Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. The keywords reviewed were fermentation technologies, protein mass expression, health benefits of functional foods, microbial fermentation technology, anaerobic respiration, fermentation in eukaryotes, fermentation in prokaryotes, solid state fermentation and submerged fermentation. This research was carried out to highlight the importance of fermentation technology and to introduce and survey the technology and its relationship with functional foods. Research progress in the area of protein factory-microbial fermentation technology was also investigated and inspected.

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Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology

Fermented foods and gastrointestinal health: underlying mechanisms.

Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.

Microbial proteases and their applications

Lactic acid bacteria-derived exopolysaccharide: Formation, immunomodulatory ability, health effects, and structure-function relationship.

The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough.

Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough

In this study, the effects of Auricularia auricula polysaccharide (Aap) on the quality of whole wheat dough (WWD) were investigated. The results showed that compared to the control, the content of ordered structure (β-sheet) of gluten protein improved by 6.81% and the content of free sulfhydryl decreased by 63.73% respectively in WWD with 1% Aap. Furthermore, the content of immobilized water increased up to 94.89% and the moisture distributed in the center of the dough had higher fluidity in WWD with 1% Aap. Moreover, the rheological properties of WWD including storage modulus and loss modulus were significantly increased with the addition of Aap compared to the control. In addition, the tensile resistance and the stretching distance of the WWD with 1% Aap improved by 68.01% and 12.65% respectively. Therefore, 1% Aap significantly improved the quality of WWD by affecting moisture, starch, and protein fractions in the dough. Novelty impact statement In this paper, it was found that Aap could significantly improve the quality of WWD, solving the problems of poor viscoelasticity and low quality of WWD. The application of Aap on WWD provided a theoretical basis and research ideas for the development of high-quality whole wheat food. 

Effect of
 Auricularia auricula
 polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

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The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review

Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough.

Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough