Fermentation

This bibliometric review aimed to map recent scientific production (2020–2026) on autochthonous bacterial strains applied to the food industry, focusing on experimental studies retrieved from the Scopus^® database. Boolean operators and truncation were applied to refine searches and exclude yeast-related terms, and keyword co-occurrence analysis was performed using VOSviewer (v1.6.20). A total of 44,095 experimental articles were analyzed. Results revealed a stable annual output exceeding 8000 papers between 2021 and 2024, indicating sustained scientific interest in the topic. China and the United States accounted for over 55% of total publications, with Chinese institutions and funding agencies showing predominant activity. Research was mainly distributed across Biochemistry, Genetics, Molecular Biology, Medicine, and Microbiology, reflecting applied and mechanistic approaches. Two major thematic clusters were identified: one focused on gastrointestinal health and microbiota modulation and another centered on microbial metabolism, probiotic functionality, and biochemical characterization. The findings confirm the growing scientific and technological relevance of autochthonous strains in improving food quality, safety, and functionality, especially in fermented products, and provide valuable insights for guiding future research and innovation in food microbiology and biotechnology.

Global agriculture faces unprecedented challenges, including a projected population of 10 billion by 2050, declining arable land, and the urgent need to phase out antibiotic growth promoters (AGPs) to stem antimicrobial resistance (AMR). This review evaluates fermentation technology as a sustainable solution to the “food–feed–fuel” three competing land uses. We systematically compare solid-state fermentation (SSF) and submerged fermentation (SmF), highlighting their quantitative advantages: SSF offers 2–3× higher volumetric productivity and 70–90% lower water usage for solid wastes (e.g., soybean meal, wheat bran), while SmF provides superior process control for high-value products (e.g., single-cell protein). Key molecular mechanisms are discussed, including enzymatic degradation of anti-nutritional factors (up to 95% phytate and 98.8% tannin removal), mycotoxin detoxification (60–80% reduction), and biosynthesis of bioactive compounds (e.g., vitamin B12 enrichment up to 15-fold). Fermented feeds benefit many livestock species, particularly in organic and high-density farming systems, improving growth performance, gut health, and disease resistance while reducing environmental footprints. Advanced technologies such as AI-driven digital twins, CRISPR-based strain engineering, and precision fermentation are explored to overcome bottlenecks, including heat dissipation, strain stability, and process control. Despite challenges in scale-up, economics, and divergent global regulations (EU, USA, China, Southeast Asia, and Africa), fermentation is a critical biotechnological paradigm for circularity—the circular bioeconomy—and long-term food security. Future research should prioritize cost-effective large-scale implementation and the harmonization of regulatory frameworks.

In recent years, there has been substantial global progress in screening yeasts for fermenting various specialty fruits, especially non-Saccharomyces species known for their contributions to aroma enhancement. This study focused on mature fruits and soil samples collected from orchards located in the main production region of C. reticulata cv. ‘Dahongpao’ (CRCD) in China, with the objective of isolating specialized non-Saccharomyces yeasts suitable for producing CRCD fruit wine. After enrichment cultivation, seven characteristic yeast strains were isolated and purified. These isolates were identified as Candida parapsilosis, Meyerozyma caribbica, Candida quercitrusa, and Meyerozyma guilliermondii through a combination of microscopic morphology and molecular biology methods, which also included Pichia fermentans, Pichia kudriavzevii, and Pichia kluyveri. The strains’ fermentation potential, ethanol production rates, and tolerance levels were assessed, leading to the selection of Candida parapsilosis, Candida quercitrusa, Pichia fermentans, Pichia kudriavzevii, and Pichia kluyveri for further fermentation experiments. The commercial yeast La-Ma was used as a control. Analysis of volatile organic compounds (VOCs) in the fruit wine samples was performed using Gas Chromatography–Ion Mobility Spectrometry (GC-IMS). A total of 42 different VOCs were identified, with esters being the most prevalent. The fingerprint profiles demonstrated notable differences between the fruit wine samples fermented with selected yeasts and those fermented with commercial yeasts. Principal component analysis (PCA) indicated that Pichia kluyveri displayed the most significant divergence from both commercial and other selected yeasts. The samples contained notable VOCs such as 2-methyl-1-butanol, pentanal, 3-methyl-2-butenal, propyl acetate, butyl acetate, isobutyl acetate, isopentyl acetate, and 3-methyl-2-butenyl acetate, while the methanol production was observed to be lower compared to other samples. Consequently, this strain has the potential to produce distinctive fruit wine.