Prebiotics in Food Fermentation and Bioprocessing: Advances and Applications.

Abstract

Prebiotics are nondigestible food components that selectively stimulate beneficial gut microbiota and have garnered significant attention in food science and biotechnology because of their health-promoting properties. Among them, fructooligosaccharides and galactooligosaccharides are especially important for their positive effects on human health. Functional foods with enhanced nutritional and medicinal value have been made possible by the recent use of prebiotics in food fermentation and bioprocessing. This review summarizes recent developments in prebiotic production and application, with emphasis on biotechnological approaches such as microbial fermentation, enzymatic synthesis, and strain improvement techniques, based on literature retrieved from PubMed, Scopus, and Web of Science up to July 2025. Advances in fermentation technologies, including solid-state fermentation and co-culture systems, are also discussed for optimizing production processes. In addition, the review highlights the health-promoting effects of prebiotics, including modulation of gut microbiota, immunological regulation, and involvement in the gut-brain axis. Lastly, we highlighted current challenges and prospects, emphasizing their application to transform fermented foods and bioprocessing techniques.