Advances in Microbial Fermentation Processes

In the food sector, fermentation processes have been the object of great interest in regards to enhancing the yield, the quality, and the safety of the final product. The microbial fermen-tation has been traditionally used to produce foods denoted by prolonged shelf life and di-gestibility. The benefits extended to human health by fermented foods are expressed either directly through the interactions of ingested live microorganisms with the host (probiotic effect) or indirectly as the result of the ingestion of microbial metabolites synthesized dur-ing fermentation (biogenic effect). Moreover, several beneficial microbes can inhibit patho-gens/spoilers growth and degrade toxins. Several novel microbial-based biotechnological solutions have been recorded and continuous explorations of microbial diversity are being carried out worldwide. In addition, most recently, fermentation has been considered a sustainable approach for maximizing the utilization of bio-resources to address the recent global food crisis. For example, several microbial-base bioconversions have been proposed for the production of enzymes, vitamins, antioxidants, biofuels, feeds, antim crobial molecules, and other bioactive chemicals, also exploiting agro-industrial wastes.