Editorial: Traditionally produced fermented foods and innovative technological processes

This is the authors' abstract. We don't add key points for this paper.

Food fermentation is an ancient practice that uses microorganisms and enzymes to alter the 14 major and minor components of foods. These transformed components were shown to have 15 preservation properties as well as health advantages [1]. Indigenous and traditional meals in many 16 cultures sometimes rely on wild strains of bacteria in fermented foods to increase the shelf life of their properties and shelf life. The authors emphasized the need for further research to improve the 31 physicochemical and textural properties of the "brukina" beverage. 32The first review article conducted an extensive search of the literature from 1991 to 2022 on 33 various fermented vegetable and dairy products highlighting their health benefits and their possible 34 contribution to the treatment of obesity, diabetes and cardiovascular diseases. The second review article 35 was on traditional wine from palm trees. A wide range of palm wine otherwise known as toddy or by 36 several local names in different countries was discussed for its microbial, nutritional attributes and 37 health impacts. The authors suggested the need for safe practices during the processing methods for 38 palm wine. 39 This is a provisional file, not the final typeset article Due to the fact that fermentation is driven by microbial consortia that result in health-promoting 40 characteristics, a deeper knowledge of the processing steps in fermented foods demands novel 41 technological approaches. The inclusion of starter cultures in such techniques will improve the quality 42 and safety of fermented foods [7]. To completely reap the benefits of fermentation, which leads to 43 improved nutritional and quality attributes in fermented foods, the procedure must be standardized. 44The inherent attributes of these fermented foods and beverages on health impacts and towards food 45 preservation should drive future research, innovation and development. Henceforth, a better 46 understanding of these traditionally produced foods will help us gain further insights into the 47 mechanisms that are involved in the treatment of diseases with prebiotics and probiotics from 48 fermented foods. This will be required to develop strategies that may be useful for the management 49 of chronic gastrointestinal diseases in the nearest future [8]. 50In order to fully exploit these fermented products on an industrial scale, the scientific 51 understandings of these processes are crucial. 52