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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
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Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards food stability via physical and biochemical changes in fermented foods. These fermented foods can benefit consumers compared to simple foods in terms of antioxidants, production of peptides, organoleptic and probiotic properties, and antimicrobial activity. It also helps in the levels of anti-nutrients and toxins level. The quality and quantity of microbial communities in fermented foods vary based on the manufacturing process and storage conditions/durability. This review contributes to current research on biochemical changes during the fermentation of foods. The focus will be on the changes in the biochemical compounds that determine the characteristics of final fermented food products from original food resources.
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“Nevertheless, it should be emphasise that fermentation of plant raw materials is widely used in the food industry, and the allergenic potential of these products is low [169].”
From Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review (2024) · cites this paper as [169]
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Metadata
- Authors
- Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S.
- Affiliations
- Shoolini University (IN)
- Konkuk University (KR)
- Corresponding author
- Kulshrestha, Saurabh
- Venue
- Fermentation
- Publisher
- MDPI AG
- Published
- 2020-11-06
- Volume
- 6
- Issue
- 4
- Pages
- 106
- ISSN
- 2311-5637 (ISSN-L)
- OpenAlex
- W3096329444
- Cited by
- 824
- References
- 145
- Citations by year
- 2026: 139 · 2025: 239 · 2024: 178 · 2023: 150 · 2022: 75 · 2021: 41 · 2020: 1
- FWCI
- 43.30
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Fermentation (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- National Mission on Himalayan Studies (GBPNI/NMHS-2018-19/HSF27-05/156)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- microbial fermentation, fermented foods, food quality, food stability, antioxidants, bioactive peptides, probiotic properties, antimicrobial activity, antinutritional factors, food toxins, microbial communities, storage conditions, sensory properties
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