Food Fermentation Industry Research Articles

Glucoregulatory Properties of Fermented Soybean Products

Type 2 diabetes mellitus is a chronic metabolic disease, characterized by persistent hyperglycemia, the prevalence of which is on the rise worldwide. Fermented soybean products (FSP) are rich in diverse functional ingredients which have been shown to exhibit therapeutic properties in alleviating hyperglycemia. This review summarizes the hypoglycemic actions of FSP from the perspective of different target-related molecular signaling mechanisms in vitro, in vivo and clinical trials. FSP can ameliorate glucose metabolism disorder by functioning as carbohydrate digestive enzyme inhibitors, facilitating glucose transporter 4 translocation, accelerating muscular glucose utilization, inhibiting hepatic gluconeogenesis, ameliorating pancreatic dysfunction, relieving adipose tissue inflammation, and improving gut microbiota disorder. Sufficiently recognizing and exploiting the hypoglycemic activity of traditional fermented soybean foods could provide a new strategy in the development of the food fermentation industry.

Inactivation of Lactobacillus Bacteriophages by Dual Chemical Treatments

Phage contamination is one of the significant problems in the food fermentation industry, which eventually causes economic losses to the industry. Here, we investigated the viability of Lactobacillus plantarum phage P1 and P2 using various biocides treatments (ethanol, isopropanol, sodium hypochlorite and peracetic acid). Results indicated that phage P1 and P2 could be completely inactivated by treatment with 75% ethanol for 5 min, followed by 400 ppm of sodium hypochlorite treatment for 5 min. Phage P2 could be completely inactivated in the reverse sequence, while 800 ppm of sodium hypochlorite was required to achieve a similar effect for phage P1. Moreover, 100% isopropanol could increase the inactivating effect of 75% ethanol. This study may provide basic information on using multiple antimicrobials for phage control in laboratories and food plants.

Influence of Different Ratios of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus on Fermentation Characteristics of Yogurt.

Lactic acid bacteria (LAB) are industrially important bacteria that are widely used in the fermented food industry, especially in the manufacture of yogurt. The fermentation characteristics of LAB are an important factor affecting the physicochemical properties of yogurts. Here, different ratios of L. delbrueckii subsp. bulgaricus IMAU20312 and S. thermophilus IMAU80809 were compared with a commercial starter JD (control) for their effects on viable cell counts, pH values, titratable acidity (TA), viscosity and water holding capacity (WHC) of milk during fermentation. Sensory evaluation and flavour profiles were also determined at the end of fermentation. All samples had a viable cell count above 5.59 × 107 CFU/mL at the end of fermentation, and a significant increase in TA and decrease in pH were observed. Viscosity, WHC and the sensory evaluation results of one treatment ratio (A3) were closer to the commercial starter control than the others. A total of 63 volatile flavour compounds and 10 odour-active (OAVs) compounds were detected in all treatment ratios and the control according to the results from solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Principal components analysis (PCA) also indicated that the flavour characteristics of the A3 treatment ratio were closer to the control. These results help us understand how the fermentation characteristics of yogurts are affected by the ratio of L. delbrueckii subsp. bulgaricus to S. thermophilus in starter cultures; this is useful for the development of value-added fermented dairy products.

Ratio of Histamine-Producing/Non-Histamine-Producing Subgroups of Tetragenococcus halophilus Determines the Histamine Accumulation during Spontaneous Fermentation of Soy Sauce.

Strain specificity (within-species variation) of microorganisms occurs widely in nature. It might affect microbiome construction and function in a complex microbial environment. Tetragenococcus halophilus, a halophilic bacterium that generally is used in high salt food fermentation, consists of two histamine-producing and non-histamine-producing subgroups. It is unclear whether and how the strain specificity of histamine-producing capacity influences the microbial community function during food fermentation. Here, based on systematic bioinformatic analysis, histamine production dynamic analysis, clone library construction analysis, and cultivation-based identification, we identified that T. halophilus is the focal histamine-producing microorganism during soy sauce fermentation. Furthermore, we discovered that a larger number and ratio of histamine-producing subgroups of T. halophilus significantly contributed more histamine production. We were able to artificially decrease the ratio of histamine-producing to non-histamine-producing subgroups of T. halophilus in complex soy sauce microbiota and realized the reduction of histamine by 34%. This study emphasizes the significance of strain specificity in regulating microbiome function. This study investigated how strain specificity influenced microbial community function and developed an efficient technique for histamine control. IMPORTANCE Inhibiting the production of microbiological hazards under the assumption of stable and high-quality fermentation is a critical and time-consuming task for the food fermentation industry. For spontaneously fermented food, it can be realized theoretically by finding and controlling the focal hazard-producing microorganism in complex microbiota. This work used histamine control in soy sauce as a model and developed a system-level approach to identify and regulate the focal hazard-producing microorganism. We discovered that the strain specificity of focal hazard-producing microorganisms had an important impact on hazard accumulation. Microorganisms frequently exhibit strain specificity. Strain specificity is receiving increasing interest since it determines not only microbial robustness but also microbial community assembly and microbiome function. This study creatively explored how the strain specificity of microorganisms influenced microbiome function. In addition, we believe that this work provides an excellent model for microbiological hazard control which can promote future work in other systems.

