Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease

In vitro and in vivo investigations of probiotic properties of lactic acid bacteria isolated from Chinese traditional sourdough

(2019) Yang Li et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Conjugated Linoleic Acid Effects on Cancer, Obesity, and Atherosclerosis: A Review of Pre-Clinical and Human Trials with Current Perspectives

(2019) Laura J. den Hartigh   Nutrients

Modern perspectives on the health benefits of kefir in next generation sequencing era: Improvement of the host gut microbiota

(2018) Dong-Hyeon Kim et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

A review on health benefits of kombucha nutritional compounds and metabolites

(2018) Jessica Martínez Leal et al.   CyTA-Journal of Food

Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation

(2018) Francesca De Filippis et al.   FOOD MICROBIOLOGY

Postprandial Gastrointestinal Function Differs after Acute Administration of Sourdough Compared with Brewer's Yeast Bakery Products in Healthy Adults

(2018) Barbara Polese et al.   JOURNAL OF NUTRITION

Antibacterial activity of polyphenolic fraction of Kombucha against Vibrio cholerae : targeting cell membrane

(2018) D. Bhattacharya et al.   LETTERS IN APPLIED MICROBIOLOGY

Isothiocyanates: An Overview of Their Antimicrobial Activity against Human Infections

(2018) Letizia Romeo et al.   MOLECULES

Clinical trials of kimchi intakes on the regulation of metabolic parameters and colon health in healthy Korean young adults

(2018) Hee-Young Kim et al.   Journal of Functional Foods

A review on health benefits of kombucha nutritional compounds and metabolites

(2018) Jessica Martínez Leal et al.   CyTA-Journal of Food

Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations

(2018) Tiago Touret et al.   PLoS One

Lacto-fermented sauerkraut improves symptoms in IBS patients independent of product pasteurisation – a pilot study

(2018) Elsa Sandberg Nielsen et al.   Food & Function

Fermented Foods as a Dietary Source of Live Organisms

(2018) Shannon Rezac et al.   Frontiers in Microbiology

Kombucha: a systematic review of the empirical evidence of human health benefit

(2018) Julie M. Kapp et al.   ANNALS OF EPIDEMIOLOGY

Bioactivity of soy-based fermented foods: A review

(2018) Zhen-Hui Cao et al.   BIOTECHNOLOGY ADVANCES

An insight into the health benefits of fermented soy products

(2018) Muthukumaran Jayachandran et al.   FOOD CHEMISTRY

Reduction in Gastroesophageal Reflux Disease Symptoms Is Associated with Miso Soup Intake in a Population-Based Cross-Sectional Study: The Nagahama Study

(2018) Fumika MANO et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Effect of administering kefir on the changes in fecal microbiota and symptoms of inflammatory bowel disease: A randomized controlled trial

(2018) Ilkay Yilmaz et al.   Turkish Journal of Gastroenterology

Kombucha Beverage from Green, Black and Rooibos Teas: A Comparative Study Looking at Microbiology, Chemistry and Antioxidant Activity

(2018) Francesca Gaggìa et al.   Nutrients

Dynamic changes of bacterial communities and nitrite character during northeastern Chinese sauerkraut fermentation

(2017) Qi Zhou et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Diet-derived changes by sourdough-fermented rye bread in exhaled breath aspiration ion mobility spectrometry profiles in individuals with mild gastrointestinal symptoms

(2017) Kaisa Raninen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Therapeutic effect of lyophilized, Kefir-fermented milk on constipation among persons with mental and physical disabilities

(2017) Rumiko Maki et al.   Japan Journal of Nursing Science

Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread

(2017) Nore Struyf et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A 100-Year Review: Yogurt and other cultured dairy products

(2017) Kayanush J. Aryana et al.   JOURNAL OF DAIRY SCIENCE

Identification of Microbial Profile of Koji Using Single Molecule, Real-Time Sequencing Technology

(2017) Wenyan Hui et al.   JOURNAL OF FOOD SCIENCE

A lactic acid bacterium isolated from kimchi ameliorates intestinal inflammation in DSS-induced colitis

(2017) Jin-Soo Park et al.   JOURNAL OF MICROBIOLOGY

Kefir alleviates obesity and hepatic steatosis in high-fat diet-fed mice by modulation of gut microbiota and mycobiota: targeted and untargeted community analysis with correlation of biomarkers

(2017) Dong-Hyeon Kim et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Bacterial diversity and community structure during fermentation of Chinese sauerkraut with Lactobacillus casei 11MZ-5-1 by Illumina Miseq sequencing

