Fermentation of plant- and fungal-protein foods: From processing and food properties to gut microbiome and health.

Revisiting fermentation in plant-based foods: a framework for understanding nutritional trade-offs and process optimization

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.

From Bioreactor to Market: Opportunities and Challenges of Animal-Free Proteins from Precision Fermentation, Cell Culture and Molecular Engineering

This work explores the development of animal-free proteins produced in laboratory settings using innovative technologies such as precision fermentation, submerged fermentation, plant cell culture, and molecular engineering, which enable the production of high-quality proteins without relying on animal farming or large-...

Lacto-fermented vegetables as dynamic food ecosystems: emerging mechanisms along the microbiome–gut–brain axis

This mini review examines LFVs and their emerging mechanisms within the microbiome-gut-brain axis (MGBA) and emphasizes their character as evolving microbial ecosystems and as sources of bioactive metabolites.

Fermented millets as next-generation functional foods: insights into microbiota modulation and gastrointestinal health

Millets are nutrient-rich, climate-resilient grains widely consumed in developing nations. Fermentation enhances their nutritional and functional properties, offering potential benefits for gut health. This review examines the impact of fermented millet products on gut microbiota composition, digestive health, and thei...

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...