Production of Value-Added Products as Food Ingredients via Microbial Fermentation

Abstract

Humankind has been unknowingly utilizing food fermentations since the first creation of bread, cheese, and other basic foods. Since the beginning of the last century, microbial fermentation has been extensively utilized for production of commodity chemicals. It has also gained substantial interest in recent decades due to its underlying applications in the preparation of natural and safe food ingredients including enzymes, antimicrobial agents, vitamins, organic acids, sweeteners, stabilizers, emulsifiers, oligosaccharides, amino acids, and thickening agents. In addition, some novel food ingredients that were conventionally made from some other sources such as plant tissue cultures or animals are now being introduced in the industry as ‘fermentation products.’ Some examples of such novel fermentation food ingredients include flavonoids, cultured meat products, food colorants, antioxidants, lipids, and fatty acids. This review summarizes some of the most prominent food ingredients and novel fermentation food products currently being produced via microbial fermentation as well as the strategies to enhance such fermentation processes. Additionally, economical feedstocks are discussed with their potential to be converted into value-added products with the help of microbial fermentations.

Application of microbial agents in organic solid waste composting: a review

“…At the same time, chemical bonds in OSW are broken through the redox reaction, thus decomposing. 49,50 At the same time, some microorganisms can also use OSW for fermentation to produce organic acids and nutrient elements that are beneficial to the soil and the environment, to improve the soil structure, increase soil aeration and water retention, and provide nutrients for poor soil, which helps to improve soil fertility and achieve the role of soil repair. 19 The antagonism between some microorganisms can inhibit the propagation of pathogenic microorganisms in soil, thereby reducing the risk of disease transmission.…”

“…Usually, microbial respiration produces water, acids and alcohols, which can regulate the change of environmental pH. At the same time, chemical bonds in OSW are broken through the redox reaction, thus decomposing 49,50 . At the same time, some microorganisms can also use OSW for fermentation to produce organic acids and nutrient elements that are beneficial to the soil and the environment, to improve the soil structure, increase soil aeration and water retention, and provide nutrients for poor soil, which helps to improve soil fertility and achieve the role of soil repair 19 .…”

Development of a Taxon-Specific Real-Time Polymerase Chain Reaction Method to Detect Trichoderma reesei Contaminations in Fermentation Products

“…Both bacterial and fungal strains, genetically modified or not, are broadly used by the food industry for the production of fermentation products, including enzymes and additives. Among these microbial species of interest, Bacillus subtilis and B. licheniformis for bacterial species, and Trichoderma reesei, Aspergillus niger, and A. oryzae for fungal species, are the majority used [1][2][3][4][5][6][7][8][9][10][11][12].…”