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Food Reviews International Volume 39, 2023 - Issue 8
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Review

A Review on Fruit and Vegetable Fermented Beverage-Benefits of Microbes and Beneficial Effects

Zizhong Tanga College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3508-6057View further author information
ORCID Icon,
Zhiqiao Zhaoa College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
,
Xulong Wub Chengdu Agricultural College, Chengdu, Sichuan, ChinaView further author information
,
Wenjie Lina College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
,
Yihan Qina College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaORCID Iconhttps://orcid.org/0000-0002-2856-2262View further author information
ORCID Icon,
Hui Chena College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaORCID Iconhttps://orcid.org/0000-0001-9185-1764View further author information
ORCID Icon,
Yujun Wanc Sichuan Food and Fermentation Industry Research and Design Institute, Chengdu,Sichuan, ChinaView further author information
,
Caixia Zhoua College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaORCID Iconhttps://orcid.org/0000-0001-9365-0050View further author information
ORCID Icon,
Tongliang Bua College of Life Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
,
Hong Chend College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, ChinaView further author information
&
Yirong Xiaoe Sichuan Agricultural University Hospital, Ya’an, Sichuan, ChinaView further author information
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Pages 4835-4872 | Published online: 31 Jan 2022

Citations (8)

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Shiqi Li, Xiaoshuang Liu, Leran Wang, Kai Wang, Menghui Li, Xingnan Wang, Yahong Yuan, Tianli Yue, Rui Cai & Zhouli Wang. (2023) Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Articles from other publishers (7)

Dilinu Kuerban, Jing Lu, Zekun Huangfu, Liang Wang, Yanan Qin & Minwei Zhang. (2023) Optimization of Fermentation Conditions and Metabolite Profiling of Grape Juice Fermented with Lactic Acid Bacteria for Improved Flavor and Bioactivity. Foods 12:12, pages 2407.
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Jichun Zhao, Zhengwei Tan, Ruyu Zhang, Weizhou Li, Fuhua Li & Jian Ming. (2023) Effects of brine- and NaCl- fermented carrots on lipid metabolism and gut microbiota in high-fat diet-fed mice. Journal of Functional Foods 105, pages 105564.
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Mapula R. Moloto, Stephen A. Akinola, Faith Seke, Tinotenda Shoko, Yasmina Sultanbawa, Jerry L. Shai, Fabienne Remize & Dharini Sivakumar. (2023) Influence of Fermentation on Functional Properties and Bioactivities of Different Cowpea Leaf Smoothies during In Vitro Digestion. Foods 12:8, pages 1701.
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César Iván Ojeda-Linares, Mariana Vallejo & Alejandro Casas. (2023) Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo. Frontiers in Sustainable Food Systems 6.
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Anbarasan Rajan, Sumit Kumar, Chikkaballpur Krishnappa Sunil, Mahendran Radhakrishnan & Ashish Rawson. (2022) Recent advances in the utilization of industrial byproducts and wastes generated at different stages of tomato processing: Status report. Journal of Food Processing and Preservation 46:11.
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Teresa Pinto, Alice Vilela & Fernanda Cosme. (2022) Chemical and Sensory Characteristics of Fruit Juice and Fruit Fermented Beverages and Their Consumer Acceptance. Beverages 8:2, pages 33.
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Trina Ekawati Tallei, Fatimawali, Afriza Yelnetty, Diah Kusumawaty, Yunus Effendi, Moon Nyeo Park, Fahad A. Alhumaydhi, Talha Bin Emran & Bonglee Kim. (2022) Predictive Microbial Community and Functional Gene Expression Profiles in Pineapple Peel Fermentation Using 16S rRNA Gene Sequences. Fermentation 8:5, pages 194.
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