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• Gut fermentation syndrome: A systematic review of case reports.United European gastroenterology journal · 2021Bayoumy AB, Mulder CJJ, Mol JJ et al.DOI: 10.1002/ueg2.12062
• Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients.ReviewCritical reviews in food science and nutrition · 2023De Vuyst L, Comasio A, Kerrebroeck SVDOI: 10.1080/10408398.2021.1976100
• Fermentation, fermented foods and lactose intolerance.ReviewEuropean journal of clinical nutrition · 2002Solomons NWDOI: 10.1038/sj.ejcn.1601663
• Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.ReviewJournal of medicinal food · 2014Park KY, Jeong JK, Lee YE et al.DOI: 10.1089/jmf.2013.3083
• African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages.ReviewInternational journal of food microbiology · 2022Pswarayi F, Gänzle MDOI: 10.1016/j.ijfoodmicro.2022.109815
• Alcoholic fermentation of carbon sources in biomass hydrolysates by Saccharomyces cerevisiae: current status.ReviewAntonie van Leeuwenhoek · 2006van Maris AJ, Abbott DA, Bellissimi E et al.DOI: 10.1007/s10482-006-9085-7
• Health Benefits of Lactic Acid Bacteria (LAB) Fermentates.ReviewNutrients · 2020Mathur H, Beresford TP, Cotter PDDOI: 10.3390/nu12061679
• Continuous pretreatment, hydrolysis, and fermentation of organic residues for the production of biochemicals.ReviewBioresource technology · 2020Peinemann JC, Pleissner DDOI: 10.1016/j.biortech.2019.122256

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