A comprehensive review of fermentation technologies in food processing: from traditional to cutting edge

Fermentation technologies play crucial roles in food processing, offering various advantages, including enhanced flavor profiles, extended shelf life, and improved nutritional qualities. This paper provides a comprehensive overview on the major types of fermentation as well as effects of various factors such as substrate composition, temperature, pH, oxygen availability, and microbial strain selection on the process. Despite its widespread application, traditional fermentation processes face limitations related to yield optimization, contamination risks, and process consistency. Recent advancements have significantly enhanced fermentation efficiency, product quality, and scalability, ultimately expanding the applications beyond food and beverage production into pharmaceuticals, nutraceuticals, biofuels, and waste valorization. Furthermore, the emerging role of fermentation in health—such as its neuroprotective functions—is also discussed. This review critically examines the current state, challenges, and future of fermentation technologies, offering insights into their potential impact across health, industrial, and environmental sectors. © TÜBİTAK.