{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T15:50:17Z","timestamp":1790351417795,"version":"4.1.0"},"reference-count":86,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T00:00:00Z","timestamp":1781568000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Microbiol."],"abstract":"<jats:p>Fermented foods have long been recognized for their significant contributions to human health, particularly in enhancing gastrointestinal functionality, increasing microbial diversity, and improving nutrient bioavailability. In recent years, the intersection of traditional fermentation with advanced microbiology and synthetic biology has catalyzed the emergence of novel production techniques. The development of specialized starter cultures and the implementation of precision fermentation allow for unprecedented control over microbial interactions and the fermentation environment. These biotechnological innovations facilitate the production of foods with superior digestibility and enriched micronutrient profiles, yet they also introduce critical concerns regarding potential biochemical risks and consumer safety. The utilization of genomically modified microorganisms, including those developed through advanced Cas9-based approaches or intentional metabolic engineering, has sparked debate over regulatory oversight and long-term health implications. Beyond genetic concerns, the fermentation process can inadvertently lead to the formation of antinutrients and allergenic compounds, such as biogenic amines, mycotoxins, and advanced glycation end-products (AGEs). Furthermore, the potential presence of antibiotic resistance genes and pesticide residues in raw materials underscores the vulnerability of the production chain. This review critically evaluates the latest microbial selection strategies and biotechnological innovations, while emphasizing the imperative role of global regulatory bodies, such as the EFSA (European Food Safety Authority) and FDA (Food and Drug Administration), in establishing stringent safety standards. Ultimately, balancing technological advancement with comprehensive risk assessment is essential for the sustainable growth of the fermented food industry.<\/jats:p>","DOI":"10.3389\/fmicb.2026.1869717","type":"journal-article","created":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T05:38:13Z","timestamp":1781588293000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":1,"title":["Next-generation fermented foods: engineering the future of functional nutrition and emerging food safety challenges"],"prefix":"10.3389","volume":"17","author":[{"given":"Bersu Nur","family":"Hac\u0131fettaho\u011flu","sequence":"first","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences, Kastamonu University","place":["Kastamonu, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saniye","family":"Bilici","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Dietetics, Faculty of Health Sciences, Gazi University","place":["Ankara, T\u00fcrkiye"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,6,16]]},"reference":[{"key":"B1","doi-asserted-by":"publisher","first-page":"e70160","DOI":"10.1002\/jobm.70160","article-title":"Precision fermentation processes for producing novel foods and its sustainable applications.","volume":"66","author":"Adeyeye","year":"2026","journal-title":"J. Basic Microbiol."},{"key":"B2","doi-asserted-by":"publisher","first-page":"8664E","DOI":"10.2903\/sp.efsa.2024.EN-8664","article-title":"EFSA Scientific Colloquium 27: Cell culture-derived foods and food ingredients.","volume":"21","author":"Afonso","year":"2024","journal-title":"EFSA Support. Publ."},{"key":"B3","doi-asserted-by":"publisher","first-page":"509","DOI":"10.3390\/fermentation11090509","article-title":"Novel fermentation techniques for improving food functionality: An overview.","volume":"11","author":"Ajanaku","year":"2025","journal-title":"Fermentation"},{"key":"B4","doi-asserted-by":"publisher","first-page":"34","DOI":"10.1186\/s42779-025-00295-1","article-title":"Flavor formation through lactic acid bacteria metabolism in traditional Chinese fermented vegetable products.","volume":"12","author":"Ali","year":"2025","journal-title":"J. Ethnic Foods"},{"key":"B5","doi-asserted-by":"publisher","first-page":"3714","DOI":"10.3390\/foods13233714","article-title":"Multifunctional applications of lactic acid bacteria: Enhancing safety, quality, and nutritional value in foods and fermented beverages.","volume":"13","author":"Anumudu","year":"2024","journal-title":"Foods"},{"key":"B6","doi-asserted-by":"publisher","first-page":"108227","DOI":"10.1016\/j.foodcont.2021.108227","article-title":"Microorganisms and food safety risks associated with indigenous fermented foods from Africa.","volume":"129","author":"Anyogu","year":"2021","journal-title":"Food Control."},{"key":"B7","doi-asserted-by":"publisher","first-page":"R1094","DOI":"10.1016\/j.cub.2024.09.047","article-title":"Novel fermentations integrate traditional practice and rational design of fermented-food microbiomes.","volume":"34","author":"Arrigan","year":"2024","journal-title":"Curr. Biol."},{"key":"B8","doi-asserted-by":"publisher","first-page":"6218","DOI":"10.1080\/10408398.2023.2166014","article-title":"Innovation in precision fermentation for food ingredients.","volume":"64","author":"Augustin","year":"2024","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"B9","doi-asserted-by":"publisher","first-page":"70","DOI":"10.1017\/S0007114525103838","article-title":"Effect of regular green tea (Camellia sinensis) kombucha consumption on oxidative stress and endothelial health in individuals with excess body weight: A randomized controlled trial.","volume":"134","author":"Bonifacio","year":"2025","journal-title":"Br. J. Nutr."},{"key":"B10","doi-asserted-by":"publisher","first-page":"3501","DOI":"10.3390\/foods12183501","article-title":"Reviewing the source, physiological characteristics, and aroma production mechanisms of aroma-producing yeasts.","volume":"12","author":"Chen","year":"2023","journal-title":"Foods"},{"key":"B11","doi-asserted-by":"publisher","first-page":"512","DOI":"10.3390\/fermentation10100512","article-title":"Development and application of starter cultures.","volume":"10","author":"Comunian","year":"2024","journal-title":"Fermentation"},{"key":"B12","doi-asserted-by":"publisher","first-page":"470","DOI":"10.3390\/foods15030470","article-title":"Listeria monocytogenes in ready-to-eat foods: Risk perspectives across different regulatory systems.","volume":"15","author":"D\u2019Ambrosio","year":"2026","journal-title":"Foods"},{"key":"B13","doi-asserted-by":"publisher","first-page":"346","DOI":"10.3390\/fermentation11060346","article-title":"Nutritional enhancement of plant-based fermented foods: Microbial innovations for a sustainable future.","volume":"11","author":"Dhiman","year":"2025","journal-title":"Fermentation"},{"key":"B14","doi-asserted-by":"publisher","first-page":"e70205","DOI":"10.1002\/fsn3.70205","article-title":"Investigation of probiotic properties of Lacticaseibacillus casei 4 N-6 strain isolated from cow milk.","volume":"13","author":"Dikbas","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"B15","doi-asserted-by":"publisher","first-page":"1806","DOI":"10.3390\/nu11081806","article-title":"Fermented foods: Definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease.","volume":"11","author":"Dimidi","year":"2019","journal-title":"Nutrients"},{"key":"B16","volume-title":"Novel Food.","year":"2025"},{"key":"B17","doi-asserted-by":"publisher","first-page":"e9510","DOI":"10.2903\/j.efsa.2025.9510","article-title":"Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 22: Suitability of taxonomic units notified to EFSA until March 2025.","volume":"23","author":"EFSA, Allende","year":"2025","journal-title":"EFSA J."},{"key":"B18","doi-asserted-by":"publisher","first-page":"e07746","DOI":"10.2903\/j.efsa.2023.7746","article-title":"Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 17: Suitability of taxonomic units notified to EFSA until September 2022.","volume":"21","author":"EFSA, Koutsoumanis","year":"2023","journal-title":"EFSA J."},{"key":"B19","doi-asserted-by":"publisher","first-page":"410","DOI":"10.1016\/j.biotechadv.2019.02.006","article-title":"The application of the CRISPR-Cas9 genome editing machinery in food and agricultural science: Current status, future perspectives, and associated challenges.","volume":"37","author":"E\u015f","year":"2019","journal-title":"Biotechnol. Adv."