Microbial diversity plays a critical role in food fermentation, a process that has been essential to human diets for thousands of years. From yogurt and cheese to sauerkraut and kimchi, fermentation has not only been used for preserving food but also for enhancing flavors, textures, and nutritional profiles. In recent years, scientific advances in microbiology have enabled a deeper understanding of the diverse microorganisms involved in fermentation. This understanding is now being harnessed to create more efficient, healthier, and innovative food products. By exploring and exploiting microbial diversity, researchers and food producers are unlocking new potentials for enhancing food fermentation. This article explores the power of microbial diversity in food fermentation, highlighting recent breakthroughs, applications, and the transformative potential that these microorganisms hold for the future of the food industry.
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Journal of Food & Industrial Microbiology received 160 citations as per Google Scholar report
