Asian Journal of Food Research and Nutrition

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 with an emphasis on food quality, nutritive enhancement, and public health viewpoints. Historically, microbial fermentation has been an integral aspect of food preparation and storage, serving not only as a tool to enhance the sensory and functional values of foods but also to extend their storage lives. This review spotlights the significant influence of microbial fermentation on nutritive value and functional characteristics in fermented foods. Biochemical functions of key microbial varieties, i.e., molds, yeasts, and lactic acid bacteria, are elaborated upon in response to their roles in diminishing anti-nutritional constituents, enhancing nutrient availability, and biosynthesis of bioactive chemicals. The process of fermentation involves probiotics, anti-aging chemicals, and antibiotics to improve the quality, flavor, and nutritional value of food.