS 243-2003)."},{"key":"ref_292","unstructured":"FAO (2003). Food and Agriculture Organization of the United Nations: Food Energy\u2014Methods of Analysis and Conversion Factors, Food and Agriculture Organization of the United Nations. FAO Food and Nutrition Paper 77."},{"key":"ref_293","doi-asserted-by":"crossref","first-page":"2978","DOI":"10.3168\/jds.2021-21326","article-title":"A new method for producing superior set yogurt, focusing on heat treatment and homogenization","volume":"105","author":"Ichimura","year":"2022","journal-title":"J. Dairy Sci."},{"key":"ref_294","first-page":"700","article-title":"Effect of denaturation of beta-lactoglobulin on texture properties of set-style nonfat yoghurt. 2. Firmness and flow properties","volume":"43","author":"Dannenberg","year":"1988","journal-title":"Milchwiss. Milk Sci. Int."},{"key":"ref_295","unstructured":"Rasic, J.L., and Kurmann, J.A. (1978). Yoghurt. Scientific Grounds, Technology, Manufacture and Preparations, Technical Dairy Publishing House."},{"key":"ref_296","doi-asserted-by":"crossref","first-page":"126419","DOI":"10.1016\/j.foodchem.2020.126419","article-title":"Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goat","volume":"317","author":"Nguyen","year":"2020","journal-title":"Food Chem."},{"key":"ref_297","doi-asserted-by":"crossref","first-page":"394","DOI":"10.1007\/s00253-006-0427-1","article-title":"Proteolytic systems of lactic acid bacteria","volume":"71","author":"Savijoki","year":"2006","journal-title":"Appl. Microbiol. Biotechnol."},{"key":"ref_298","doi-asserted-by":"crossref","first-page":"680","DOI":"10.1111\/j.1745-4514.2007.00137.x","article-title":"Hydrolysis of Major Dairy Proteins by Lactic Acid Bacteria from Bulgarian Yogurts","volume":"31","author":"Tzvetkova","year":"2007","journal-title":"J. Food Biochem."},{"key":"ref_299","doi-asserted-by":"crossref","unstructured":"Sumi, K., Tagawa, R., Yamazaki, K., Nakayama, K., Ichimura, T., Sanbongi, C., and Nakazato, K. (2023). Nutritional Value of Yogurt as a Protein Source: Digestibility\/Absorbability and Effects on Skeletal Muscle. Nutrients, 15.","DOI":"10.3390\/nu15204366"},{"key":"ref_300","doi-asserted-by":"crossref","first-page":"324","DOI":"10.1016\/j.jff.2017.03.021","article-title":"Screening for lactic acid bacteria in traditional fermented Tibetan yak milk and evaluating their probiotic and cholesterol-lowering potentials in rats fed a high-cholesterol diet","volume":"32","author":"Ding","year":"2017","journal-title":"J. Funct. Foods"},{"key":"ref_301","doi-asserted-by":"crossref","first-page":"112780","DOI":"10.1016\/j.foodres.2023.112780","article-title":"Effect of Levilactobacillus brevis as a starter on the flavor quality of radish paocai","volume":"168","author":"Zhang","year":"2023","journal-title":"Food Res. Int."},{"key":"ref_302","doi-asserted-by":"crossref","first-page":"e70366","DOI":"10.1002\/mnfr.70366","article-title":"Metabolomics-Based Functional Characterization of Levilactobacillus brevis: Insights into Probiotic and Antimicrobial Potential","volume":"70","author":"Ibrahim","year":"2026","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_303","doi-asserted-by":"crossref","first-page":"46","DOI":"10.3329\/bjas.v45i3.31045","article-title":"Effect of Different Levels of Water on the Qualitative Characteristics of Lassi Prepared from Reconstituted Milk","volume":"45","author":"Zohra","year":"2016","journal-title":"Bangladesh J. Anim. Sci."},{"key":"ref_304","first-page":"1150","article-title":"Dietetic Benefits of Yogurt-Based Beverage (Lassi) Becoming a Fact-Finding Probe in Research","volume":"13","author":"Saha","year":"2021","journal-title":"Int. J. Pharm. Res."},{"key":"ref_305","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1186\/s43014-024-00259-z","article-title":"Characterization of Indigenous Lactobacilli from Dairy Fermented Foods of Haryana as Potential Probiotics Utilizing Multiple Attribute Decision-Making Approach","volume":"6","author":"Samtiya","year":"2024","journal-title":"Food Prod. Process. Nutr."