Cited by 873Probiotics and Fermented FoodsFermentation and Sensory AnalysisFood Nutrient Composition and Product Development

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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

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Sharma, Ranjana, Garg, Prakrati, Kumar, Pradeep, Bhatia, Shashi Kant, Kulshrestha, Saurabh·2020·Fermentation

DOI 10.3390/fermentation6040106

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Abstract

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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Authors: Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S.
Affiliations: Shoolini University (IN)
Konkuk University (KR)
Corresponding author: Kulshrestha, Saurabh
ORCID: Garg, Prakrati
Kumar, Pradeep
Bhatia, Shashi Kant
Kulshrestha, Saurabh
Venue: Fermentation
Publisher: MDPI AG
Published: 2020-11-06
Volume: 6
Issue: 4
Pages: 106
ISSN: 2311-5637 (ISSN-L)
DOI: 10.3390/fermentation6040106
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: cc-by
creativecommons.org/licenses/by/4.0/ (vor)
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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Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods

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