Microbial Fermentation in Food: Functional Properties, Nutritional Enhancement, and Health Perspectives

Abstract

Fermentation with microorganisms is the principal technology for manufacturing a vast array of food products and alcoholic beverages. The process is synonymous with the process involving microorganisms like bacteria, yeasts, and molds that transform carbohydrates into a vast spectrum of compounds. Fermentation is pivotal in the preservation, flavor enhancement, and quality improvement of many delicate commodities. The increased interest in nutritious and sustainable food resources has injected a sense of optimism in microbial biotransformation in the food industry, wherein microorganisms chemically alter food constituents to enhance their functional characteristics and nutritive value. The current review provides a comprehensive overview of the latest findings in microbial fermentation wit