},{"key":"ref_306","doi-asserted-by":"crossref","first-page":"118093","DOI":"10.1016\/j.lwt.2025.118093","article-title":"Active Dried Co-Autochthonous Culture as Accelerators and Safety Enhancers in Thai-Salty Fish (Pla-ra) Fermentation: Laboratory and Large-Scale Studies","volume":"228","author":"Settachaimongkon","year":"2025","journal-title":"LWT"},{"key":"ref_307","first-page":"004","article-title":"Taste Active Components in Thai Foods: A Review of Thai Traditional Seasonings","volume":"S10","author":"Chotechuang","year":"2012","journal-title":"J. Nutr. Food Sci."},{"key":"ref_308","doi-asserted-by":"crossref","unstructured":"Rodpai, R., Sanpool, O., Thanchomnang, T., Wangwiwatsin, A., Sadaow, L., Phupiewkham, W., Boonroumkaew, P., Intapan, P.M., and Maleewong, W. (2021). Investigating the Microbiota of Fermented Fish Products (Pla-ra) from Different Communities of Northeastern Thailand. PLoS ONE, 16.","DOI":"10.1371\/journal.pone.0245227"},{"key":"ref_309","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1186\/s42779-024-00251-5","article-title":"Health Benefits and Functions of Salt-Fermented Fish","volume":"11","author":"Cha","year":"2024","journal-title":"J. Ethn. Food"},{"key":"ref_310","doi-asserted-by":"crossref","first-page":"19","DOI":"10.4109\/jslab1997.10.19","article-title":"Microorganisms and Technology of Philippine Fermented Foods","volume":"10","author":"Priscilla","year":"1999","journal-title":"J. Jpn. Lact. Acid Bact."},{"key":"ref_311","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1007\/s44187-025-00340-7","article-title":"Compositional Analysis and Nutritional Profiling of Southeast Asian Fermented Fish Products: Insights into Macronutrients, Micronutrients, and Bioactive Compounds","volume":"5","author":"Julmohammad","year":"2025","journal-title":"Discov. Food"},{"key":"ref_312","unstructured":"Hersh, J. (2021). Yoghurt: A Global History, Reaktion Books."},{"key":"ref_313","first-page":"129","article-title":"Fermented Fish Product (Pla-ra) from Marine Fish and Preservation","volume":"42","author":"Sangjindavong","year":"2008","journal-title":"Kasetsart J. Nat. Sci."},{"key":"ref_314","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/j.cofs.2017.07.001","article-title":"Technological and nutritional aspects of indigenous Latin America fermented foods","volume":"13","author":"Ramos","year":"2017","journal-title":"Curr. Opin. Food Sci."},{"key":"ref_315","doi-asserted-by":"crossref","unstructured":"Jimenez, M.E., O\u2019Donovan, C.M., de Ullivarri, M.F., and Cotter, P.D. (2022). Microorganisms present in artisanal fermented food from South America. Front. Microbiol., 13.","DOI":"10.3389\/fmicb.2022.941866"},{"key":"ref_316","doi-asserted-by":"crossref","unstructured":"Carboni, A.D., Martins, G.N., G\u00f3mez-Zavaglia, A., and Castilho, P.C. (2023). Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America. Fermentation, 9.","DOI":"10.3390\/fermentation9040315"},{"key":"ref_317","doi-asserted-by":"crossref","first-page":"360","DOI":"10.1590\/fst.15220","article-title":"Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)","volume":"41","year":"2021","journal-title":"Food Sci. Technol."