Efficient imaging based on P - and N-codoped carbon dots for tracking division and viability assessment of lactic acid bacteria

Assessment of lactic acid bacteria (LAB) activity plays a key role in the fermented food industry. Fluorescence imaging method based on dye is facile to detect LAB viability. However, it is difficult to obtain stable fluorescence, non-toxic and low-cost dyes. In this study, we prepare P- and N-doped carbon dots (PN-CDs) via microwave-assisted hydrothermal synthesis. The properties of high quantum yield (60.36%) and excitation dependence allowed for multicolor imaging of LAB (Lactobacillus plantarum [L.p] and Streptococcus thermophilus [S.t]). The abundant functional groups and positive charges (+2.34 mV) on the surface of PN-CDs facilitated their quickly integrated into cell wall of live LAB with obvious fluorescence or into dead cells. As a result, PN-CDs can not only be used to rapidly and efficiently monitor bacterial viability (one minute), but can also be used to visualize LAB division using fluorescence imaging. Importantly, the PN-CDs have potential to rapidly detect LAB activity in LAB-fermented juices.

Patterns of biogenic amine during broad bean paste fermentation: microbial diversity and functionality via Bacillus bioaugmentation.

Broad bean paste is a high nitrogen and high salt traditional Chinese condiment, which triggers biosynthesis of nitrogen hazards like biogenic amines (BAs). Mechanisms of association and applied research of functional safety and community assembly within multiple-microbial fermentation are currently lacking. Here, bioaugmentation was performed based on the profiles of BAs accumulation and microbial succession to evaluate the functional variation within broad bean paste fermentation. Putrescine, spermine, and spermidine were the main BAs during traditional broad bean paste fermentation. Staphylococcus, Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, and Bacillus were the predominant bacteria, whereas Aspergillus and Zygosaccharomyces dominated in fungal species, and community structure shifted upon salt exposure. PICRUSt software uncovered that Bacillus contributed significantly (>1%) to the amine oxidase gene family. Bacillus amyloliquefaciens 1-G6 and Bacillus licheniformis 2-B3 were screened to perform the bioaugmentation of broad bean paste, which achieved a 29% and 16% BA decrease respectively. Interaction network analysis showed that Cronobacter and Lactobacillus were significantly negatively correlated with Bacillus (ρ=-0.829 and ρ=-0.714, respectively, P < 0.05) in the B.amyloliquefaciens 1-G6 group, and Staphylococcus and Buttiauxella were inhibited by Bacillus (ρ=-0.657 and ρ=-0.543, respectively, P < 0.05) in the B.licheniformis 2-B3 group. The synergism of amine oxidase activity and microbial interactions led to the decline of BAs. Thus, this study improves our understanding of the underlying mechanisms of microbial succession and functional variation to further facilitate the optimization of the fermented food industry.

The Mechanism of Oxidative Stress in Cells Isolation, Identification, and Genome-Wide Sequence Analysis of Nitrite Amylolytic Bacillus.

To improve the quality of traditional fermented pickles and reduce the nitrite content in the production process of pickles, the target bacteria for efficient nitrite degradation were screened from traditional fermented pickles. Pickles (picked vegetables), a traditional dish favored by many Chinese, are mildly salted and lactic acid-fermented vegetables in China. However, the presence of nitrite in pickles is a bottleneck which limits further development of the pickle industry. More attention is drawn to the problem of the presence of nitrite in pickles. Having harmful effect in the acidic environment produced by gastric acid, nitrite is converted into carcinogenic nitrosamine. After screening several nitrite-degrading bacteria in the early stage, a Gram-positive round ended Bacillus amyloliquefaciens is named as Bacillus amyloliquefaciens JBA-CH9, which can degrade nitrite efficiently. Bacillus amyloliquefaciens is a common bacterium in the food fermentation industry. Then, the optimum conditions for nitrite degradation of the strain were explored according to the inoculation amount, temperature and salinity, and the whole genome of Bacillus amyloliquefaciens JBA-CH9 was sequenced. The results showed that the strain had the best degradation effect on nitrite under the conditions of inoculation amount of 9%, salinity of 5%, and 30°C, and the highest degradation rate of nitrite was 91.47%. The results of whole genome sequencing showed that the strain had a large number of functional genes related to amino acids, carbohydrates, and lipids and contained nitrite reductase genes related to nitrite metabolism. Therefore, Bacillus amyloliquefaciens JBA-CH9 is a functional strain that can degrade nitrite efficiently.

