Fermented Beverage | List of Frontiers open access articles

Original Research

Published on 21 Oct 2016

Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi

in Microbiotechnology

Ruby Yadav
Anil K. Puniya
Pratyoosh Shukla

Frontiers in Microbiology

doi 10.3389/fmicb.2016.01683

28,718 views
200 citations

Original Research

Published on 01 Feb 2023

Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo

in Sustainable Food Processing

César Iván Ojeda-Linares
Mariana Vallejo
Alejandro Casas

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2022.1067598

14,118 views
8 citations

Review

Published on 29 Jan 2025

A review on the microbiology of Ethiopian traditional fermented beverage products

in Nutrition and Microbes

Guesh Mulaw
Trhas Gebregziabher
Teklemichael Tesfay

Frontiers in Nutrition

doi 10.3389/fnut.2025.1519547

6,132 views
4 citations

Review

Published on 04 May 2016

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

in Food Microbiology

Benjamin C. T. Bourrie
Benjamin P. Willing
Paul D. Cotter

Frontiers in Microbiology

doi 10.3389/fmicb.2016.00647

237,562 views
357 citations

Mini Review

Accepted on 25 Dec 2025

Research Progress on the Technology and Flavor Components of Mulberry Wine

in Food Biotechnology

Chunfang Peng
Songlin Yuan
YuFeng Zou
Zhuo Chen
Xiaoyan Lan

Frontiers in Food Science and Technology

311 views

Original Research

Published on 24 Aug 2021

Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México

in Sustainable Food Processing

José A. Ambrocio-Ríos
Carolina Orantes-García
María S. Sánchez-Cortés
Alma G. Verdugo-Valdez

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2021.695494

4,123 views
8 citations

Original Research

Published on 07 Feb 2024

Kombucha polysaccharide alleviates DSS-induced colitis in mice by modulating the gut microbiota and remodeling metabolism pathways

in Nutrition, Metabolism and the Microbiome

Zhong-Hao Ji
Wen-Yin Xie
Pei-Sen Zhao
Wen-Zhi Ren
Hong-Juan Jin
Bao Yuan

Frontiers in Microbiomes

doi 10.3389/frmbi.2024.1341824

4,698 views
4 citations

Original Research

Published on 22 Mar 2019

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico

in Food Microbiology

Fernando Astudillo-Melgar
Adrián Ochoa-Leyva
José Utrilla
Gerardo Huerta-Beristain

Frontiers in Microbiology

doi 10.3389/fmicb.2019.00531

12,859 views
39 citations

Original Research

Published on 10 Feb 2022

Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage

in Conservation and Restoration Ecology

César Iván Ojeda-Linares
Itzel Anayansi Solís-García
Alejandro Casas

Frontiers in Ecology and Evolution

doi 10.3389/fevo.2022.821268

6,217 views
14 citations

Original Research

Published on 14 Mar 2018

Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

in Food Microbiology

Sib Sankar Giri
Shib Sankar Sen
Subrata Saha
Venkatachalam Sukumaran
Se Chang Park

Frontiers in Microbiology

doi 10.3389/fmicb.2018.00473

20,852 views
92 citations

Original Research

Accepted on 18 Feb 2026

Application of kefir-isolated Lactiplantibacillus plantarum and Lacticaseibacillus paracasei to obtain a cashew-based fermented beverage with enhanced anti-inflammatory properties

in Food Microbiology

Luz Pietrantuono
Ana Clara Sabbione
Carolina Dardis
Graciela Liliana Garrote
Ana Agustina Bengoa

Frontiers in Microbiology

Original Research

Published on 25 Sep 2019

Genomic Insights Into Five Strains of Lactobacillus plantarum With Biotechnological Potential Isolated From chicha, a Traditional Maize-Based Fermented Beverage From Northwestern Argentina

in Food Microbiology

Lidia Rodrigo-Torres
Alba Yépez
Rosa Aznar
David R. Arahal

Frontiers in Microbiology

doi 10.3389/fmicb.2019.02232

8,622 views
35 citations

Original Research

Published on 24 Jan 2024

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

in Nutrition and Food Science Technology

Marina Mefleh
Ghofrane Omri
Rosangela Limongelli
Fabio Minervini
Monica Santamaria
Michele Faccia

Frontiers in Nutrition

doi 10.3389/fnut.2024.1269154

7,762 views
12 citations

Original Research

Published on 18 Mar 2021

Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism

in Food Microbiology

Diana Hernández-Oaxaca
Rafael López-Sánchez
Luis Lozano
Carmen Wacher-Rodarte
Lorenzo Segovia
Agustín López Munguía

Frontiers in Microbiology

doi 10.3389/fmicb.2021.629449

8,894 views
21 citations

Original Research

Published on 18 Sep 2018

Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage

in Sustainable Food Processing

Juliana Furtado Dias
Beatriz Duarte Simbras
Carolina Beres
Karina Olbrich dos Santos
Lourdes Maria Correa Cabral
Marco Antônio Lemos Miguel

Frontiers in Sustainable Food Systems

doi 10.3389/fsufs.2018.00058

5,716 views
14 citations

Original Research

Published on 09 Jan 2019

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage

in Food Microbiology

Chibundu N. Ezekiel
Kolawole I. Ayeni
Obinna T. Ezeokoli
Michael Sulyok
Deidre A. B. van Wyk
Oluwawapelumi A. Oyedele
Oluwatosin M. Akinyemi
Ihuoma E. Chibuzor-Onyema
Rasheed A. Adeleke
Cyril C. Nwangburuka

Frontiers in Microbiology

doi 10.3389/fmicb.2018.03282

11,162 views
51 citations

Articles

Probiotic Properties of Lactobacillus plantarum RYPR1 from an Indigenous Fermented Beverage Raabadi

Disappearance and survival of fermented beverages in the biosphere reserve Tehuacán-Cuicatlán, Mexico: The cases of Tolonche and Lapo

A review on the microbiology of Ethiopian traditional fermented beverage products

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir

Research Progress on the Technology and Flavor Components of Mulberry Wine

Use of the Coyol Palm (Acrocomia aculeata) for the Production of “Taberna,” a Traditional Fermented Beverage in México

Kombucha polysaccharide alleviates DSS-induced colitis in mice by modulating the gut microbiota and remodeling metabolism pathways

Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico

Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage

Use of a Potential Probiotic, Lactobacillus plantarum L7, for the Preparation of a Rice-Based Fermented Beverage

Application of kefir-isolated Lactiplantibacillus plantarum and Lacticaseibacillus paracasei to obtain a cashew-based fermented beverage with enhanced anti-inflammatory properties

Genomic Insights Into Five Strains of Lactobacillus plantarum With Biotechnological Potential Isolated From chicha, a Traditional Maize-Based Fermented Beverage From Northwestern Argentina

Enhancing nutritional and sensory properties of plant-based beverages: a study on chickpea and Kamut® flours fermentation using Lactococcus lactis

Diversity of Weissella confusa in Pozol and Its Carbohydrate Metabolism

Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage

High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage