A comprehensive review of fermentation technologies in food processing: from traditional to cutting edge

Authors

PRAGATI SINGHFollow
NIHARIKA ARYAFollow
SHALINI SHARMAFollow
ANKITA SHARMAFollow
PRASAD RASANEFollow
SUPRIYA SINGH GAURFollow
SAWINDER KAURFollow
MAHENDRA GUNJALFollow
HASAN KILIÇGÜNFollow
JYOTI SINGHFollow

Abstract

Fermentation technologies play crucial roles in food processing, offering various advantages, including enhanced flavor profiles, extended shelf life, and improved nutritional qualities. This paper provides a comprehensive overview on the major types of fermentation as well as effects of various factors such as substrate composition, temperature, pH, oxygen availability, and microbial strain selection on the process. Despite its widespread application, traditional fermentation processes face limitations related to yield optimization, contamination risks, and process consistency. Recent advancements have significantly enhanced fermentation efficiency, product quality, and scalability, ultimately expanding the applications beyond food and beverage production into pharmaceuticals, nutraceuticals, biofuels, and waste valorization. Furthermore, the emerging role of fermentation in health—such as its neuroprotective functions—is also discussed. This review critically examines the current state, challenges, and future of fermentation technologies, offering insights into their potential impact across health, industrial, and environmental sectors.

Author ORCID Identifier

PRAGATI SINGH: 0009-0004-5243-6823

NIHARIKA ARYA: 0009-0001-2959-1380

SHALINI SHARMA: 0009-0005-9017-274X

ANKITA SHARMA: 0009-0009-5873-2195

PRASAD RASANE: 0000-0002-5807-4091

SUPRIYA SINGH GAUR: 0000-0002-8227-7104

SAWINDER KAUR: 0000-0002-4500-1053

MAHENDRA GUNJAL: 0000-0001-7767-7544

HASAN KILIÇGÜN: 0000-0003-0918-3897

JYOTI SINGH: 0000-0003-0838-6393

DOI

10.55730/1300-011X.3279

Keywords

Fermentation, fermented products, microorganisms, process optimization, traditional foods, yeast

First Page

448

Last Page

467

Publisher

The Scientific and Technological Research Council of Türkiye (TÜBİTAK)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Recommended Citation

SINGH, P, ARYA, N, SHARMA, S, SHARMA, A, RASANE, P, GAUR, S. S, KAUR, S, GUNJAL, M, KILIÇGÜN, H, & SINGH, J (2025). A comprehensive review of fermentation technologies in food processing: from traditional to cutting edge. Turkish Journal of Agriculture and Forestry 49 (3): 448-467. https://doi.org/10.55730/1300-011X.3279