Microbial fermentation is increasingly recognized not only as a traditional food-preservation method, but also as a core driver of culinary innovation that contributes unique flavors, aromas, and health benefits. Historically, fermentation improved food shelf-life, nutritional value, and sensory quality. however, recent scientific evidence has revealed that fermentative microorganisms can modulate the gut microbiome, interact with the immune system, and contribute to human health. This expanded understanding has positioned fermented foods as a high-value industrial sector with significant economic and functional potential. As such, advancing microbial fermentation research is essential for reimagining food value, promoting human health, and designing resilient and sustainable future food ecosystems.
Lee et al. (Mon,) studied this question.