},{"key":"ref_318","doi-asserted-by":"crossref","unstructured":"Eissa, A. (2015). The role of yeast and lactic acid bacteria in the production of fermented beverages in South America. Food Production and Industry, IntechOpen.","DOI":"10.5772\/59527"},{"key":"ref_319","doi-asserted-by":"crossref","first-page":"e479","DOI":"10.7717\/peerj.479","article-title":"Local domestication of lactic acid bacteria via cassava beer fermentation","volume":"2","author":"Colehour","year":"2014","journal-title":"PeerJ"},{"key":"ref_320","doi-asserted-by":"crossref","first-page":"e1962","DOI":"10.7717\/peerj.1962","article-title":"Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)","volume":"4","author":"Freire","year":"2016","journal-title":"PeerJ"},{"key":"ref_321","doi-asserted-by":"crossref","unstructured":"Bassi, D., Orr\u00f9, L., Vasquez, J.C., Cocconcelli, P.S., and Fontana, C. (2020). Peruvian chicha: A focus on the microbial populations of this ancient maize-based fermented beverage. Microorganisms, 8.","DOI":"10.3390\/microorganisms8010093"},{"key":"ref_322","doi-asserted-by":"crossref","first-page":"46","DOI":"10.1007\/s11274-018-2429-4","article-title":"Microbial community and physicochemical dynamics during the production of \u2018Chicha\u2019, a traditional beverage of Indigenous people of Brazil","volume":"34","author":"Resende","year":"2018","journal-title":"World J. Microbiol. Biotechnol."},{"key":"ref_323","doi-asserted-by":"crossref","first-page":"210","DOI":"10.1016\/j.fm.2014.08.009","article-title":"Physicochemical and microbiological characterization of chicha, a rice-based fermented beverage produced by Umutina Brazilian Amerindians","volume":"46","author":"Puerari","year":"2015","journal-title":"Food Microbiol."},{"key":"ref_324","doi-asserted-by":"crossref","unstructured":"Penna, A.L.B., Nero, L.A., and Todorov, S.D. (2017). Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications. Food Biology Series, CRC Press.","DOI":"10.1201\/9781315369433"},{"key":"ref_325","doi-asserted-by":"crossref","first-page":"839","DOI":"10.5897\/AJMR2013.6240","article-title":"Bacterial dynamics and chemical changes during the spontaneous production of the fermented porridge (Calugi) from cassava and corn","volume":"8","author":"Rosane","year":"2014","journal-title":"Afr. J. Microbiol. Res."},{"key":"ref_326","doi-asserted-by":"crossref","first-page":"146","DOI":"10.1016\/j.ijfoodmicro.2007.06.020","article-title":"Microbial population present in fermented beverage \u2018cauim\u2019 produced by Brazilian Amerindians","volume":"120","author":"Almeida","year":"2007","journal-title":"Int. J. Food Microbiol."},{"key":"ref_327","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1186\/s42779-022-00153-4","article-title":"Traditional Brazilian Fermented Foods: Cultural and Technological Aspects","volume":"9","author":"Lima","year":"2022","journal-title":"J. Ethn. Food"},{"key":"ref_328","doi-asserted-by":"crossref","first-page":"966","DOI":"10.1111\/j.1567-1364.2007.00241.x","article-title":"Yeast diversity in rice\u2013cassava fermentations produced by the indigenous Tapirap\u00e9 people of Brazil","volume":"7","author":"Schwan","year":"2007","journal-title":"FEMS Yeast Res."},{"key":"ref_329","doi-asserted-by":"crossref","unstructured":"Kljak, K., Duvnjak, M., Bedekovi\u0107, D., Ki\u0161, G., Janje\u010di\u0107, Z., and Grbe\u0161a, D. (2021). Commercial Corn Hybrids as a Single Source of Dietary Carotenoids: Effect on Egg Yolk Carotenoid Profile and Pigmentation. Sustainability, 13.","DOI":"10.3390\/su132112287"},{"key":"ref_330","doi-asserted-by":"crossref","first-page":"e00588-20","DOI":"10.1128\/AEM.00588-20","article-title":"Nitrogen Fixation in Pozol, a Traditional Fermented Beverage","volume":"86","author":"Rizo","year":"2020","journal-title":"Appl. Environ. Microbiol."},{"key":"ref_331","doi-asserted-by":"crossref","unstructured":"Reyes-Pav\u00f3n, D., Soto-Sigala, K.S., Cano-Sampedro, E., M\u00e9ndez-Trujillo, V., Navarro-Ibarra, M.J., P\u00e9rez-Pasten-Borja, R., Olvera-Sandoval, C., and Torres-Maravilla, E. (2024). Pigmented Native Maize: Unlocking the Potential of Anthocyanins and Bioactive Compounds from Traditional to Functional Beverages. Beverages, 10.","DOI":"10.3390\/beverages10030069"},{"key":"ref_332","doi-asserted-by":"crossref","unstructured":"L\u00f3pez-Reynoso, M., Mart\u00ednez-Medina, G.A., Londo\u00f1o-Hern\u00e1ndez, L., Aguilar-Zarate, P., Hern\u00e1ndez-Beltr\u00e1n, J.U., and Hern\u00e1ndez-Almanza, A.Y. (2026). Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential\u2014An Overview. Foods, 15.","DOI":"10.3390\/foods15010027"},{"key":"ref_333","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.ijfoodmicro.2014.12.027","article-title":"Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina","volume":"198","author":"Cocconcelli","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"ref_334","doi-asserted-by":"crossref","first-page":"577","DOI":"10.1007\/s13213-017-1290-2","article-title":"Traditional fermented beverages from Mexico as a potential probiotic source","volume":"67","year":"2017","journal-title":"Ann. Microbiol."},{"key":"ref_335","doi-asserted-by":"crossref","first-page":"165","DOI":"10.29059\/cienciauat.v13i1.871","article-title":"Bebida fermentada elaborada con bacterias \u00e1cido l\u00e1cticas aisladas del pozol tradicional chiapaneco","volume":"13","year":"2018","journal-title":"CienciaUAT"},{"key":"ref_336","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1017\/S0954422416000202","article-title":"Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: A neglected food group","volume":"30","author":"Baschali","year":"2017","journal-title":"Nutr. Res. Rev."},{"key":"ref_337","doi-asserted-by":"crossref","first-page":"e13362","DOI":"10.1111\/1541-4337.13362","article-title":"A review on fermented vegetables: Microbial community and potential upgrading strategy via inoculated fermentation","volume":"23","author":"Xu","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_338","doi-asserted-by":"crossref","unstructured":"Axelsson, L., Bjerke, G.A., McLeod, A., Berget, I., and Holck, A.L. (2020). Growth Behavior of Listeria monocytogenes in a Traditional Norwegian Fermented Fish Product (Rakfisk), and Its Inhibition through Bacteriophage Addition. Foods, 9.","DOI":"10.3390\/foods9020119"},{"key":"ref_339","doi-asserted-by":"crossref","unstructured":"Sankaranarayanan, N., and Dhanasekaran, D. (2020). Ethnic Selected Fermented Foods of Greece. Fermented Food Products, Taylor & Francis Group. [1st ed.].","DOI":"10.1201\/9780429274787"},{"key":"ref_340","doi-asserted-by":"crossref","unstructured":"Bekatorou, A. (2019). Vinegars Made with Kefir. Advances in Vinegar Production, Taylor & Francis Group. [1st ed.].","DOI":"10.1201\/9781351208475"},{"key":"ref_341","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.tifs.2021.04.041","article-title":"A Comparison of Milk Kefir and Water Kefir: Physical, Chemical, Microbiological and Functional Properties","volume":"113","author":"Greene","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_342","doi-asserted-by":"crossref","first-page":"e00052-16","DOI":"10.1128\/mSystems.00052-16","article-title":"Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir","volume":"1","author":"Walsh","year":"2016","journal-title":"mSystems"},{"key":"ref_343","doi-asserted-by":"crossref","first-page":"686","DOI":"10.1111\/jam.14107","article-title":"Kefir Microorganisms: Their Role in Grain Assembly and Health Properties of Fermented Milk","volume":"126","author":"Bengoa","year":"2019","journal-title":"J. Appl. Microbiol."},{"key":"ref_344","doi-asserted-by":"crossref","first-page":"388","DOI":"10.2174\/18734316MTE0qOTgs4","article-title":"Functional Properties of Kefiran in Medical Field and Food Industry","volume":"23","author":"Salari","year":"2021","journal-title":"Curr. Pharm. Biotechnol."},{"key":"ref_345","doi-asserted-by":"crossref","unstructured":"Tzavaras, D., Papadelli, M., and Ntaikou, I. (2022). From Milk Kefir to Water Kefir: Assessment of Fermentation Processes, Microbial Changes and Evaluation of the Produced Beverages. Fermentation, 8.","DOI":"10.3390\/fermentation8030135"},{"key":"ref_346","doi-asserted-by":"crossref","first-page":"82","DOI":"10.1017\/S0954422416000275","article-title":"Milk Kefir: Nutritional, Microbiological and Health Benefits","volume":"30","author":"Rosa","year":"2017","journal-title":"Nutr. Res. Rev."