Vol. 9, Special Issue 12, Part R (2025)

Fermentation is one of the oldest and most versatile food processing technologies, widely recognized for its ability to improve food safety, shelf life, nutritional value, and sensory characteristics. In recent years, growing consumer demand for natural, minimally processed, and health-promoting foods has renewed scientific and industrial interest in fermentation technologies. This review examines the application of traditional and modern fermentation techniques in enhancing the nutritional quality and flavor profiles of foods. Key microbial groups involved in fermentation, including lactic acid bacteria, yeasts, and molds, are discussed in relation to their metabolic activities and functional roles. The article highlights the impact of fermentation on nutrient bioavailability, bioactive compound formation, reduction of antinutritional factors, and development of complex flavor and aroma compounds. Advances in starter culture development, controlled fermentation, and biotechnological innovations are also explored. Challenges and future prospects for fermentation-based food innovation are discussed, emphasizing the role of fermentation in sustainable food systems and functional food development.