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Advancements in Microbial Applications for Sustainable Food Production.

Alane Beatriz Vermelho1, Verônica da Silva Cardoso1, Levy Tenório Sousa Domingos1

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Microbial biotechnology innovations, including precision fermentation and biotransformation, are revolutionizing sustainable food systems by replacing synthetic additives and enhancing food safety and stability.

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Area of Science:

  • Microbial biotechnology
  • Food science
  • Sustainable agriculture

Background:

  • Growing demand for sustainable food systems.
  • Need to reduce synthetic additives in food.
  • Potential of microbial processes in food production.

Purpose of the Study:

  • Consolidate recent advancements in microbial biotechnology for sustainable food systems.
  • Highlight innovations in fermentation, food preservation, and contamination control.
  • Explore microbial bioproducts for food applications.

Main Methods:

  • Comprehensive literature search (Scopus, PubMed, ScienceDirect, Google Scholar, 2014-2025).
  • Structured Boolean search strategy.
  • Selection of 370 relevant studies from 5677 initial articles.

Main Results:

  • Precision fermentation drives innovation in alternative proteins and fermented foods.
  • Microbial bioproducts (bacteriocins, pigments, biopolymers) enhance food safety and shelf stability.
  • Microbial biotransformation supports circular bioeconomy and reduces synthetic inputs.

Conclusions:

  • Microbial innovations offer scalable solutions for resilient and functional food systems.
  • Biotechnological approaches enhance food safety, nutrition, and environmental stewardship.
  • Emerging antimicrobial systems and regulatory aspects require further investigation.