{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T12:29:46Z","timestamp":1792758586018,"version":"4.5.0"},"reference-count":209,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T00:00:00Z","timestamp":1768780800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Ministry of Science and Higher Education, Poland","award":["NdS-II\/SN\/0476\/2023\/01"],"award-info":[{"award-number":["NdS-II\/SN\/0476\/2023\/01"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Fermentation remains central to food manufacturing and to the bio-based production of organic acids, solvents, and functional metabolites. This review integrates the biochemical pathways, key microorganisms, and application space of five major industrial fermentations\u2014alcoholic, acetic, butyric, lactic, and propionic. We summarize the principal metabolic routes (EMP\/ED glycolysis; oxidative ethanol metabolism; butyrate-forming pathways; and the Wood\u2013Werkman, acrylate, and 1,2-propanediol routes to propionate) and relate them to the dominant microbial groups involved, including yeasts, acetic acid bacteria, lactic acid bacteria, clostridia, and propionibacteria. We highlight how the resulting metabolite spectra\u2014ethanol, acetic acid, butyrate, lactate, propionate, and associated secondary metabolites\u2014underpin product quality and safety in fermented foods and beverages and enable the industrial synthesis of platform chemicals, polymers, and biofuels. Finally, we discuss current challenges and opportunities for sustainable fermentation, including waste stream valorization, process intensification, and the integration of systems biology and metabolic engineering within circular economy frameworks.<\/jats:p>","DOI":"10.3390\/molecules31020333","type":"journal-article","created":{"date-parts":[[2026,1,19]],"date-time":"2026-01-19T09:57:02Z","timestamp":1768816622000},"page":"333","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4322-5045","authenticated-orcid":false,"given":"Anna","family":"Rymuszka","sequence":"first","affiliation":[{"name":"Department of Physiology and Toxicology, Faculty of Medicine, The John Paul II Catholic University of Lublin, Konstantyn\u00f3w Str. 1i, 20-708 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wiktoria","family":"Gorczynska","sequence":"additional","affiliation":[{"name":"Independent Researcher, 20-950 Lublin, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,1,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1186\/s40643-023-00702-y","article-title":"An Overview of Fermentation in the Food Industry\u2014Looking Back from a New Perspective","volume":"10","author":"Siddiqui","year":"2023","journal-title":"Bioresour. 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