Integrative approaches in microbial fermentation of underutilized crops for enhanced nutritional and bioactive functionalities

Abstract

Fermentation has long played a vital role in enhancing food preservation and nutritional quality. As global food demand continues to rise, there is growing interest in utilizing sustainable plant-based sources to support food security and health. Underutilized crops—including cereals, pseudocereals, root and tuber crops, and aquatic plants—offer significant nutritional potential but are often limited by the presence of anti-nutritional factors that reduce bioavailability. Microbial activity during fermentation enhances vitamin levels, mineral bioavailability, protein digestibility, and the formation of health-promoting bioactive compounds. Technological advancements in microbial strain selection, bioprocessing methods, and green processing techniques—such as germination, ultrasonication, and microwave treatment—have further improved fermentation efficiency. The integration of artificial intelligence and multi-omics tools enables more precise microbial selection and process optimization. However, challenges remain in standardizing fermentation protocols and increasing consumer acceptance. Future research should focus on interdisciplinary strategies that bridge food science, biotechnology, and nutrition to promote the adoption of fermented underutilized crops. These innovations represent a promising pathway toward resilient, nutrient-dense, and sustainable food systems.