Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities
Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improvin...
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MDPI AG
2025-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/1/114 |
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| author | Mallari Praveen Simone Brogi |
| author_facet | Mallari Praveen Simone Brogi |
| author_sort | Mallari Praveen |
| collection | DOAJ |
| description | Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were <i>Saccharomyces cerevisiae</i>, which are predominantly used in alcohol fermentation, and <i>Lactobacillus</i> in dairy and vegetable fermentation. Typical fermented foods and drinks made from yogurt, cheese, beer, wine, cider, and pickles from vegetables are examples. Although there are risks of contamination and spoilage by pathogenic and undesirable microorganisms, advanced technologies and proper control procedures can mitigate these risks. This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and explains how they are used in food products such as bread, yogurt, beer, and pickles. Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability. |
| format | Article |
| id | doaj-art-5332ca9cd86c4f8ca0f9ec1a01d88d29 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-5332ca9cd86c4f8ca0f9ec1a01d88d292025-01-10T13:17:50ZengMDPI AGFoods2304-81582025-01-0114111410.3390/foods14010114Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and OpportunitiesMallari Praveen0Simone Brogi1Department of Research and Development, Academy of Bioelectric Meridian Massage Australia (ABMMA), Noosaville, QLD 4566, AustraliaDepartment of Pharmacy, University of Pisa, Via Bonanno 6, 56126 Pisa, ItalyMicrobial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were <i>Saccharomyces cerevisiae</i>, which are predominantly used in alcohol fermentation, and <i>Lactobacillus</i> in dairy and vegetable fermentation. Typical fermented foods and drinks made from yogurt, cheese, beer, wine, cider, and pickles from vegetables are examples. Although there are risks of contamination and spoilage by pathogenic and undesirable microorganisms, advanced technologies and proper control procedures can mitigate these risks. This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and explains how they are used in food products such as bread, yogurt, beer, and pickles. Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability.https://www.mdpi.com/2304-8158/14/1/114microbial fermentationfood preservationflavor enhancementnutritional valuecontamination |
| spellingShingle | Mallari Praveen Simone Brogi Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities Foods microbial fermentation food preservation flavor enhancement nutritional value contamination |
| title | Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities |
| title_full | Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities |
| title_fullStr | Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities |
| title_full_unstemmed | Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities |
| title_short | Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities |
| title_sort | microbial fermentation in food and beverage industries innovations challenges and opportunities |
| topic | microbial fermentation food preservation flavor enhancement nutritional value contamination |
| url | https://www.mdpi.com/2304-8158/14/1/114 |
| work_keys_str_mv | AT mallaripraveen microbialfermentationinfoodandbeverageindustriesinnovationschallengesandopportunities AT simonebrogi microbialfermentationinfoodandbeverageindustriesinnovationschallengesandopportunities |