Microbial Diversity of Fermented Foods

Abstract

Fermentation is an age-old chemical process which plays a vital role in various aspects of food processing all over the world and helps in enhancing flavour, and value addition and provides many health benefits to the consumer. Fermentation has a multi-directional role and significance in food processing. Over the years, research on fermentation has continued to advance, demonstrating its potential use in the production of pharmaceuticals, a wide variety of bio-based products, and sustainable biofuels. Fermentation has lately attracted renewed interest as sustainable agriculture and food production have become more and more important. There are a variety of fermented products which are manufactured commercially and are being consumed by the mass population due to their several beneficial health aspects. The process of fermentation includes various steps such as introduction to microbes, breakdown of sugar, maintenance of pH and enhancement of flavour. This review provides information about various food products prepared by fermentation in food industries, their potential health benefits, value addition of raw materials and the science behind it. Although food was traditionally preserved by fermentation, this process is becoming increasingly popular today since it produces nutritious food items with benefits beyond just basic nutrition and flavour. Foods that have undergone fermentation increase the body's immunity against harmful bacterial infections and strengthen the immune system. During fermentation, a variety of biochemical changes take place that may have an impact on the nutritional components and, in turn, the end product's characteristics, such as digestibility and bioactivity.