(2017) R. Du et al.   LETTERS IN APPLIED MICROBIOLOGY

Milk kefir: nutritional, microbiological and health benefits

(2017) Damiana D. Rosa et al.   NUTRITION RESEARCH REVIEWS

Modulation of gut microbiota and increase in fecal water content in mice induced by administration of Lactobacillus kefiranofaciens DN1

(2017) Dana Jeong et al.   Food & Function

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

(2017) Reijo Laatikainen et al.   Nutrients

Novel antimicrobial activities of a peptide derived from a Japanese soybean fermented food, Natto, against Streptococcus pneumoniae and Bacillus subtilis group strains

(2017) Manabu Kitagawa et al.   AMB Express

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads

(2017) Erica Pontonio et al.   Scientific Reports

Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

(2016) R. Laatikainen et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Lactobacillus plantarum HAC01 regulates gut microbiota and adipose tissue accumulation in a diet-induced obesity murine model

(2016) Soyoung Park et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

(2016) Maciej Kuligowski et al.   CyTA-Journal of Food

Kombucha tea fermentation: Microbial and biochemical dynamics

(2016) Somnath Chakravorty et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ecological robustness of the gut microbiota in response to ingestion of transient food-borne microbes

(2016) Chenhong Zhang et al.   ISME Journal

Isoflavone composition, polyphenols content and antioxidative activity of soybean seeds during tempeh fermentation

(2016) Maciej Kuligowski et al.   CyTA-Journal of Food

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review

(2016) Jayanta Kumar Patra et al.   Frontiers in Microbiology

Bioactive Molecules Released in Food by Lactic Acid Bacteria: Encrypted Peptides and Biogenic Amines

(2016) Enrica Pessione et al.   Frontiers in Microbiology

Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures

(2015) Débora Ferreira Zanirati et al.   ANAEROBE

Exopolysaccharides Produced by Lactic Acid Bacteria and Bifidobacteria as Fermentable Substrates by the Intestinal Microbiota

(2015) Nuria Salazar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree

(2015) Pasquale Filannino et al.   FOOD MICROBIOLOGY

Rapid Detection of Lactobacillus kefiranofaciens in Kefir Grain and Kefir Milk Using Newly Developed Real-Time PCR

(2015) DONG-HYEON KIM et al.   JOURNAL OF FOOD PROTECTION

Contrasting effects of fresh and fermented kimchi consumption on gut microbiota composition and gene expression related to metabolic syndrome in obese Korean women

(2015) Kyungsun Han et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Enhancement of β-secretase inhibition and antioxidant activities oftempeh, a fermented soybean cake through enrichment of bioactive aglycones

(2015) Aliya Ahmad et al.   PHARMACEUTICAL BIOLOGY

Kaempferol and inflammation: From chemistry to medicine

(2015) Kasi Pandima Devi et al.   PHARMACOLOGICAL RESEARCH

Fate, activity, and impact of ingested bacteria within the human gut microbiota

(2015) Muriel Derrien et al.   TRENDS IN MICROBIOLOGY

Effects of a kefir supplement on symptoms, colonic transit, and bowel satisfaction score in patients with chronic constipation: A pilot study

(2015) Ilker Turan et al.   Turkish Journal of Gastroenterology

Screening of immunomodulatory and adhesive Lactobacillus with antagonistic activities against Salmonella from fermented vegetables

(2015) Junchang Feng et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α2-Gliadin or Gluten

(2015) Niklas Engström et al.   Nutrients

A single-dose of oral nattokinase potentiates thrombolysis and anti-coagulation profiles

(2015) Yuko Kurosawa et al.   Scientific Reports

Milk kefir: composition, microbial cultures, biological activities, and related products

(2015) Maria R. Prado et al.   Frontiers in Microbiology

Thrombolytic Effects in vivo of Nattokinase in a Carrageenan-Induced Rat Model of Thrombosis

(2014) Jianping Xu et al.   ACTA HAEMATOLOGICA

Diet and Cancer Risk in the Korean Population: A Meta-analysis

(2014) Hae Dong Woo et al.   Asian Pacific Journal of Cancer Prevention

Antioxidant activities of kombucha prepared from three different substrates and changes in content of probiotics during storage

(2014) Caili Fu et al.   Food Science and Technology

Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing

(2014) Su Yun Lee et al.   FOOD CHEMISTRY

Kefir exhibits anti-proliferative and pro-apoptotic effects on colon adenocarcinoma cells with no significant effects on cell migration and invasion

(2014) NATHALIE KHOURY et al.   INTERNATIONAL JOURNAL OF ONCOLOGY

Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food

(2014) Kun-Young Park et al.   JOURNAL OF MEDICINAL FOOD

Characterization of starter kimchi fermented withLeuconostoc kimchiiGJ2 and its cholesterol-lowering effects in rats fed a high-fat and high-cholesterol diet

