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Topic · Food Science

Probiotics and Fermented Foods

Probiotics and Fermented Foods is a research topic within Food Science. Science Explorer counts 55k research works in it since 1950. 28.1% of them reached the world's top 10% most cited for their field and year.

This cluster of papers focuses on the research and applications of probiotics and prebiotics, particularly in the context of gut health, immune modulation, and the role of lactic acid bacteria. It covers topics such as the effects of probiotics on atopic diseases, microbiota modulation, food preservation, and the use of probiotics in clinical trials.

  • Probiotics
  • Prebiotics
  • Lactic Acid Bacteria
  • Microbiota
  • Gut Health
  • Bacteriocins
  • Fermented Foods
  • Immune Modulation
  • Dietary Modulation
  • Clinical Trials
Research works
55k
fractional, since 1950
In the world top 10%
15k
per year above
Top-10% rate
28.1%
share of its works in the world top 10%
Growth, 2013–17 → 2018–22
+45%
the tick is no change

Which countries lead Probiotics and Fermented Foods research?

By volume, China and the United States publish the most (3.1k and 957 works in 2022–2025).

By volume, 2022–2025

  1. 1 China 3.1k works
  2. 2 United States 957 works
  3. 3 India 879 works
  4. 4 South Korea 429 works
  5. 5 Brazil 413 works
  6. 6 Indonesia 410 works
  7. 7 Türkiye 408 works
  8. 8 Italy 370 works
  9. 9 Iran 361 works
  10. 10 Russia 311 works

How concentrated that is

The same countries as shares of everything the list above accounts for. A node where two countries do two thirds of the work and one spread evenly across twelve read alike as a ranking and not at all alike here.

China: 40.8%United States: 12.5%India: 11.5%South Korea: 5.6%6 others listed: 29.7%41%largest
China3,122 · 40.8%United States957 · 12.5%India879 · 11.5%South Korea429 · 5.6%6 others listed2,273 · 29.7%

Shares of the rows listed above, not of the whole node.

Which institutions lead Probiotics and Fermented Foods research?

By volume in 2022–2025, Jiangnan University publishes the most Probiotics and Fermented Foods research, followed by State Key Laboratory of Food Science and Technology and Northeast Agricultural University.

By volume, 2022–2025

  1. 1 Jiangnan University China 91 works
  2. 2 State Key Laboratory of Food Science and Technology China 76 works
  3. 3 Northeast Agricultural University China 74 works
  4. 4 China Agricultural University China 66 works
  5. 5 Inner Mongolia Agricultural University China 61 works
  6. 6 Ministry of Agriculture and Rural Affairs China 61 works
  7. 7 Nanjing Agricultural University China 48 works
  8. 8 Beijing Technology and Business University China 47 works
  9. 9 Yangzhou University China 39 works
  10. 10 Dalian Polytechnic University China 38 works

Who are the leading researchers in Probiotics and Fermented Foods?

The most-cited researchers publishing on Probiotics and Fermented Foods include Peter R. Galle and Jeffrey I. Gordon.

  1. 1 Peter R. Galle 3.3k citations
  2. 2 Jeffrey I. Gordon 2.9k citations

Ranked by citations received across their whole record, among researchers with at least three works on this topic.

Where is Probiotics and Fermented Foods research done?

The largest centres of Probiotics and Fermented Foods research in 2022–2025 are Beijing (China), Seoul (South Korea), Wuxi (China) and Tehran (Iran). Among places with at least 20 works in it, it is an unusually large share of all research in Karnāl, Carlow and Wuxi.

Largest cities, 2022–2025

  1. 1 Beijing China 426 works
  2. 2 Seoul South Korea 175 works
  3. 3 Wuxi China 171 works
  4. 4 Tehran Iran 137 works
  5. 5 Moscow Russia 137 works
  6. 6 Guangzhou China 133 works
  7. 7 Shanghai China 127 works
  8. 8 Nanjing China 126 works
  9. 9 Hangzhou China 120 works
  10. 10 Harbin China 115 works

Where it is the local speciality

  1. KarnālIN · 37.2 works33×
  2. CarlowIE · 23.1 works29×
  3. WuxiCN · 171.5 works15×
← less than its size predicts1×more →

Location quotient: how much more of its research is in Probiotics and Fermented Foods than the world average.

See Probiotics and Fermented Foods on the map

Where is the best place to study Probiotics and Fermented Foods?

Among universities, judged by research, Beijing Technology and Business University, Jiangnan University and Zhejiang Gongshang University score highest, combining excellence, specialisation, size, growth and international reach. Research strength is one signal when choosing where to study; it does not measure teaching.

0%20%40%60%mean 39.29%fractional works in this node (log) →share in the world top 10% →Beijing Technology and Business University: 47, 39.4%Jiangnan University: 91, 42.9%Zhejiang Gongshang University: 25, 48.7%Northeast Agricultural University: 74, 42.6%Warsaw University of Life Sciences: 20, 44.1%China Agricultural University: 66, 35.1%Nanjing Agricultural University: 48, 33.1%Jilin Agricultural University: 19, 44.0%Inner Mongolia Agricultural University: 61, 32.7%Konkuk University: 20, 30.3%Zhejiang Gongshang U…Jiangnan UniversityNortheast Agricultur…Beijing Technology a…
above the meannear itbelow it

One dot per university in the table below. The upper left is the interesting corner: small places doing unusually strong work.

#UniversityScoreTop 10%SpecialisationWorksGrowth
1Beijing Technology and Business University China 75.939.4%18.3×47 +290.9%
2Jiangnan University China 74.142.9%12.8×91 +40.0%
3Zhejiang Gongshang University China 68.748.7%13.8×25 +66.9%
4Northeast Agricultural University China 66.742.6%23.4×74 -36.6%
5Warsaw University of Life Sciences Poland 64.844.1%10.1×20 +72.5%
6China Agricultural University China 63.735.1%10.0×66 -28.4%
7Nanjing Agricultural University China 63.033.1%10.4×48 +19.7%
8Jilin Agricultural University China 61.044.0%11.3×19 +33.8%
9Inner Mongolia Agricultural University China 60.932.7%37.8×61 -27.4%
10Konkuk University South Korea 60.530.3%10.0×20 +120.5%

Universities only. Score blends excellence (30%), specialisation (25%), size (20%), growth (15%) and international reach (10%), 2015–2022; growth compares 2010–14 with 2015–19.

Is Probiotics and Fermented Foods research growing?

Output in 2018–2022 was 45% higher than in 2013–2017, peaking in 2025. The fastest-growing topics are Probiotics and Fermented Foods.

19801990200020102020
grewheldshrank

The same series as a ribbon — one cell per year, darker for more. The line above answers how much; this answers when.

Which topics inside it are moving

Growth and decline on one axis around a shared zero. Two lists side by side hide the thing that matters: whether the growth dwarfs the decline, or the other way round.