Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods

Author: mycolabadmin
6/30/2025
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Summary

This review explores how microorganisms can make food production more sustainable and healthier. It discusses traditional fermented foods like yogurt and sauerkraut, modern biotechnology techniques to reduce food waste and create natural preservatives, and special food ingredients with beneficial bacteria that support digestive and mental health. The paper shows how applying microbial science could help address global food challenges while meeting consumer demands for natural, safe, and healthy products.

Background

Food systems contribute significantly to global greenhouse gas emissions and environmental degradation while generating substantial food waste. Microorganisms have been utilized throughout human history in food processing and preservation, and emerging evidence demonstrates their potential to advance sustainability across fermentation, biocontrol, and functional food development. This review examines the latest sustainable innovations at the intersection of food microbiology and sustainable food systems.

Objective

To critically examine and synthesize recent sustainable innovations in food microbiology, focusing on three main themes: microbial fermentation for sustainable food production, microbial biocontrol as an eco-friendly alternative to chemical preservatives, and functional foods designed to enhance health outcomes. The review aims to identify technological and regulatory gaps while highlighting how microbiological strategies can support circular food systems and sustainable development goals.

Results

The review identifies three interconnected areas of innovation: fermentation processes valorizing agro-industrial waste through solid-state fermentation and precision biotechnology; biocontrol strategies including bacteriocins, protective cultures, bacteriophages, and CRISPR-Cas systems as alternatives to synthetic preservatives; and functional foods with demonstrated health benefits for gastrointestinal, immune, metabolic, and cognitive function. Market data shows precision fermentation ingredients valued at USD 2.8 billion in 2023, projected to reach USD 36.3 billion by 2030.

Conclusion

Sustainable food microbiology integrating fermentation, biocontrol, and functional ingredients offers transformative solutions for building circular, science-based food systems. Addressing regulatory gaps, scalability challenges in low-income countries, and consumer acceptance through transparent labeling and scientific validation will be critical for implementing these innovations aligned with sustainable development goals.

Published in:Foods,
Study Type:Review,
Source: PMID: 40647071, DOI: 10.3390/foods14132320