Microbial fermentation plays a crucial role in modern food innovation, significantly influencing flavor, texture, nutritional value, and the functional qualities of various products. Through the metabolic activities of microorganisms such as bacteria, yeasts, and fungi, fermentation enables the production of bioactive compounds, vitamins, enzymes, and probiotics that are increasingly recognized for their contributions to gut health and overall well-being.The application of fermentation extends far beyond traditional foods; it now encompasses dairy alternatives, plant-based proteins, novel beverages, condiments, and snacks. This breadth reflects not only its versatility but also its relevance to contemporary dietary trends. Additionally, fermentation contributes to sustainability by allowing for the upcycling of food by-products and the reduction of food waste.By incorporating microbial fermentation into product development, food manufacturers have the opportunity to produce functional, value-added foods that respond to consumer demands for health, innovation, and environmental responsibility, all while maintaining desirable sensory qualities and ensuring product safety.
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