IMR Press / FBE / Volume 16 / Issue 1 / DOI: 10.31083/j.fbe1601008
Open Access Review
Fermentation Technology and Functional Foods
Show Less
1 Biologist nutritionist - Via Vespia, 51. 89135 Reggio Calabria, Italy
2 Department AGRARIA, University of Studies ‘Mediterranea’ of Reggio Calabria, 89124 Reggio Calabria, Italy
*Correspondence: (Angelo Maria Giuffrè)
These authors contributed equally.
Front. Biosci. (Elite Ed) 2024, 16(1), 8;
Submitted: 26 October 2023 | Revised: 19 December 2023 | Accepted: 28 December 2023 | Published: 11 March 2024
Copyright: © 2024 The Author(s). Published by IMR Press.
This is an open access article under the CC BY 4.0 license.

Food is an integral part of our civilization. It is a cultural phenomenon that, while having evolved, is associated with societal traditions and identity. This work analyzes studies conducted to highlight the health properties of the most common ethnic foods. Although these foods were originally created from the need to preserve perishable produce, presently, we know that the fermentation process makes them nutritionally more complete. The basis of these transformations lies in that vast range of prokaryotic and eukaryotic microorganisms that, similar to small biochemical factories, can transform the initial nutrients into metabolically more active biomolecules through fermentation. Although naturally occurring microbes work together for mutual benefit, environmental conditions enhance or inhibit their development. Starting from a selection of microorganisms naturally present on a substrate, we attempt to select the most suitable species to obtain a fermented food with the best nutritional qualities and the richest in nutraceuticals.

lactic fermentation
acetic fermentation
alcoholic fermentation
alkaline fermentation
Fig. 1.
Back to top