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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. 9.9% 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%
5.5k
per year above
Top-10% rate
9.9%
share of its works in the world top 10%
Growth, 2018-21 → 2022-25
+32%
the tick is no change
Largest producer
China
42% of the 10 largest, 2022-now
Probiotics and Fermented Foods

Which countries lead Probiotics and Fermented Foods research?

By volume, China and the United States publish the most (3.7k and 1.1k works in 2022-now).

By volume, 2022-now

  1. 1 China 3.7k works
  2. 2 United States 1.1k works
  3. 3 India 1k works
  4. 4 South Korea 490 works
  5. 5 Türkiye 479 works
  6. 6 Brazil 473 works
  7. 7 Indonesia 453 works
  8. 8 Italy 423 works
  9. 9 Iran 408 works
  10. 10 Russia 348 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: 41.7%United States: 12.3%India: 11.6%South Korea: 5.5%6 others listed: 28.8%42%largest
China3,739 · 41.7%United States1,105 · 12.3%India1,041 · 11.6%South Korea490 · 5.5%6 others listed2,585 · 28.8%

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

Which institutions lead Probiotics and Fermented Foods research?

By volume in 2022-now, Chinese Academy of Agricultural Sciences publishes the most Probiotics and Fermented Foods research, followed by Nanchang University and Jiangnan University.

By volume, 2022-now

  1. 1 Chinese Academy of Agricultural SciencesChina 178 works
  2. 2 Nanchang UniversityChina 127 works
  3. 3 Jiangnan UniversityChina 108 works
  4. 4 Northeast Agricultural UniversityChina 89 works
  5. 5 Islamic Azad University, TehranIran 84 works
  6. 6 Ministry of Agriculture and Rural AffairsChina 83 works
  7. 7 Russian Academy of SciencesRussia 81 works
  8. 8 Indian Council of Agricultural ResearchIndia 79 works
  9. 9 China Agricultural UniversityChina 78 works
  10. 10 Inner Mongolia Agricultural UniversityChina 76 works

Who are the leading researchers in Probiotics and Fermented Foods?

The most-cited researchers publishing on Probiotics and Fermented Foods include Rob Knight, Peer Bork and Guido Kroemer.

  1. 1 Rob Knight United States 468k citations
  2. 2 Peer Bork Germany 396k citations
  3. 3 Guido Kroemer France 386k citations
  4. 4 Steven L. Salzberg United States 372k citations
  5. 5 Jun Wang China 340k citations
  6. 6 Gordon Henry Guyatt Canada 315k citations
  7. 7 Róbert Langer United States 303k citations
  8. 8 Richard A. Gibbs United States 292k citations
  9. 9 Heng Li United States 270k citations
  10. 10 George M. Whitesides United States 267k citations

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

What are the most cited papers in Probiotics and Fermented Foods?

The most cited paper in Probiotics and Fermented Foods is "DADA2: High-resolution sample inference from Illumina amplicon data" (Benjamin J. Callahan, Paul J. McMurdie, Michael Rosen et al., 2016), with 37,958 citations. Next come "Diet rapidly and reproducibly alters the human gut microbiome" (10,461) and "The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic" (9,518).

Most cited papers
#PaperReleasedCitations
1 DADA2: High-resolution sample inference from Illumina amplicon data Benjamin J. Callahan, Paul J. McMurdie, Michael Rosen et al. · Nature Methods Open access 23 May 2016 37,958
2 Diet rapidly and reproducibly alters the human gut microbiome Lawrence A. David, Corinne F. Maurice, Rachel N. Carmody et al. · Nature Open access 11 Dec 2013 10,461
3 The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic Colin Hill, Francisco Guarner, Gregor Reid et al. · Nature Reviews Gastroenterology & Hepatology ReviewOpen access 10 Jun 2014 9,518
4 Diversity of the Human Intestinal Microbial Flora Paul B. Eckburg, Elisabeth M. Bik, Charles Noah Bernstein et al. · Science Open access 14 Apr 2005 7,956
5 Introducing EzBioCloud: a taxonomically united database of 16S rRNA gene sequences and whole-genome assemblies Seok-Hwan Yoon, Sung Min Ha, Soon‐Jae Kwon et al. · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY Open access 22 Dec 2016 7,916
All 100 most cited papers, with filters and sorting

Where is Probiotics and Fermented Foods research done?

