From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation

Autores
Bustos, Ana Yanina
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Fermentation is one of the oldest food preservation and transformation strategies developed by human societies. Its cultural appropriation predates even the scientific understanding of the role of microorganisms and their metabolic functions. However, significant knowledge gaps remain regarding the mechanisms underlying these effects, as well as safety considerations and regulatory frameworks. This review addresses these gaps through an integrative analysis of the literature, including peer-reviewed studies and systematic reviews focused on food microbiology, microbial dynamics, and health-promoting mechanisms. In particular, yogurt and cheese are addressed as case studies to review the past and present of these ancestral foods in terms of the evolution of fermentation processes, from spontaneous fermentation to controlled and standardized systems, along with the modern biotechnological tools used to characterize and monitor complex microbial communities. Substrates such as stevia, fruits, vegetables, and plant-based milk substitutes are also explored. The scope encompasses enzymatic transformation of raw substrates, biosynthesis of bioactive metabolites, effects on the gut microbiota, and the use of fermented foods as vehicles for “biotic” compounds. Particular attention is paid to safety and regulatory aspects. Fermented foods are culturally important and promising functional platforms, although standardized regulatory frameworks and stronger mechanistic and clinical evidence regarding their health benefits are still needed.
Fil: Bustos, Ana Yanina. Instituto Universitario de Ciencias de la Salud. Fundación Barceló; Argentina.
Fuente
Appl. Sci. 2026, 16, 5510
Materia
FERMENTACION
METABOLISMO
BIOTECNOLOGIA ALIMENTARIA
MICROBIOTA INTESTINAL
SEGURIDAD ALIMENTARIA
INNOVACION TECNOLOGICA
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Repositorio
Repositorio Institucional (Fundacion Barceló)
Institución
Fundación H. A. Barceló
OAI Identificador
oai:repositorio.barcelo.edu.ar:123456789/1230
Acceder
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oai_identifier_str oai:repositorio.barcelo.edu.ar:123456789/1230
network_acronym_str RIBARCELO
repository_id_str a
network_name_str Repositorio Institucional (Fundacion Barceló)
spelling From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and InnovationBustos, Ana YaninaFERMENTACIONMETABOLISMOBIOTECNOLOGIA ALIMENTARIAMICROBIOTA INTESTINALSEGURIDAD ALIMENTARIAINNOVACION TECNOLOGICAFil: Fermentation is one of the oldest food preservation and transformation strategies developed by human societies. Its cultural appropriation predates even the scientific understanding of the role of microorganisms and their metabolic functions. However, significant knowledge gaps remain regarding the mechanisms underlying these effects, as well as safety considerations and regulatory frameworks. This review addresses these gaps through an integrative analysis of the literature, including peer-reviewed studies and systematic reviews focused on food microbiology, microbial dynamics, and health-promoting mechanisms. In particular, yogurt and cheese are addressed as case studies to review the past and present of these ancestral foods in terms of the evolution of fermentation processes, from spontaneous fermentation to controlled and standardized systems, along with the modern biotechnological tools used to characterize and monitor complex microbial communities. Substrates such as stevia, fruits, vegetables, and plant-based milk substitutes are also explored. The scope encompasses enzymatic transformation of raw substrates, biosynthesis of bioactive metabolites, effects on the gut microbiota, and the use of fermented foods as vehicles for “biotic” compounds. Particular attention is paid to safety and regulatory aspects. Fermented foods are culturally important and promising functional platforms, although standardized regulatory frameworks and stronger mechanistic and clinical evidence regarding their health benefits are still needed.Fil: Bustos, Ana Yanina. Instituto Universitario de Ciencias de la Salud. Fundación Barceló; Argentina.Applied SciencesVarzakas, Theodoros2026-06-022026-06-24T19:40:43Zinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.barcelo.edu.ar/handle/123456789/1230Appl. Sci. 2026, 16, 5510reponame:Repositorio Institucional (Fundacion Barceló)instname:Fundación H. A. Barcelóenginfo:eu-repo/semantics/openAccess2026-10-01T10:13:53Zoai:repositorio.barcelo.edu.ar:123456789/1230instacron:BARCELOInstitucionalhttp://repositorio.barcelo.edu.ar/greenstone/cgi-bin/library.cgiUniversidad privadaNo correspondehttp://repositorio.barcelo.edu.ar/greenstone/cgi-bin/oaiserver.cgilrodriguezares@barcelo.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:a2026-10-01 10:13:54.117Repositorio Institucional (Fundacion Barceló) - Fundación H. A. Barcelófalse
dc.title.none.fl_str_mv From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation
title From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation
spellingShingle From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation
Bustos, Ana Yanina
FERMENTACION
METABOLISMO
BIOTECNOLOGIA ALIMENTARIA
MICROBIOTA INTESTINAL
SEGURIDAD ALIMENTARIA
INNOVACION TECNOLOGICA
title_short From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation
title_full From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation
title_fullStr From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation
title_full_unstemmed From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation
title_sort From Ancient Fermentation to Modern Functional Foods: Food Microbiology and Biotechnology at the Interface of Tradition and Innovation
dc.creator.none.fl_str_mv Bustos, Ana Yanina
author Bustos, Ana Yanina
author_facet Bustos, Ana Yanina
author_role author
dc.contributor.none.fl_str_mv Varzakas, Theodoros
dc.subject.none.fl_str_mv FERMENTACION
METABOLISMO
BIOTECNOLOGIA ALIMENTARIA
MICROBIOTA INTESTINAL
SEGURIDAD ALIMENTARIA
INNOVACION TECNOLOGICA
topic FERMENTACION
METABOLISMO
BIOTECNOLOGIA ALIMENTARIA
MICROBIOTA INTESTINAL
SEGURIDAD ALIMENTARIA
INNOVACION TECNOLOGICA
dc.description.none.fl_txt_mv Fil: Fermentation is one of the oldest food preservation and transformation strategies developed by human societies. Its cultural appropriation predates even the scientific understanding of the role of microorganisms and their metabolic functions. However, significant knowledge gaps remain regarding the mechanisms underlying these effects, as well as safety considerations and regulatory frameworks. This review addresses these gaps through an integrative analysis of the literature, including peer-reviewed studies and systematic reviews focused on food microbiology, microbial dynamics, and health-promoting mechanisms. In particular, yogurt and cheese are addressed as case studies to review the past and present of these ancestral foods in terms of the evolution of fermentation processes, from spontaneous fermentation to controlled and standardized systems, along with the modern biotechnological tools used to characterize and monitor complex microbial communities. Substrates such as stevia, fruits, vegetables, and plant-based milk substitutes are also explored. The scope encompasses enzymatic transformation of raw substrates, biosynthesis of bioactive metabolites, effects on the gut microbiota, and the use of fermented foods as vehicles for “biotic” compounds. Particular attention is paid to safety and regulatory aspects. Fermented foods are culturally important and promising functional platforms, although standardized regulatory frameworks and stronger mechanistic and clinical evidence regarding their health benefits are still needed.
Fil: Bustos, Ana Yanina. Instituto Universitario de Ciencias de la Salud. Fundación Barceló; Argentina.
description Fil: Fermentation is one of the oldest food preservation and transformation strategies developed by human societies. Its cultural appropriation predates even the scientific understanding of the role of microorganisms and their metabolic functions. However, significant knowledge gaps remain regarding the mechanisms underlying these effects, as well as safety considerations and regulatory frameworks. This review addresses these gaps through an integrative analysis of the literature, including peer-reviewed studies and systematic reviews focused on food microbiology, microbial dynamics, and health-promoting mechanisms. In particular, yogurt and cheese are addressed as case studies to review the past and present of these ancestral foods in terms of the evolution of fermentation processes, from spontaneous fermentation to controlled and standardized systems, along with the modern biotechnological tools used to characterize and monitor complex microbial communities. Substrates such as stevia, fruits, vegetables, and plant-based milk substitutes are also explored. The scope encompasses enzymatic transformation of raw substrates, biosynthesis of bioactive metabolites, effects on the gut microbiota, and the use of fermented foods as vehicles for “biotic” compounds. Particular attention is paid to safety and regulatory aspects. Fermented foods are culturally important and promising functional platforms, although standardized regulatory frameworks and stronger mechanistic and clinical evidence regarding their health benefits are still needed.
publishDate 2026
dc.date.none.fl_str_mv 2026-06-02
2026-06-24T19:40:43Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.barcelo.edu.ar/handle/123456789/1230
url https://repositorio.barcelo.edu.ar/handle/123456789/1230
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Applied Sciences
publisher.none.fl_str_mv Applied Sciences
dc.source.none.fl_str_mv Appl. Sci. 2026, 16, 5510
reponame:Repositorio Institucional (Fundacion Barceló)
instname:Fundación H. A. Barceló
reponame_str Repositorio Institucional (Fundacion Barceló)
collection Repositorio Institucional (Fundacion Barceló)
instname_str Fundación H. A. Barceló
repository.name.fl_str_mv Repositorio Institucional (Fundacion Barceló) - Fundación H. A. Barceló
repository.mail.fl_str_mv lrodriguezares@barcelo.edu.ar
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score 12.854657

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