},{"key":"ref_347","first-page":"86","article-title":"Alkoll\u00fc Fermente S\u00fct \u0130\u00e7ecekleri: Kefir ve Kimizin \u00d6zellikleri ve \u0130nsan Beslenmesindeki \u00d6nemi","volume":"6","author":"Karagozlu","year":"2000","journal-title":"Gida"},{"key":"ref_348","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1590\/fst.27919","article-title":"Alternative Source of Probiotics for Lactose Intolerance and Vegan Individuals: Sugary Kefir","volume":"40","author":"Altan","year":"2020","journal-title":"Food Sci. Technol."},{"key":"ref_349","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/j.fm.2018.02.007","article-title":"Oxygen and Diverse Nutrients Influence the Water Kefir Fermentation Process","volume":"73","author":"Laureys","year":"2018","journal-title":"Food Microbiol."},{"key":"ref_350","doi-asserted-by":"crossref","first-page":"3261","DOI":"10.1080\/10942912.2023.2280437","article-title":"Nutritional and Functional Properties of Kefir","volume":"26","author":"Saleem","year":"2023","journal-title":"Int. J. Food Prop."},{"key":"ref_351","doi-asserted-by":"crossref","first-page":"340","DOI":"10.1080\/19476337.2014.981588","article-title":"A Review: Chemical, Microbiological and Nutritional Characteristics of Kefir","volume":"13","author":"Arslan","year":"2015","journal-title":"CyTA-J. Food"},{"key":"ref_352","doi-asserted-by":"crossref","first-page":"28","DOI":"10.1186\/s13099-017-0178-9","article-title":"Probiotic Engineering: Towards Development of Robust Probiotic Strains with Enhanced Functional Properties and for Targeted Control of Enteric Pathogens","volume":"9","author":"Mathipa","year":"2017","journal-title":"Gut Pathog."},{"key":"ref_353","doi-asserted-by":"crossref","unstructured":"Bourrie, B.C.T., Willing, B.P., and Cotter, P.D. (2016). The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir. Front. Microbiol., 7.","DOI":"10.3389\/fmicb.2016.00647"},{"key":"ref_354","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1016\/j.ejpb.2021.05.015","article-title":"Pre-Formulation and Delivery Strategies for the Development of Bacteriocins as Next Generation Antibiotics","volume":"165","author":"Flynn","year":"2021","journal-title":"Eur. J. Pharm. Biopharm."},{"key":"ref_355","doi-asserted-by":"crossref","unstructured":"Qaisrani, Z.N., Lin, W.P., Lay, B.B., Phyo, K.Y., San, M.M., Awaeloh, N., Aunsorn, S., Pattanayaiying, R., Na Ayudthaya, S.P., and Hongkulsup, C. (2025). The Impact of Kefir Consumption on Inflammation, Oxidative Stress Status, and Metabolic-Syndrome-Related Parameters in Animal Models: A Systematic Review and Meta-Analysis. Foods, 14.","DOI":"10.3390\/foods14122077"},{"key":"ref_356","doi-asserted-by":"crossref","first-page":"874","DOI":"10.1007\/s12602-018-9435-6","article-title":"Kefir Accelerates Burn Wound Healing Through Inducing Fibroblast Cell Migration in vitro and Modulating the Expression of IL-1\u00df, TGF-\u00df1, and bFGF genes in vivo","volume":"11","author":"Oryan","year":"2018","journal-title":"Probiotics Antimicrob. Proteins"},{"key":"ref_357","doi-asserted-by":"crossref","unstructured":"Yang, L., Xie, X., Li, Y., Wu, L., Fan, C., Liang, T., Xi, Y., Yang, S., Li, H., and Zhang, J. (2021). Evaluation of the cholesterol-lowering mechanism of Enterococcus faecium strain 132 and Lactobacillus paracasei strain 201 in hypercholesterolemia rats. Nutrients, 13.","DOI":"10.3390\/nu13061982"},{"key":"ref_358","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1017\/S0007114518001861","article-title":"Effect of Bifidobacterium lactis HN019 on inflammatory markers and oxidative stress in subjects with and without the metabolic syndrome","volume":"120","author":"Bernini","year":"2018","journal-title":"Br. J. Nutr."