Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments

Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments

The escalating global demand for nutritious and sustainable food sources has heightened interest in microbial biotransformation in food, a process in which microorganisms chemically modify food components to enhance their functional properties and nutritional content. This review provides a comprehe...

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Bibliographic Details
Main Authors: Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim, Hye-Sun Choi
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Fermentation
Subjects:
food
biotransformation
microbial
health
gut
Online Access:https://www.mdpi.com/2311-5637/11/1/15
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