},{"key":"B20","doi-asserted-by":"publisher","first-page":"106727","DOI":"10.1016\/j.fbio.2025.106727","article-title":"Sustainable microbial fermentation of plant Proteins: Potential, biological resources, fermentation mechanisms, applications and challenges in food industry.","volume":"68","author":"Fan","year":"2025","journal-title":"Food Biosci."},{"key":"B21","doi-asserted-by":"publisher","first-page":"104529","DOI":"10.1016\/j.tifs.2024.104529","article-title":"Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation.","volume":"149","author":"Farid","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"B22","doi-asserted-by":"publisher","first-page":"523","DOI":"10.38212\/2224-6614.3431","article-title":"Microbial toxins in fermented foods: Health implications and analytical techniques for detection.","volume":"30","author":"Fayyaz","year":"2022","journal-title":"J. Food Drug Anal."},{"key":"B23","doi-asserted-by":"publisher","first-page":"64","DOI":"10.1016\/j.copbio.2017.07.016","article-title":"Metabolic and functional paths of lactic acid bacteria in plant foods: Get out of the labyrinth.","volume":"49","author":"Filannino","year":"2018","journal-title":"Curr. Opin. Biotechnol."},{"key":"B24","doi-asserted-by":"publisher","first-page":"101097","DOI":"10.1016\/j.afres.2025.101097","article-title":"Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives.","volume":"5","author":"Fitsum","year":"2025","journal-title":"Appl. Food Res."},{"key":"B25","doi-asserted-by":"publisher","first-page":"foaa040","DOI":"10.1093\/femsyr\/foaa040","article-title":"Hybridization and the origin of new yeast lineages.","volume":"20","author":"Gabaldon","year":"2020","journal-title":"FEMS Yeast Res."},{"key":"B26","doi-asserted-by":"publisher","first-page":"211","DOI":"10.1146\/annurev-food-072023-034207","article-title":"Starter Culture Development and Innovation for Novel Fermented Foods.","volume":"15","author":"G\u00e4nzle","year":"2024","journal-title":"Ann. Rev. Food Sci. Technol."},{"key":"B27","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2025.117427","article-title":"Recent advances in the applications of Bacillus subtilis in the fermentation of food: Improving product quality and enhancing biological activity.","volume":"221","author":"Gao","year":"2025","journal-title":"Food Res. Int."},{"key":"B28","doi-asserted-by":"publisher","first-page":"1219","DOI":"10.4014\/jmb.2207.07047","article-title":"Safety assessment systems for microbial starters derived from fermented foods.","volume":"32","author":"Heo","year":"2022","journal-title":"J. Microbiol. Biotechnol."},{"key":"B29","doi-asserted-by":"publisher","first-page":"104569","DOI":"10.1016\/j.tifs.2024.104569","article-title":"The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health.","volume":"150","author":"Hern\u00e1ndez-Vel\u00e1zquez","year":"2024","journal-title":"Trends Food Sci. Technol."},{"key":"B30","doi-asserted-by":"publisher","first-page":"103084","DOI":"10.1016\/j.copbio.2024.103084","article-title":"Precision fermentation for improving the quality, flavor, safety, and sustainability of foods.","volume":"86","author":"Hilgendorf","year":"2024","journal-title":"Curr. Opin. Biotechnol."},{"key":"B31","doi-asserted-by":"publisher","first-page":"1507","DOI":"10.1007\/s00299-016-1974-2","article-title":"Consumer acceptance of food crops developed by genome editing.","volume":"35","author":"Ishii","year":"2016","journal-title":"Plant Cell Rep."},{"key":"B32","doi-asserted-by":"publisher","first-page":"151","DOI":"10.1016\/j.jbiotec.2017.04.018","article-title":"Elimination of the cryptic plasmid in Leuconostoc citreum by CRISPR\/Cas9 system.","volume":"251","author":"Jang","year":"2017","journal-title":"J. Biotechnol."},{"key":"B33","doi-asserted-by":"publisher","first-page":"941866","DOI":"10.3389\/fmicb.2022.941866","article-title":"Microorganisms present in artisanal fermented food from South America [Review].","volume":"13","author":"Jimenez","year":"2022","journal-title":"Front. Microbiol."},{"key":"B34","doi-asserted-by":"publisher","first-page":"4324","DOI":"10.3390\/foods14244324","article-title":"Bridging tradition and innovation: A systematic review and bibliometric analysis of turkish fermented foods.","volume":"14","author":"Kahraman Il\u0131kkan","year":"2025","journal-title":"Foods"},{"key":"B35","doi-asserted-by":"crossref","DOI":"10.1007\/978-981-97-9859-9_8","article-title":"CRISPR-Cas Technology: The Production of Nutritious and Safe Food","volume-title":"Biotechnology Innovations for a Sustainable Future","author":"Kanchan","year":"2026"},{"key":"B36","doi-asserted-by":"publisher","first-page":"32","DOI":"10.1186\/s13213-024-01763-w","article-title":"Review on effect of fermentation on physicochemical properties, anti-nutritional factors and sensory properties of cereal-based fermented foods and beverages.","volume":"74","author":"Kitessa","year":"2024","journal-title":"Ann. Microbiol."},{"key":"B37","doi-asserted-by":"publisher","first-page":"106553","DOI":"10.1016\/j.fbio.2025.106553","article-title":"Advances in CRISPR\/Cas9-driven strategies for microbial production and optimization of sugar polyols for food applications: A review.","volume":"68","author":"Kumar","year":"2025","journal-title":"Food Biosci."},{"key":"B38","doi-asserted-by":"publisher","first-page":"1378225","DOI":"10.3389\/fmicb.2024.1378225","article-title":"Corrigendum: Probiotics: Mechanism of action, health benefits and their application in food industries [Correction].","volume":"15","author":"Latif","year":"2024","journal-title":"Front. Microbiol."},{"key":"B39","doi-asserted-by":"publisher","first-page":"1117","DOI":"10.1186\/s12888-025-07568-8","article-title":"Effects of kefir on symptoms, sleep, and gut microbiota in children with ADHD: A randomised controlled trial.","volume":"25","author":"Lawrence","year":"2025","journal-title":"BMC Psychiatry"},{"key":"B40","doi-asserted-by":"publisher","first-page":"101007","DOI":"10.1016\/j.cofs.2023.101007","article-title":"Species in food fermentations: An underappreciated group of organisms for safe use in food fermentations.","volume":"50","author":"Li","year":"2023","journal-title":"Curr. Opin. Food Sci."},{"key":"B41","doi-asserted-by":"publisher","first-page":"381","DOI":"10.1146\/annurev-micro-032521-041956","article-title":"Microbiome assembly in fermented foods.","volume":"77","author":"Louw","year":"2023","journal-title":"Annu. Rev. Microbiol."},{"key":"B42","doi-asserted-by":"publisher","first-page":"237","DOI":"10.1038\/s41392-024-01946-6","article-title":"A systematic framework for understanding the microbiome in human health and disease: From basic principles to clinical translation.","volume":"9","author":"Ma","year":"2024","journal-title":"Signal Transduct Target Ther."},{"key":"B43","doi-asserted-by":"publisher","first-page":"100623","DOI":"10.1016\/j.microb.2025.100623","article-title":"Advances in microbial metabolism for flavor development: Exploring the roles of bacteria, yeasts, and molds in food applications.","volume":"9","author":"Malekijahan","year":"2025","journal-title":"Microbe"},{"key":"B44","doi-asserted-by":"publisher","first-page":"2861","DOI":"10.3390\/foods10112861","article-title":"Evolution of food fermentation processes and the use of multi-omics in deciphering the roles of the microbiota.","volume":"10","author":"Mannaa","year":"2021","journal-title":"Foods"},{"key":"B45","doi-asserted-by":"publisher","first-page":"118904","DOI":"10.1016\/j.foodres.2026.118904","article-title":"Biomass and precision fermentation inputs for cultivated meat: Advances, sustainability, food safety, and techno-economic perspectives.","volume":"232","author":"Manzoki","year":"2026","journal-title":"Food Res. Intern."},{"key":"B46","doi-asserted-by":"publisher","first-page":"196","DOI":"10.1038\/s41575-020-00390-5","article-title":"The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods.","volume":"18","author":"Marco","year":"2021","journal-title":"Nat. Rev. Gastroenterol. Hepatol."},{"key":"B47","doi-asserted-by":"publisher","first-page":"673","DOI":"10.3390\/foods12030673","article-title":"Opportunities and challenges of understanding community assembly in spontaneous food fermentation.","volume":"12","author":"Mudoor Sooresh","year":"2023","journal-title":"Foods"},{"key":"B48","doi-asserted-by":"publisher","first-page":"4240","DOI":"10.3390\/foods14244240","article-title":"From ancient fermentations to modern biotechnology: Historical evolution, microbial mechanisms, and the role of natural and commercial starter cultures in shaping organic and sustainable food systems.","volume":"14","author":"Muhammed","year":"2025","journal-title":"Foods"},{"key":"B49","article-title":"New Food Sources and Food Production Systems: Exploring the Food Safety Angle","volume-title":"Food Safety Magazine","author":"Mukherjee","year":"2022"},{"key":"B50","doi-asserted-by":"publisher","first-page":"2292","DOI":"10.3390\/foods14132292","article-title":"Fermented foods as functional systems: Microbial communities and metabolites influencing gut health and systemic outcomes.","volume":"14","author":"Park","year":"2025","journal-title":"Foods"},{"key":"B51","doi-asserted-by":"publisher","first-page":"2386","DOI":"10.3390\/foods13152386","article-title":"Probiotic functions in fermented foods: Anti-viral, immunomodulatory, and anti-cancer benefits.","volume":"13","author":"Pyo","year":"2024","journal-title":"Foods"},{"key":"B52","doi-asserted-by":"publisher","first-page":"117803","DOI":"10.1016\/j.foodres.2025.117803","article-title":"CRISPR-Cas systems as emerging tools for precision biofilm control for food safety: Mechanisms and applications.","volume":"222","author":"Rahman","year":"2025","journal-title":"Food Res. Intern."},{"key":"B53","doi-asserted-by":"publisher","first-page":"e202200230","DOI":"10.1002\/cbdv.202200230","article-title":"Bioactive metabolites of microalgae from canary islands for functional food and feed uses.","volume":"19","author":"Santiago-D\u00edaz","year":"2022","journal-title":"Chem. Biodivers."},{"key":"B54","doi-asserted-by":"publisher","first-page":"15","DOI":"10.3390\/fermentation11010015","article-title":"Microbial fermentation in food: Impact on functional properties and nutritional enhancement\u2014A review of recent developments.","volume":"11","author":"Sawant","year":"2025","journal-title":"Fermentation"},{"key":"B55","doi-asserted-by":"publisher","first-page":"21","DOI":"10.1186\/s43014-022-00101-4","article-title":"Probiotic fermentation of polyphenols: Potential sources of novel functional foods.","volume":"4","author":"Sharma","year":"2022","journal-title":"Food Product. Process. Nutrit."},{"key":"B56","doi-asserted-by":"publisher","first-page":"106","DOI":"10.3390\/fermentation6040106","article-title":"Microbial fermentation and its role in quality improvement of fermented foods.","volume":"6","author":"Sharma","year":"2020","journal-title":"Fermentation"},{"key":"B57","doi-asserted-by":"publisher","first-page":"85","DOI":"10.1186\/s40643-023-00702-y","article-title":"An overview of fermentation in the food industry - looking back from a new perspective.","volume":"10","author":"Siddiqui","year":"2023","journal-title":"Bioresour Bioprocess"},{"key":"B58","doi-asserted-by":"publisher","first-page":"845166","DOI":"10.3389\/fmicb.2022.845166","article-title":"Two faces of fermented foods-the benefits and threats of its consumption.","volume":"13","author":"Skowron","year":"2022","journal-title":"Front. Microbiol."},{"key":"B59","doi-asserted-by":"publisher","first-page":"9478","DOI":"10.1038\/s41598-025-93603-3","article-title":"Effects of probiotic yogurt on relative respiratory tract infections, urine, saliva biomarkers, and fecal bacterial load in Ugandan children: A randomized controlled trial.","volume":"15","author":"Sybesma","year":"2025","journal-title":"Sci. Rep."},{"key":"B60","doi-asserted-by":"publisher","first-page":"184","DOI":"10.1111\/1541-4337.12520","article-title":"Fermented foods in a global age: East meets West.","volume":"19","author":"Tamang","year":"2020","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"B61","doi-asserted-by":"publisher","first-page":"e52680","DOI":"10.15252\/embr.202152680","article-title":"Fermentation for future food systems: Precision fermentation can complement the scope and applications of traditional fermentation.","volume":"22","author":"Teng","year":"2021","journal-title":"EMBO Rep."