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Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods

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Abstract

For ages, societies throughout the world have used fermentation as a traditional method for food processing and preservation, helping to create a wide range of staple foods and delicacies. Due to its possible health advantages, mostly attributable to the inclusion of bioactive substances known as nutraceuticals, fermented foods have attracted a lot of interest recently. This in-depth analysis examines the wide range of nutraceuticals present in fermented foods, as well as how they are made, what health benefits they may have, and how they may be used in the nutraceutical and functional food businesses. By stressing how important fermented foods are as a source of beneficial bioactive components that support human health and well-being. Numerous bioactive substances found in fermented foods have been the subject of recent scientific studies. These molecules may find use in the pharmaceutical and nutraceutical sectors. Streptococcus thermophilus, Lactobacillus gasseri, Lactobacillus delbrueckii, Lactobacillus bulgaricus, and Lactobacillus johnsonii are just a few examples of the probiotic bacteria that live in fermented foods and formulas. This review elucidates the importance of microorganisms sourced from fermented foods as potent agents for diverse nutraceuticals and their potential role in preventing various diseases whilst serving as functional food supplements.

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Authors and Affiliations

  1. Department of Biotechnology, Chandigarh University, Mohali, Punjab, 140413, India

    Babita Thakur, Sukhminderjit Kaur & Nitu Rani

  2. Department of Plant Sciences, University of Idaho, Moscow, USA

    Rajinder Kaur

  3. Department of Environment Sciences, VBS Purvanchal University, Jaunpur, Uttar Pradesh, India

    Sudhir Kumar Upadhyay

  4. Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya, Uttar Pradesh, 224001, India

    Manikant Tripathi

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  1. Babita Thakur
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  2. Sukhminderjit Kaur
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  3. Nitu Rani
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  4. Rajinder Kaur
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  5. Sudhir Kumar Upadhyay
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  6. Manikant Tripathi
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Correspondence to Sukhminderjit Kaur or Manikant Tripathi.

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Thakur, B., Kaur, S., Rani, N. et al. Exploring Microbial Contributions to Nutraceutical Production: From Natural to Designed Foods. Mol Biotechnol (2023). https://doi.org/10.1007/s12033-023-00937-2

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