Progress in the Mechanism and Application of Microorganisms in Traditional Fermented Foods

Abstract

Since a few centuries ago, fermentation has been used to preserve food and to enable the microbes in it to make the original food taste better, last longer and even become more nutritious. There's been a lot of research exploring the microbes in fermented foods and what parts of the microbes are good for people's bodies. These potentially beneficial parts of the body are called compounds, but the effects of their interactions and fermentation in different microorganisms have not been fully understood. This paper will explore the role of microorganisms in traditionally fermented foods, how lactic acid bacteria and yeasts can contribute to fermentation results, as well as the production of organic acids and the development of compounds. This paper also explores how to use starter cultures to produce the same results and examines the growth of dairy probiotics. However, there are still challenges in terms of microbial interactions and health effects on each other, and future research should focus on this area to improve knowledge as well as the application of food fermentation.