Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes

Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food. Microbes are important in enhancing the characteristics of fermented foods by generating nutritious changes in the organic substrates. In lactic acid fermentation, lactic acid bacteria induce the degradation of carbohydrates (glucose) into lactic acid and other compounds. Meanwhile, in alcoholic fermentation, glucose is broken down to form alcohol (ethanol) and carbon dioxide. Besides these, some essential secondary metabolites, aldehydes, and esters are produced that impart special qualities of flavor and aroma, making food more appetizing and healthier. Microbial food fermentation is a significant process in increasing food quality because it produces bacteriocins that stunt the development of spoilage‐causing microorganisms. Fermented foods are beneficial in improving digestion and sustaining body weight. By adopting the technique of microbial food fermentation, we can amplify the texture, taste, safety, and nutrition of various food items. This review highlights the significance of beneficial microorganisms in improving the quality of food. It also discusses the conversion of organic compounds into beneficial fermented foods to enhance health status.