August 9, 2025Food biomacromolecules.Open Access

Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes

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This review highlights how microbial fermentation enhances food quality through beneficial microbes, suggesting improvements in nutrition and safety.

Microbial fermentation improves food quality by producing beneficial compounds, enhancing flavor and safety.
Fermented foods can promote better digestion and help maintain body weight, indicating overall health benefits.
Lactic acid fermentation converts carbohydrates into lactic acid, while alcoholic fermentation generates ethanol and carbon dioxide.
The production of bacteriocins during fermentation helps inhibit spoilage organisms, highlighting its importance in food preservation.

Atique et al. (2025) studied this question.

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This review highlights how microbial fermentation enhances food quality through beneficial microbes, suggesting improvements in nutrition and safety.