Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments
2025
Shailesh S. Sawant | Hye-Young Park | Eun-Young Sim | Hong-Sik Kim | Hye-Sun Choi
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 include the synthesis of bioactive compounds, reduction of anti-nutritional factors, and improvement of sensory attributes, all of which collectively contribute to disease prevention, gut health, and overall well-being. Additionally, this review addresses safety concerns and challenges in microbial fermentation, including microbiological hazards, chemical contaminants, and strategies for their management. It also explores the difficulties in scaling up these processes for industrial applications and discusses future directions for sustainable food production. By consolidating current knowledge and identifying emerging trends, this review provides a comprehensive resource for researchers, industry professionals, and policymakers, offering insights into leveraging microbial biotransformation to create nutritionally enriched and functionally enhanced food products.
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