The largest centres of Probiotics and Fermented Foods research in 2022-now are Beijing (China), Wuxi (China), Seoul (South Korea) 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-now

  1. 1 BeijingChina 495 works
  2. 2 WuxiChina 202 works
  3. 3 SeoulSouth Korea 201 works
  4. 4 TehranIran 154 works
  5. 5 GuangzhouChina 151 works
  6. 6 MoscowRussia 151 works
  7. 7 ShanghaiChina 150 works
  8. 8 NanjingChina 147 works
  9. 9 HangzhouChina 140 works
  10. 10 HarbinChina 137 works

Where it is the local speciality

  1. KarnālIN · 42.5 works33×
  2. CarlowIE · 26.0 works28×
  3. WuxiCN · 201.5 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, Nanchang University, Agricultural Sciences and Natural Resources University of Khuzestan and Jiangnan University score highest, combining citation 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%mean 18.58%fractional works in this field (log) →share of work in the world top 10% →Agricultural Science…Northeast Agricultur…Nanchang UniversityJiangnan University
above the meannear itbelow it

One dot per university in the first ten of the table below, at the default weights. The upper left is the interesting corner: small places doing unusually strong work.

Citation excellenceshare of its work in the world top 10%, 2022-now and all time averaged
40%
Specialisationhow much of its work is in this field, counted up to 10× the world share
10%
Sizeits output in this field, on a log scale
30%
Growthoutput growth, counted from -20% to +20%
10%
Internationalshare of its work with a co-author abroad
10%
Each slider sets a weight; the share it gets of the score is beside it.
#UniversityScoreTop 10%SpecialisationWorksGrowth
1Nanchang UniversityChina 67.518.2%13.7×127 +113.1%
2Agricultural Sciences and Natural Resources University of Khuzestan 63.745.0%68.4×10 +63.6%
3Jiangnan UniversityChina 63.215.7%14.8×108 +60.1%
4Northeast Agricultural UniversityChina 60.219.8%27.5×88 +64.5%
5China Agricultural UniversityChina 59.415.1%11.3×78 +80.7%
6Beijing Technology and Business UniversityChina 58.217.6%21.2×55 +55.9%
7Northwest A&F UniversityChina 55.621.0%7.8×37 +24.8%
8Wageningen University & ResearchNetherlands 55.68.7%8.1×36 +15.9%
9Nanjing Agricultural UniversityChina 55.413.5%11.5×54 +38.7%
10Inner Mongolia Agricultural UniversityChina 54.511.2%45.8×76 +109.6%

Universities only. The score blends citation excellence (40%), size (30%), specialisation (10%), growth (10%), international reach (10%), 2022-now; growth compares 2018-21 with 2022-25 and counts up to +20%, since a jump from a small base is mostly noise.

Every institution in Probiotics and Fermented Foods, country by country

Is Probiotics and Fermented Foods research growing?

Output in 2022-2025 was 32% higher than in 2018-2021, peaking in 2025. The fastest-growing topics are Probiotics and Fermented Foods.

still counting19801990200020102020
grewheldshrank

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

Its share of all research

Growing output can still be a shrinking share: all of science grows. This is Probiotics and Fermented Foods as a percentage of every work published that year, 0.058% in 2024.

still counting0.025%0.050%0.075%Probiotics and Fermented Foods0.061% in 202519801990200020102020

Fractional works of Probiotics and Fermented Foods over all fractional works that year. How the balance of science has shifted.

How much of it reaches the world top 10%

Year by year.

still counting5%10%15%Probiotics and Fermented Foods10.0% in 2025200020102020

Of each year's works in it, the share that reached the world's 10% most cited for their field and year. A field is the world for its own topics, so there is no other line to hold it against.

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.

Questions people ask

How much research is there on probiotics, and is it growing?

Output in 2022-2025 was 32% higher than in 2018-2021, peaking in 2025. The fastest-growing topics are Probiotics and Fermented Foods.

Is Probiotics and Fermented Foods research growing?
All 1,273 questions in the Question Catalogue

Discussion

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