Heterologous expression and characterization of amine oxidases from Saccharopolyspora to reduce biogenic amines in huangjiu

High content of biogenic amines in fermented food has adverse effects on the human body. Previous studies showed that biogenic amines could be reduced in some fermented foods using enzymes. However, this process was barely explored in alcoholic beverages. In this study, potential biogenic amine degarding genes were cloned from Saccharopolyspora hirsuta F1902 and Saccharopolyspora hordei F2002, and expressed in E. coli to study the enzymatic activities of copper-containing amine oxidases named as CaoAShi and CaoASho in huangjiu. The degradation ratio of total biogenic amines by CaoAShi (31.72%) was higher than that of CaoASho (24.37%). CaoAShi and CaoASho had the highest degradation ratios of histamine, phenylethylamine, followed by tyramine, tryptamine or putrescine, and the smallest was cadaverine. The results indicated that CaoAShi had better biodegradability of biogenic amines than CaoASho in huangjiu (P < 0.05), and the two enzymes had the same amine substrate characteristics. These results provide new insights for the reduction of biogenic amines using amine oxidases, which is useful not only for huangjiu brewing industry, but also for other fermented food industries.

Heterologous expression of C30 carotenoid biosynthetic gene crtNM from Lactiplantibacillus plantarum.

Probiotic lactic acid bacterium Lactiplantibacillus plantarum is widely used in the dairy and other fermented food industries. L. plantarum AR113 harbors a C30 carotenoid operon crtNM based on genomic analysis, but the yield of C30 carotenoid is only 8.1μg g-1 DCW. To improve the productivity of C30 carotenoid, crtNM from L. plantarum AR113 was cloned and reconstructed in Escherichia coli BL21(DE3). The proteins crtN and crtM were successfully expressed based on a sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis, and the carotenoid was detected using high-performance liquid chromatography (HPLC) and liquid chromatography-mass spectrometry (LC-MS). In comparison with the constitutive promoter P44 , the use of the inducible T7 promoter significantly increased the carotenoid content in E. coli. The fermentation conditions were also optimized with induction by 0.5 mmol/L IPTG at 20 °C for 7h. The yield of C30 carotenoid reached 154.5μg g-1 DCW, which was 18-fold higher than that of L. plantarum AR113. The 2,2-diphenyl-1-picryl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6sulfonic acid (ABTS) radical scavenging capacity of C30 carotenoids synthesized by heterologous expression in E. coli was also higher than that of the antioxidant food additive butylated hydroxytoluene. Our findings suggest that E. coli has strong potential as a basic chassis for the production of C30 carotenoids from Lactiplantibacillus with high antioxidant activity. © 2022 Society of Chemical Industry.

Lactose consumption in whey by new Lactobacillus plantarum strains isolated from Camel milk

Lactic acid bacteria have a wide range of applications in fermented food industry that can ferment carbohydrates to produce lactic acid. These bacteria have the particularity of having in their enzymatic baggage a particular enzyme, which is β-galactosidase, capable of degrading lactose and splitting it into galactose and glucose. The aim of present research was to select and investigate through some Lactobacillus plantarum isolated from camel milks from the Algerian Sahara, those most active in the degradation of lactose contained in whey from local manufacturing plant soft cheeses called camembert (Sidi Saada Relizane, Algeria). Results showed that among the eight isolated strains, four strains showed an interesting rates of consumption of lactose contained in whey, and which are in decreasing order P3, P8, P6 and P5, corresponding respectively to the percentages of 29.12, 28.82, 25.72 and 21.19%. Kinetic behaviors of five Lactobacillus strains were investigated with Contois model, data showed that the highest biomass production was obtained with the strain Lactobacillus P3 with 0.09 g g−1, followed by P2 and P6 with 0.08 g g−1, then followed by P8 and P5 with 0.07 g g−1. Whereas the rest of the strains, they appears to have a lower biomass production compared to others in decreasing order: P1 (0.06 g g−1), P4 and P7 (0.05 g g−1). These results reflect the capacity of these strains as well as their strong lactose degradation activity, this property would be important in particular for the use and possible exploitation of its strains in food industry, in particular dairy products, in order to in the recovery of whey which constitute a major waste from the dairy industry, which minimizes the risk of pollution. These strains can also be used in food products containing a low level of lactose, which will be intended for consumer suffering from lactose intolerance.

