articleFermentationMay 23, 2025GOLD OA

Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions

ASAkanksha SinghSKSanjay Kumar

Indian Institute of Technology BHU · Banaras Hindu University

Indexed incrossrefdoaj

Abstract

Fermentation is a promising food processing technique that has been used throughout history for its role in food preservation, the enhancement of nutritional content, and improvement of sensory attributes. Beyond the primary probiotic benefits, microorganisms in fermented foods play a functional role in increasing nutrient bioavailability, exhibiting antimicrobial properties, producing bioactive compounds, and removing antinutritional factors. This review explores microbial diversity and its role in the production of fermented foods across different regions of the world through a dynamic market analysis. It also highlights recent biotechnological advancements in fermentation, specifically the use of omics,…

Citation impact

44
total citations
FWCI
38.86
Percentile
100%
References
120
Citations per year

Authors

2

Topics & keywords

Topics
Keywords
  • Biotechnology
  • Fermentation
  • Biology
  • Biochemical engineering
  • Food science
  • Engineering
No related works found for this paper.

Funding