Biotechnological Application of Wild Microbial Isolates from Traditional Fermented Foods: A Systematic Review

Abstract

Traditional fermented foods are important reservoirs of wild microorganisms with technological, sensory, protective, and functional potential. However, the performance of these isolates in controlled or compositionally different food matrices remains fragmented across microbial groups and food systems. This systematic review synthesized evidence on using wild microbial isolates from traditional fermented foods and beverages as starters or potential probiotic cultures. The conducted a systematic search exclusively in Scopus, following PRISMA 2020, to include original research articles published between 2021 and 2026, yielding 68 eligible studies. The included studies were analyzed by geographical origin, isolation source, recipient matrix, microbial group, and key physicochemical, technological, sensory, microbiological, nutritional, and functional outcomes. The evidence was organized into wild yeasts and filamentous fungi, lactic acid bacteria (LAB), Bacillus isolates, and defined mixed microbial cultures. Across food matrices, microbial incorporation frequently accelerated acidification, shortened fermentation time, modified volatile compound profiles, and altered texture, color, enzymatic activity, or substrate utilization. Sensory responses improved aroma, flavor, texture, and acceptance, whereas others produced profiles that deviated from the characteristic product and reduced overall liking. Functional effects included increases in phenolic compounds, antioxidant activity, GABA, folate, peptides, and resistant starch, along with reductions in phytates, nitrites, biogenic amines, aflatoxins, and nondigestible oligosaccharides. Researchers also reported antimicrobial, antifungal, protective, and preliminary probiotic properties. Defined mixed microbial cultures often provided complementary metabolic effects, although true synergistic interactions were demonstrated only sporadically. Overall, wild isolates from traditional fermentations represent promising resources for food bioprocessing; however, their performance varies widely across strains, recipient matrices, experimental conditions, and outcomes evaluated. Consequently, their application requires strain–matrix validation, comprehensive sensory assessment, safety characterization, and evaluation under processing and storage conditions relevant to industrial production.