Innovation in precision fermentation for food ingredients

Potential neuroprotective benefits of plant-based fermented foods in Alzheimer's disease: an update on preclinical evidence

“…With regard to the scope of our search for plant-based fermented foods, we included traditionally fermented foods and beverages, 7,[83][84][85] the major microorganisms responsible for fermentation, 83,86,87 the plant species present in these foods, 84,85,88,89 and probiotics, postbiotics, paraprobiotics, or synbiotics. [90][91][92][93] The search strings of the four databases are detailed in the ESI. †…”

Biotechnology for Increased Resource Utilization of Fish Side-Streams

“…Venugopal and Sashidharan [43] discussed microalgae cultivation from fish by-catch and side streams as a future protein source, while Vidya et al [44] combined processing side streams from dairy and fish as substrates for microalgae with the production of lipids and high-value pigments and Tropea et al [45] combined fermented fish side streams with lemon peel for production of aquafeed. These are just a few examples and researchers claim that we only see the start of the full potential of using fermentation for new food ingredients [46].…”

An overview of fermentation in the food industry - looking back from a new perspective

“…Fermentation is a time-honored method used for ages to prolong the shelf life of food and augment its nutritional quality (Augustin et al 2023 ). It has been used to preserve various animal-derived, seafood, and plant-originated foods.…”

“…Using starting cultures allow for acquiring a standardized food product (Bourdichon et al 2021 ). For food applications, strain engineering often involves harmless microorganisms like Bacillus spp., yeast like Saccharomyces cerevisiae , Komagataella phaffii , Kluyveromyces spp., or filamentous fungi (Augustin et al 2023 ; Chai et al 2022a , b ; Vieira Gomes et al 2018 ). Specific food components like antioxidants, colorants, flavors, enzymes, and vitamins can also be manufactured through fermentation (Santiago‐Díaz et al 2022 ).…”