Probiotics: The Next Dietary Strategy against Brain Aging

Owing to their long history of safe use, probiotic microorganisms, typically from the genus Lactobacillus, have long been recognized, especially in traditional and fermented food industries. Although conventionally used for dairy, meat, and vegetable fermentation, the use of probiotics in health foods, supplements, and nutraceuticals has gradually increased. Over the past two decades, the importance of probiotics in improving gut health and immunity as well as alleviating metabolic diseases has been recognized. The new concept of a gut-heart-brain axis has led to the development of various innovations and strategies related to the introduction of probiotics in food and diet. Probiotics influence gut microbiota profiles, inflammation, and disorders and directly impact brain neurotransmitter pathways. As brain health often declines with age, the concept of probiotics being beneficial for the aging brain has also gained much momentum and emphasis in both research and product development. In this review, the concept of the aging brain, different in vivo aging models, and various aging-related benefits of probiotics are discussed.

Separation, Purification, Structural Characterization, and Anticancer Activity of a Novel Exopolysaccharide from Mucor sp.

Mucor sp. has a wide range of applications in the food fermentation industry. In this study, a novel exopolysaccharide, labeled MSEPS, was separated from Mucor sp. fermentation broth through ethanol precipitation and was purified by ion-exchange chromatography, as well as gel filtration column chromatography. MSEPS was composed mostly of mannose, galactose, fucose, arabinose, and glucose with a molar ratio of 0.466:0.169:0.139:0.126:0.015 and had a molecular weight of 7.78 × 104 Da. The analysis of methylation and nuclear magnetic resonance results indicated that MSEPS mainly consisted of a backbone of →3,6)-α-d-Manp-(1→3,6)-β-d-Galp-(1→, with substitution at O-3 of →6)-α-d-Manp-(1→ and →6)-β-d-Galp-(1→ by terminal α-l-Araf residues. MTT assays showed that MSEPS was nontoxic in normal cells (HK-2 cells) and inhibited the proliferation of carcinoma cells (SGC-7901 cells). Additionally, morphological analysis and flow cytometry experiments indicated that MSEPS promoted SGC-7901 cell death via apoptosis. Therefore, MSEPS from Mucor sp. can be developed as a potential antitumor agent.

Green strategies to control redox potential in the fermented food industry

Lactic acid bacteria (LAB) are important microorganisms in the food industry as functional starters for the manufacture of fermented food products and as probiotics. Redox potential (Eh) is a parameter of the physicochemical environment of foods that influences key oxidation-reduction reactions involved in process performances and product quality. Eh can be modified by different methods, using redox molecules, catalytic activity of enzymes or LAB themselves, technological treatments like electroreduction or heating, and finally gases. Nowadays new applications for food manufacture must undertake green process innovation. This paper presents the strategies for Eh modification in a sustainable manner for production of LAB biomass (starters, probiotics) and fermented food products (fermented milks, cheeses and others). While the use of chemical or enzymes may be subject to controversy, the use of gases offers new opportunities, in combination with LAB. Protection against food-borne microorganisms, an increasing growth and viability of LAB, and a positive impact on food flavour are expected.

Selective Fermentation of Lactobacillus and Streptococcus In Vitro: Effects of Chinese Fermented Glutinous Rice on the Growth Promotion of Potential Probiotics

A functional Chinese fermented glutinous rice has been developed with the supplementation of Fu brick tea (CRW-FBT). In this study, we aimed to evaluate its effect on the growth of potential probiotic strains in the Lactobacillus, Streptococcus, and Weissella genus, compared with traditional Chinese fermented glutinous rice (CRW). The growth profiles of lactic acid bacteria were analyzed based on fermentations in vitro, and the optical densities were recorded at 600 nm during the whole fermentation. Growth curve, maximum OD600 nm, and growth rate were measured and compared among samples with different ratios of CRW-FBT and CRW addition. Through the multiple analysis of growth parameters, we found that all the tested strains obtained better growth results when CRW-FBT was supplemented to the media, compared with the CRW and basic media. The bacterial growth was promoted by exhibiting the shortened lag time, prolonged logarithmic phase and stationary phase, and increased growth rate and cell density, as well as the better performance after 24 h and 48 h fermentation. Besides, short-chain fatty acids and organic acids in CRW-FBT were founded. Our work demonstrated the positive effect of Fu brick tea supplemented in the CRW and illustrated its beneficial role in the food fermentation industry for the purpose of microorganism enrichment and the improvement of microbial metabolism.

