Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments

The escalating global demand for nutritious and sustainable food sources has heightened interest in microbial biotransformation in food, a process in which microorganisms chemically modify food components to enhance their functional properties and nutritional content. This review provides a comprehensive overview of recent advancements in microbial fermentation, focusing on its impact on food quality, nutritional enhancement, and public health. Emphasizing both traditional fermentation practices and modern biotechnological innovations, this review highlights how beneficial microorganisms transform raw food substrates into products with superior nutrient bioavailability and functional benefits. Key developments…

• RD
  Rural Development Administration