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Review

Advancements in Microbial Applications for Sustainable Food Production

by
Alane Beatriz Vermelho
*,
Verônica da Silva Cardoso
,
Levy Tenório Sousa Domingos
,
Ingrid Teixeira Akamine
,
Bright Amenu
,
Bernard Kwaku Osei
and
Athayde Neves Junior
*
Bioinovar-Biotechnology Center, Institute of Microbiology Paulo de Góes, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro 21941-902, Brazil
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(19), 3427; https://doi.org/10.3390/foods14193427 (registering DOI)
Submission received: 25 August 2025 / Revised: 23 September 2025 / Accepted: 26 September 2025 / Published: 5 October 2025

Abstract

This review consolidates recent advancements in microbial biotechnology for sustainable food systems. It focuses on the fermentation processes used in this sector, emphasizing precision fermentation as a source of innovation for alternative proteins, fermented foods, and applications of microorganisms and microbial bioproducts in the food industry. Additionally, it explores food preservation strategies and methods for controlling microbial contamination. These biotechnological approaches are increasingly replacing synthetic additives, contributing to enhanced food safety, nutritional functionality, and product shelf stability. Examples include bacteriocins from lactic acid bacteria, biodegradable microbial pigments, and exopolysaccharide-based biopolymers, such as pullulan and xanthan gum, which are used in edible coatings and films. A comprehensive literature search was conducted across Scopus, PubMed, ScienceDirect, and Google Scholar, covering publications from 2014 to 2025. A structured Boolean search strategy was applied, targeting core concepts in microbial fermentation, bio-based food additives, and contamination control. The initial search retrieved 5677 articles, from which 370 studies were ultimately selected after applying criteria such as duplication removal, relevance to food systems, full-text accessibility, and scientific quality. This review highlights microbial biotransformation as a route to minimize reliance on synthetic inputs, valorize agri-food byproducts, and support circular bioeconomy principles. It also discusses emerging antimicrobial delivery systems and regulatory challenges. Overall, microbial innovations offer viable and scalable pathways for enhancing food system resilience, functionality, and environmental stewardship.
Keywords: food additives; food preservation; fermentation; microorganisms; contamination control food additives; food preservation; fermentation; microorganisms; contamination control
Graphical Abstract

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MDPI and ACS Style

Vermelho, A.B.; Cardoso, V.d.S.; Domingos, L.T.S.; Akamine, I.T.; Amenu, B.; Osei, B.K.; Neves Junior, A. Advancements in Microbial Applications for Sustainable Food Production. Foods 2025, 14, 3427. https://doi.org/10.3390/foods14193427

AMA Style

Vermelho AB, Cardoso VdS, Domingos LTS, Akamine IT, Amenu B, Osei BK, Neves Junior A. Advancements in Microbial Applications for Sustainable Food Production. Foods. 2025; 14(19):3427. https://doi.org/10.3390/foods14193427

Chicago/Turabian Style

Vermelho, Alane Beatriz, Verônica da Silva Cardoso, Levy Tenório Sousa Domingos, Ingrid Teixeira Akamine, Bright Amenu, Bernard Kwaku Osei, and Athayde Neves Junior. 2025. "Advancements in Microbial Applications for Sustainable Food Production" Foods 14, no. 19: 3427. https://doi.org/10.3390/foods14193427

APA Style

Vermelho, A. B., Cardoso, V. d. S., Domingos, L. T. S., Akamine, I. T., Amenu, B., Osei, B. K., & Neves Junior, A. (2025). Advancements in Microbial Applications for Sustainable Food Production. Foods, 14(19), 3427. https://doi.org/10.3390/foods14193427

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