},{"key":"B62","doi-asserted-by":"publisher","first-page":"2361","DOI":"10.3390\/foods14132361","article-title":"Evolving dynamics of fermented food microbiota and the gut microenvironment: Strategic pathways to enhance human health.","volume":"14","author":"Terpou","year":"2025","journal-title":"Foods"},{"key":"B63","doi-asserted-by":"publisher","first-page":"1638957","DOI":"10.3389\/fbioe.2025.1638957","article-title":"Next-generation sequencing applications in food science: Fundamentals and recent advances.","volume":"13","author":"Tigrero-Vaca","year":"2025","journal-title":"Front. Bioeng. Biotechnol."},{"key":"B64","doi-asserted-by":"publisher","first-page":"1458536","DOI":"10.3389\/fnut.2024.1458536","article-title":"Health benefits and risks of fermented foods-the PIMENTO initiative.","volume":"11","author":"Todorovic","year":"2024","journal-title":"Front. Nutr."},{"key":"B65","doi-asserted-by":"publisher","first-page":"777","DOI":"10.3390\/microorganisms9040777","article-title":"Safety evaluation, biogenic amine formation, and enzymatic activity profiles of autochthonous enterocin-producing greek cheese isolates of the Enterococcus faecium\/durans group.","volume":"9","author":"Tsanasidou","year":"2021","journal-title":"Microorganisms"},{"key":"B66","doi-asserted-by":"publisher","first-page":"e04594","DOI":"10.2903\/j.efsa.2016.4594","article-title":"Guidance on the preparation and presentation of an application for authorisation of a novel food in the context of Regulation (EU) 2015\/2283.","volume":"14","author":"Turck","year":"2016","journal-title":"EFSA J."},{"key":"B67","doi-asserted-by":"publisher","first-page":"49","DOI":"10.3390\/nu15010049","article-title":"Effect of 4-Week consumption of soy kori-tofu on cardiometabolic health markers: A double-blind randomized controlled cross-over trial in adults with mildly elevated cholesterol levels.","volume":"15","author":"van den Belt","year":"2023","journal-title":"Nutrients"},{"key":"B68","doi-asserted-by":"publisher","first-page":"108615","DOI":"10.1016\/j.ijfoodmicro.2020.108615","article-title":"Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies.","volume":"324","author":"van Wyk","year":"2020","journal-title":"Int. J. Food Microbiol."},{"key":"B69","doi-asserted-by":"publisher","first-page":"109515","DOI":"10.1016\/j.foodres.2020.109515","article-title":"Novel foods in the European Union: Scientific requirements and challenges of the risk assessment process by the European Food Safety Authority.","volume":"137","author":"Ververis","year":"2020","journal-title":"Food Res. Int."},{"key":"B70","doi-asserted-by":"publisher","first-page":"5","DOI":"10.3390\/fermentation7010005","article-title":"An overview of CRISPR-based technologies in wine yeasts to improve wine flavor and safety.","volume":"7","author":"Vilela","year":"2021","journal-title":"Fermentation"},{"key":"B71","doi-asserted-by":"publisher","first-page":"1196239","DOI":"10.3389\/fmicb.2023.1196239","article-title":"Fermented foods: A perspective on their role in delivering biotics [Perspective].","volume":"14","author":"Vinderola","year":"2023","journal-title":"Front. Microbiol."},{"key":"B72","doi-asserted-by":"publisher","first-page":"69","DOI":"10.3390\/foods10010069","article-title":"Fermentative foods: Microbiology, biochemistry, potential human health benefits and public health issues.","volume":"10","author":"Voidarou","year":"2020","journal-title":"Foods"},{"key":"B73","doi-asserted-by":"publisher","first-page":"143228","DOI":"10.1016\/j.foodchem.2025.143228","article-title":"Formation of advanced glycation end-products and N-nitrosamines in salami of different recipes and fermented at different stages.","volume":"474","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"B74","doi-asserted-by":"publisher","first-page":"e13371","DOI":"10.1111\/1541-4337.13371","article-title":"A comprehensive review on novel synthetic foods: Potential risk factors, detection strategies, and processing technologies.","volume":"23","author":"Wang","year":"2024","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"B75","doi-asserted-by":"publisher","first-page":"4137","DOI":"10.1016\/j.cell.2021.06.019","article-title":"Gut-microbiota-targeted