Review
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Review
Sep 2026
Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins
By integrating various fermentation types and microbial strategies, the food industry can transform underutilized legumes into nutrient-dense, functional ingredients, which facilitates the creation of sensorially appealing, health-promoting plant-based foods that outperform their raw counterparts.
Elena Sánchez-Zapata, Noemí Echegaray, Mónica Graciela Parisi et al.
· Current Food Science and Tec... · 0 citations
Review
Sep 2026
Next-generation fermented foods from non-conventional proteins: Linking fermentation dynamics, flavor chemistry, and gut microbiome modulation.
The urgent need to diversify protein sources beyond animal agriculture has propelled non-conventional proteins (e.g., insects, microalgae, single-cell organisms, novel plants) to the forefront of food innovation. However, their adoption is limited by off-flavors, anti-nutritional factors, and low digestibility. Ferment...
Jun-Xin Zhao, Meng-Fei Duan, Peng-Fei Cui et al.
· Journal of food microbiology · 0 citations
Review
Open access
Aug 2026
Sourdough fermentation as a modulator of nutritional quality in cereal-based baked products.
Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, pro...
Reyna Stefanson, Sathsara T Deyalage, Sachini Senarathna et al.
· The Journal of the Science o... · 0 citations
Review
Open access
Sep 2026
Fermentation-driven degradation of antinutritional factors in plant-based foods.
Fermentation is an effective natural strategy for reducing antinutritional factors (ANFs) in plant-based foods. ANFs can limit nutrient bioavailability, impair protein digestibility, and pose health risks. Microbial fermentation degrades ANFs through acidification, enzymatic activity, and microbial metabolism. Beyond d...
Z. Sarlak, Ehsan Parandi, Reza Mohammadi et al.
· Food Chemistry · 0 citations
Sep 2026
Fermentation mediated enhancement of millet bioactivity: Microbial dynamics and functional innovation.
Millets are recognized as smart foods because of their nutritional richness and sustainability. Fermentation has emerged as a transformative process which includes biochemical changes in millets through metabolic reprogramming and microbial modulation. These transformations improve techno-functional properties such as...
K. Shukla, Ashish Vyas, Sapna Devi
· Journal of food microbiology · 0 citations
Review
Open access
Sep 2026
Fermentation as a Functionalization Tool: Unlocking Agro-Food Residue Carbohydrates for Future Food Matrices.
Agro-food industrial residues (AFIRs) represent an underutilized source of recalcitrant carbohydrates, with food applications limited by poor hydration and sensory properties. Current physical or chemical processing strategies, however, are insufficient to achieve precise modulation, thereby creating a critical gap bet...
Song-Yu Wang, Ke-Fan Ouyang, Qiang Zhao
· Journal of Food Science · 0 citations