Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges

The fermented foods have been a part of the human diet in both traditional and modern cultures. Fermented food products are those produced through the addition of microbes such as yeast and bacteria. Each fermented food has distinct population of microorganisms, acts as probiotics, and produces a variety of metabolites and bioactive compounds. The physical and chemical changes in fermented food are due to the presence of probiotics and prebiotics, resulting in improved quality and long-term stability of the product. The positive health benefits have been investigated intensively, and the consolidated data are presented in this review. Once ingested, the beneficial bacteria colonize in the gut microbiome, produce bioactive compounds, and protect the human body from pathogenic microorganisms in various ways. The purpose of this paper is to present various types of fermented foods and beverages, probiotics, and prebiotics present in the foods, bioprocess technologies used for processing of fermented foods, nutritional quality of the fermented foods, and the influence of fermented foods on gut microbiome and health. Therefore, the benefits of fermented foods and beverages on gut microbiome should be studied and pursued to promote good health.