(2014) Se Yeon Jo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of Breadmaking Process on In Vitro Gut Microbiota Parameters in Irritable Bowel Syndrome

(2014) Adele Costabile et al.   PLoS One

Microbiological, technological and therapeutic properties of kefir: a natural probiotic beverage

(2013) Analy Machado de Oliveira Leite et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples

(2013) Alan J. Marsh et al.   FOOD MICROBIOLOGY

Microbial succession and metabolite changes during fermentation of dongchimi, traditional Korean watery kimchi

(2013) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Current Evidence on Physiological Activity and Expected Health Effects of Kombucha Fermented Beverage

(2013) Ilmāra Vīna et al.   JOURNAL OF MEDICINAL FOOD

Hepatoprotective effects of kombucha tea: identification of functional strains and quantification of functional components

(2013) Yong Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Lactobacillus plantarum passage through an oro-gastro-intestinal tract simulator: Carrier matrix effect and transcriptional analysis of genes associated to stress and probiosis

(2013) P. Bove et al.   MICROBIOLOGICAL RESEARCH

Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats

(2012) Ahmed Aloulou et al.   BMC Complementary and Alternative Medicine

Controlled fermentation of kimchi using naturally occurring antimicrobial agents

(2012) Jinsol Kim et al.   FOOD MICROBIOLOGY

Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation

(2012) Sang Hyeon Jeong et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

d-Saccharic acid 1,4-lactone protects diabetic rat kidney by ameliorating hyperglycemia-mediated oxidative stress and renal inflammatory cytokines via NF-κB and PKC signaling

(2012) Semantee Bhattacharya et al.   TOXICOLOGY AND APPLIED PHARMACOLOGY

Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut

(2012) Zhihui Yu et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

In vitro assay of the antimicrobial activity of kephir against bacterial and fungal strains

(2011) Mariana Carmen Chifiriuc et al.   ANAEROBE

Effect of Kefir on the Oxidative Stress Due to Lead in Rats

(2011) A. Ozcan et al.   JOURNAL OF APPLIED ANIMAL RESEARCH

Modulation of rat hepatic and kidney phase II enzymes by cabbage juices: comparison with the effects of indole-3-carbinol and phenethyl isothiocyanate

(2010) Violetta Krajka-Kuźniak et al.   BRITISH JOURNAL OF NUTRITION

Kefir Improves the Efficacy and Tolerability of Triple Therapy in Eradicating Helicobacter pylori

(2010) Onder Bekar et al.   JOURNAL OF MEDICINAL FOOD

Gluten-free Sourdough Wheat Baked Goods Appear Safe for Young Celiac Patients: A Pilot Study

(2010) Raffaella Di Cagno et al.   JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION

Comparative healing property of kombucha tea and black tea against indomethacin-induced gastric ulceration in mice: possible mechanism of action

(2010) Debashish Banerjee et al.   Food & Function

A Randomized Clinical Trial Measuring the Influence of Kefir on Antibiotic-Associated Diarrhea

(2009) Daniel J. Merenstein et al.   ARCHIVES OF PEDIATRICS & ADOLESCENT MEDICINE

Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean usingRhizopus oligosporus

(2009) Chen-Tien Chang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Purification and Characterization of Nattokinase from Bacillus subtilis Natto B-12

(2009) Cong Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Identification of Lactic Acid Bacterial Strains with High Conjugated Linoleic Acid-Producing Ability from Natural Sauerkraut Fermentations

(2009) Z. Zeng et al.   JOURNAL OF FOOD SCIENCE

Effects of Kombucha on oxidative stress induced nephrotoxicity in rats

(2009) Ola Gharib   Chinese Medicine

Antimicrobial Activity of Broth Fermented with Kefir Grains

(2008) Karoline R. Silva et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Inhibitory effect of kefiran on ovalbumin-induced lung inflammation in a murine model of asthma

(2008) Ok-Kyoung Kwon et al.   ARCHIVES OF PHARMACAL RESEARCH

Identification of Two Major Ammonia-Releasing Reactions Involved in Secondary Natto Fermentation

(2008) Shigeki KADA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Multi-targeted therapy of cancer by genistein

(2008) Sanjeev Banerjee et al.   CANCER LETTERS

Changes in free-radical scavenging ability of kombucha tea during fermentation

(2008) R. Jayabalan et al.   FOOD CHEMISTRY

Analysis of yeast and archaeal population dynamics in kimchi using denaturing gradient gel electrophoresis

(2008) H CHANG et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria

(2008) C. G. Rizzello et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Hypocholesterolaemic and antioxidant effects of kombucha tea in high-cholesterol fed mice

(2008) Zhi-Wei Yang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE