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

Summary

This narrative review consolidates recent advances in microbial fermentation research, covering both traditional fermentation practices and contemporary biotechnological approaches. It evaluates how beneficial microorganisms — including bacteria, yeasts, and moulds — chemically modify food components to enhance nutritional profiles, increase bioavailability of vitamins and minerals, and generate bioactive metabolites with potential health benefits. The review contextualises these developments within the broader framework of sustainable food production and growing global demand for functional foods.

UK applicability

Although the review is international in scope and not UK-specific, its findings are broadly applicable to UK food processing, fermented food innovation, and dietary guidance contexts. UK food manufacturers and public health bodies may find relevance in the discussion of fermentation as a tool for improving nutritional quality in processed and traditional food products.

Key measures

Nutrient bioavailability; bioactive compound synthesis; anti-nutritional factor reduction; functional food properties; microbial biotransformation outcomes

Outcomes reported

The review examines how microbial fermentation transforms food substrates to improve nutrient bioavailability, synthesise bioactive compounds, and reduce anti-nutritional factors. It reports on functional property enhancements across a range of fermented food systems and considers implications for public health.

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