diets modulate human immune status.","volume":"184","author":"Wastyk","year":"2021","journal-title":"Cell"},{"key":"B76","doi-asserted-by":"publisher","first-page":"2936","DOI":"10.3390\/nu17182936","article-title":"Effects of fermented soy on cognition in older adults: Outcomes of a randomized. controlled trial.","volume":"17","author":"West","year":"2025","journal-title":"Nutrients"},{"key":"B77","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1007\/978-3-030-28737-5_5","article-title":"Production and Conservation of Starter Cultures: From \u201cBackslopping\u201d to Controlled Fermentations","volume-title":"How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum","author":"Whittington","year":"2019"},{"key":"B78","doi-asserted-by":"publisher","first-page":"87","DOI":"10.3390\/fermentation8020087","article-title":"Yeast hybrids in brewing.","volume":"8","author":"Winans","year":"2022","journal-title":"Fermentation"},{"key":"B79","doi-asserted-by":"publisher","first-page":"49","DOI":"10.1016\/j.cell.2015.02.034","article-title":"Fermented foods as experimentally tractable microbial ecosystems.","volume":"161","author":"Wolfe","year":"2015","journal-title":"Cell"},{"key":"B80","doi-asserted-by":"publisher","first-page":"1283","DOI":"10.3390\/foods11091283","article-title":"Role of lactic acid bacteria in food preservation and safety.","volume":"11","author":"Zapa\u015bnik","year":"2022","journal-title":"Foods"},{"key":"B81","doi-asserted-by":"publisher","first-page":"645","DOI":"10.1080\/13880209.2021.1929344","article-title":"Effect of fermented milk on upper respiratory tract infection in adults who lived in the haze area of Northern China: A randomized clinical trial.","volume":"59","author":"Zhang","year":"2021","journal-title":"Pharmaceut. Biol."},{"key":"B82","doi-asserted-by":"publisher","first-page":"243","DOI":"10.5851\/kosfa.2024.e130","article-title":"Microalgae: An exciting alternative protein source and nutraceutical for the poultry sector.","volume":"45","author":"Zhang","year":"2025","journal-title":"Food Sci. Anim. Resour."},{"key":"B83","doi-asserted-by":"publisher","first-page":"1421285","DOI":"10.3389\/fmicb.2024.1421285","article-title":"Isolation, identification, and evaluation of lactic acid bacteria with probiotic potential from traditional fermented sour meat [Original Research].","volume":"15","author":"Zhao","year":"2024","journal-title":"Front. Microbiol."},{"key":"B84","doi-asserted-by":"publisher","first-page":"1438947","DOI":"10.3389\/fphar.2024.1438947","article-title":"Research progress on fermentation-produced plant-derived bioactive peptides [Review].","volume":"15","author":"Zhao","year":"2024","journal-title":"Front. Pharmacol."},{"key":"B85","doi-asserted-by":"publisher","first-page":"317","DOI":"10.3390\/fermentation8070317","article-title":"Physicochemical, functional, and technological properties of protein hydrolysates obtained by microbial fermentation of broiler chicken gizzards.","volume":"8","author":"Zinina","year":"2022","journal-title":"Fermentation"},{"key":"B86","doi-asserted-by":"publisher","first-page":"112551","DOI":"10.1016\/j.lwt.2021.112551","article-title":"Production of a novel lycopene-rich soybean food by fermentation with Bacillus amyloliquefaciens.","volume":"153","author":"Zou","year":"2022","journal-title":"Lwt"}],"container-title":["Frontiers in Microbiology"],"original-title":[],"link":[{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2026.1869717\/full","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,6,16]],"date-time":"2026-06-16T05:38:15Z","timestamp":1781588295000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.frontiersin.org\/articles\/10.3389\/fmicb.2026.1869717\/full"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,6,16]]},"references-count":86,"alternative-id":["10.3389\/fmicb.2026.1869717"],"URL":"https:\/\/doi.org\/10.3389\/fmicb.2026.1869717","relation":{},"ISSN":["1664-302X"],"issn-type":[{"value":"1664-302X","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,6,16]]},"article-number":"1869717"}}