Impact of Microbial Fermentation Engineering on Food Nutrition and Health-Promoting Properties

Siyi Li

doi:10.71222/etfjtg11

Authors

Siyi Li College of Food Science and Biotechnology, Tianjin Agricultural University, Tianjin, China Author

DOI:

https://doi.org/10.71222/etfjtg11

Keywords:

microbial fermentation, functional foods, probiotics, bioactive compounds, food nutrition

Abstract

Microbial fermentation engineering plays a critical role in enhancing the nutritional quality and functional properties of foods. This review summarizes recent advances in fermentation technologies and their impacts on macronutrients, micronutrients, and anti-nutritional factors, highlighting improvements in protein digestibility, amino acid composition, lipid profiles, vitamin content, and mineral bioavailability. Additionally, fermentation promotes the production of bioactive compounds, including peptides, polyphenols, exopolysaccharides, and gamma-aminobutyric acid (GABA), which contribute to antioxidative, anti-inflammatory, and metabolic health benefits. Probiotic microorganisms in fermented foods support gut health, immune modulation, and metabolic regulation, while fermentation also enhances food safety by reducing mycotoxins, biogenic amines, and pathogenic microbes. The review further discusses current challenges, including variability in microbial metabolism, standardization issues, and regulatory considerations, and highlights the potential of synthetic biology, multi-omics, and predictive fermentation strategies for next-generation functional foods. Overall, microbial fermentation engineering offers a versatile and sustainable approach to improving human nutrition and health, bridging traditional practices with modern biotechnological innovations.

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