},{"key":"ref_359","doi-asserted-by":"crossref","first-page":"110287","DOI":"10.1016\/j.foodres.2021.110287","article-title":"Potential mechanistic pathways underlying intestinal and hepatic effects of kefir in high-fructose-fed rats","volume":"143","author":"Akar","year":"2021","journal-title":"Food Res. Int."},{"key":"ref_360","doi-asserted-by":"crossref","unstructured":"Lau, S.W., Chong, A.Q., Chin, N.L., Talib, R.A., and Basha, R.K. (2021). Sourdough microbiome comparison and benefits. Microorganisms, 9.","DOI":"10.3390\/microorganisms9071355"},{"key":"ref_361","doi-asserted-by":"crossref","first-page":"125620","DOI":"10.1016\/j.foodchem.2019.125620","article-title":"Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread","volume":"306","author":"Fekri","year":"2020","journal-title":"Food Chem."},{"key":"ref_362","doi-asserted-by":"crossref","unstructured":"Alkay, Z., Falah, F., Cankurt, H., and Dertli, E. (2024). Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential. Foods, 13.","DOI":"10.3390\/foods13111732"},{"key":"ref_363","doi-asserted-by":"crossref","first-page":"2404","DOI":"10.1080\/10408398.2020.1853037","article-title":"Cereal grain-based functional beverages: From cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features","volume":"62","author":"Xiong","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_364","doi-asserted-by":"crossref","first-page":"261","DOI":"10.1007\/s00217-007-0719-4","article-title":"Microbial and chemical analysis of a kvass fermentation","volume":"227","author":"Dlusskaya","year":"2008","journal-title":"Eur. Food Res. Technol."},{"key":"ref_365","doi-asserted-by":"crossref","first-page":"34","DOI":"10.15414\/jmbfs.2015.4.special3.34-39","article-title":"Health benefits of kvass manufactured from rye wholemeal bread","volume":"4","author":"Mickowska","year":"2015","journal-title":"J. Microbiol. Biotechnol. Food Sci."},{"key":"ref_366","first-page":"67","article-title":"Quality parameters of fermented kvass extract","volume":"1","author":"Lidums","year":"2016","journal-title":"Chem. Technol."},{"key":"ref_367","doi-asserted-by":"crossref","first-page":"1175","DOI":"10.1007\/s00449-022-02734-8","article-title":"Fermentation process optimization, chemical analysis, and storage stability evaluation of a probiotic barley malt kvass","volume":"45","author":"Wang","year":"2022","journal-title":"Bioprocess. Biosyst. Eng."},{"key":"ref_368","doi-asserted-by":"crossref","unstructured":"Kaszuba, J., Ja\u0144czak-Pieni\u0105\u017cek, M., Migut, D., Kapusta, I., and Buczek, J. (2024). Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials. Foods, 13.","DOI":"10.3390\/foods13030357"},{"key":"ref_369","doi-asserted-by":"crossref","unstructured":"Bjerke, G.A., Rudi, K., Avershina, E., Moen, B., Blom, H., and Axelsson, L. (2019). Exploring the Brine Microbiota of a Traditional Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions. Foods, 8.","DOI":"10.3390\/foods8020072"},{"key":"ref_370","doi-asserted-by":"crossref","unstructured":"Kotzekidou, P., and Tsakalidou, E. (2005). Fermentation Biotechnology of Plant-Based Traditional Foods of the Middle East and Mediterranean Region. Food Biotechnology, CRC Press.","DOI":"10.1201\/9781420027976.ch3.19"}],"container-title":["Molecules"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/8\/1353\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,4,20]],"date-time":"2026-04-20T14:55:00Z","timestamp":1776696900000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1420-3049\/31\/8\/1353"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,4,20]]},"references-count":370,"journal-issue":{"issue":"8","published-online":{"date-parts":[[2026,4]]}},"alternative-id":["molecules31081353"],"URL":"https:\/\/doi.org\/10.3390\/molecules31081353","relation":{},"ISSN":["1420-3049"],"issn-type":[{"value":"1420-3049","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,4,20]]}}}