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Recent updates on autochthonous lactic acid bacteria in the food industry: a bibliometric analysis

2026-02-11Artigo de revisão Acesso aberto
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datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorAraújo, Jayuri Susy Fernandes de
dc.contributor.authorNeto, Genésio José da Silva
dc.contributor.authorFeitosa, Bruno Fonsêca
dc.contributor.authorLuciano, Winnie Alencar
dc.contributor.authorSantos, Bárbara Fernanda Figueiredo dos
dc.contributor.authorPereira, Emmanuel Moreira
dc.contributor.authorGonçalves, Mônica Correia
dc.contributor.authorCavalcanti, Mônica Tejo
dc.contributor.authorPintado, Maria Manuela
dc.contributor.authorSilva, Osvaldo Soares da
dc.date.accessioned2026-03-23T09:49:38Z
dc.date.available2026-03-23T09:49:38Z
dc.date.issued2026-02-11
dc.description.abstractThis bibliometric review aimed to map recent scientific production (2020–2026) on autochthonous bacterial strains applied to the food industry, focusing on experimental studies retrieved from the Scopus® database. Boolean operators and truncation were applied to refine searches and exclude yeast-related terms, and keyword co-occurrence analysis was performed using VOSviewer (v1.6.20). A total of 44,095 experimental articles were analyzed. Results revealed a stable annual output exceeding 8000 papers between 2021 and 2024, indicating sustained scientific interest in the topic. China and the United States accounted for over 55% of total publications, with Chinese institutions and funding agencies showing predominant activity. Research was mainly distributed across Biochemistry, Genetics, Molecular Biology, Medicine, and Microbiology, reflecting applied and mechanistic approaches. Two major thematic clusters were identified: one focused on gastrointestinal health and microbiota modulation and another centered on microbial metabolism, probiotic functionality, and biochemical characterization. The findings confirm the growing scientific and technological relevance of autochthonous strains in improving food quality, safety, and functionality, especially in fermented products, and provide valuable insights for guiding future research and innovation in food microbiology and biotechnology.eng
dc.identifier.citationAraújo, J. S. F. D., Neto, G. J. D. S., Feitosa, B. F., & Luciano, W. A. et al. (2026). Recent updates on autochthonous lactic acid bacteria in the food industry: a bibliometric analysis. Fermentation, 12(2), Article 104. https://doi.org/10.3390/fermentation12020104
dc.identifier.doi10.3390/fermentation12020104
dc.identifier.eid105031241054
dc.identifier.issn2311-5637
dc.identifier.other79bfa975-0a87-4aed-b052-ecf94d2fd2b4
dc.identifier.urihttp://hdl.handle.net/10400.14/57389
dc.identifier.wos001701144400001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectAutochthonous bacteria
dc.subjectFermented foods
dc.subjectIndigenous strains
dc.subjectMicrobial terroir
dc.subjectProbiotic
dc.titleRecent updates on autochthonous lactic acid bacteria in the food industry: a bibliometric analysiseng
dc.typereview article
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.titleFermentation
oaire.citation.volume12
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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