Microbial fermentation has been a cornerstone of food processing for centuries, contributing to the flavor, texture, preservation, and nutritional value of various food products. The remarkable diversity of microorganisms in nature offers a vast resource for improving and diversifying fermentation processes. This review explores recent advances and applications in harnessing microbial diversity for enhanced food fermentation. We delve into the selection, isolation, and characterization of novel microbial strains with unique attributes, highlighting their roles in optimizing fermentation outcomes. Additionally, we examine the utilization of omics technologies to uncover the intricate metabolic pathways underlying fermentation, enabling the development of tailored interventions for improved product quality and yield. From traditional practices to cutting-edge techniques, this article showcases how tapping into microbial diversity can lead to innovation and sustainability in the field of food fermentation.
HTML PDFShare this article
Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
