Fermentation of plant- and fungal-protein foods: From processing and food properties to gut microbiome and health.

Revisiting fermentation in plant-based foods: a framework for understanding nutritional trade-offs and process optimization

Bacterial and Fungal Fermentation to Improve the Nutritional Value of Legumes: Opportunities in the Development of Sustainable Plant Proteins

From Bioreactor to Market: Opportunities and Challenges of Animal-Free Proteins from Precision Fermentation, Cell Culture and Molecular Engineering

This work explores the development of animal-free proteins produced in laboratory settings using innovative technologies such as precision fermentation, submerged fermentation, plant cell culture, and molecular engineering, which enable the production of high-quality proteins without relying on animal farming or large-scale traditional agriculture.

Lacto-fermented vegetables as dynamic food ecosystems: emerging mechanisms along the microbiome–gut–brain axis

Lacto-fermented vegetables (LFVs) are traditional foods produced through the microbial transformation of plant materials by lactic acid bacteria, with additional contributions from yeasts and other microorganisms. Fermented foods have been increasingly investigated for their potential modulation of the microbiome-gut-brain axis. This research has mainly focused on dairy fermentations, leaving LFVs largely underexplored. This mini review examines LFVs and their emerging mechanisms within the microbiome-gut-brain axis (MGBA). It emphasizes their character as evolving microbial ecosystems and as sources of bioactive metabolites. During the fermentation process, ecological succession drives the production of a variety of compounds, including organic acids, amino acids and lipid derivatives, transformed phytochemicals, structural microbial components, and micronutrients. Many of these compounds have plausible connections to MGBA routes. These links include modulation of the intestinal barrier, local and systemic immune responses, enteroendocrine signaling, and autonomic/vagal pathways. Particular focus is given to the small intestine as an early signaling interface between metabolites and host physiology. Scientific evidence of the beneficial effects of LFVs on human health is limited. Existing studies show improvement in gastrointestinal symptoms, cardiometabolic risk factors and gut microbial function. Studies connecting LFVs to neurological and psychological health are lacking. We propose understanding LFVs as complex food ecosystems whose effects on host physiology arise from interactions among microorganisms, metabolites, environmental conditions, and host responses. Future research integrating food multi-omics, microbiome analyses, immune profiling, neuroendocrine measurements, and clinical outcomes may help clarify the role of LFVs in MGBA and support the development of targeted fermentation-based nutritional strategies for intestinal, immune, and neuropsychological health.

Fermented millets as next-generation functional foods: insights into microbiota modulation and gastrointestinal health

Millets are nutrient-rich, climate-resilient grains widely consumed in developing nations. Fermentation enhances their nutritional and functional properties, offering potential benefits for gut health. This review examines the impact of fermented millet products on gut microbiota composition, digestive health, and their functional bioactivity. An extensive literature review was conducted, analysing traditional and modern fermented millet products, associated microbial consortia, biochemical changes during fermentation, and their health implications, especially in relation to gut flora and metabolic regulation. Fermentation significantly enhances the nutritional quality of millets by improving the bioavailability of minerals, reducing antinutritional factors, and enriching bioactive compounds, including polyphenols and dietary fibre. Lactic acid bacteria and yeasts in fermented products enhance protein digestibility, short-chain fatty acids (SCFA) production, and gut microbial diversity. These changes contribute to immune modulation, anti-inflammatory responses, and mitigation of gut dysbiosis. Numerous traditional fermented millet foods, such as Koko, Fura, and Dosa, enriched with probiotics, show health-promoting potential. Modern innovations focus on developing shelf-stable, functional millet-based products. Fermented millet products offer a promising, sustainable dietary strategy to enhance gut health and prevent chronic diseases. Their integration into functional foods can support global nutrition and combat food insecurity.

Sourdough fermentation as a modulator of nutritional quality in cereal-based baked products.

Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme activation, and metabolite synthesis, altering the dough and the final product. Growing consumer demand for healthy foods has prompted researchers and manufacturers to explore sourdough technology for the development of nutritious and functional baked goods with health benefits. This review provides a critical synthesis of current knowledge, with particular emphasis on linking fermentation mechanisms to nutritional outcomes and their relevance in modern food systems. Specifically, the multifaceted influence of sourdough technology on several macronutrients is explored. Previous research indicates that sourdough fermentation can lower the glycemic response, enhance protein digestibility, increase phenolic compounds, and improve mineral bioavailability. Despite these promising effects, the mechanistic basis underlying such nutritional improvements remains underexplored, particularly under controlled and industrial processing conditions. This review highlights key research gaps, including the scalability of sourdough production for nutritious food development and the specific fermentation mechanisms that promote human health. Variability in fermentation practices across artisanal and industrial settings further complicates the reproducibility of these effects. Addressing these gaps through supplemental research is essential both for consumers seeking healthy food options and for the food industry as it aims to innovate and meet market demands. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.