Rapid and concise quantification of mycelial growth by microscopic image intensity model and application to mass cultivation of fungi

The microbial food fermentation industry requires real-time monitoring and accurate quantification of cells. However, filamentous fungi are difficult to quantify as they have complex cell types such as pellet, spores, and dispersed hyphae. In this study, numerous data of microscopic image intensity (MII) were used to develop a simple and accurate quantification method of Cordyceps mycelium. The dry cell weight (DCW) of the sample collected during the fermentation was measured. In addition, the intensity values were obtained through the ImageJ program after converting the microscopic images. The prediction model obtained by analyzing the correlation between MII and DCW was evaluated through a simple linear regression method and found to be statistically significant (R2 = 0.941, p < 0.001). In addition, validation with randomly selected samples showed significant accuracy, thus, this model is expected to be used as a valuable tool for predicting and quantifying fungal growth in various industries.

Isolation and identification of Monascus and evaluation of its selenium accumulation

Selenium (Se) plays an important role in human physiological metabolism. Se-enriched microorganism could be a remedy for Se-deficiency related diseases. Monascus are acid-resistant, saprophytic, filamentous and edible fungi which are widely used in the food fermentation industry. However, studies on Se-biofortification almost ignore the possibility of applications in Monascus. In this work, a Monascus purpureus, M12 was isolated from the collected samples and used for Se-resistant testing and Se-enrichment domestication. The results showed M12 hold strong ability to tolerate exogenously applied inorganic Se. At all concentrations of sodium selenite, the strain can enter the growth boom period within 2 d, without a lag period. The total selenium content in M12 was between 1400 and 2000 μg/g. When the concentration of sodium selenite was between 40 and 90 μg/mL, the utilization rate of inorganic Se reached 99%. The optimal conditions for Se accumulation were also optimized by determining the total Se, organic Se content in fungal cell. The Se enrichment ability of Monascus provides a new potential for dietary Se supplementation.

A survey on biofilm formation of Lactobacillus rhamnosus (PTCC 1637) and Lactobacillus plantarum (PTCC 1745) as a survival strategy of probiotics against antibiotic in vitro and yogurt

Probiotics are useful microorganisms with health effects. Although the probiotic industry has grown dramatically over the past decade, their survival is still challenging. Also, the residual of antibiotics is considered a serious problem with major health and technological problems in the fermented food industry. In this study, the biofilm technique was examined as a practical solution for increasing viability. The biofilm of Lactobacillus rhamnosus and Lactobacillus plantarum are formed in the culture medium (using microtiter plate biofilm method) and yogurt (in containers). The antibiotic susceptibility of probiotics to enrofloxacin, sulfadimidine, tetracycline, and oxytetracycline were studied. The results showed that enrofloxacin, the strongest antibiotic, reduces the bacterial population in the biofilm form only 2.6 log. In contrast, the population of bacteria reduced by about 8 log in plankton form. Therefore, biofilm techniques can be introduced as a survival strategy for the food and pharmaceutical industry. Practical applications As a new and innovative approach, the biofilm method can lead to a new generation of probiotics, which can significantly protect probiotics against environmental stress and antibiotic residues and significantly affect their survival. The formation of biofilm by probiotics is a unique feature that is inherently bacterial and is a natural and low-cost method that can upgrade the long-term sustainability of probiotics. Therefore, biofilm can be commercially used to create new capacity in food and related industries.

Characterization of the probiotic potential of lactic acid bacteria isolated from spontaneous fermentation of jalapeno peppers ( Capsicum annuum L.)

The aim of this study was to isolate and characterize lactic acid bacteria (LAB) from spontaneous fermentation of jalapeno pepper. Three strains of LAB were isolated from the spontaneous fermentation of peppers: Lactobacillus brevis P.16564, Lactobacillus brevis P.36564, and Lactobacillus rossiae P.26562, which were identified by amplification of the 16S rRNA gene. All strains showed marked viability after exposure to simulated gastric and pancreatic juice. Strain P.36564 showed greater viability when exposed to sequential stress from gastric and pancreatic juice. All strains showed antimicrobial activity on Escherichia coli (ATCC 25922) and Salmonella sp. (ATCC 700623). As for safety aspects, all strains are considered safe for human consumption. All strains have a high percentage of hydrophobicity and autoaggregation. The percentage of coaggregation of LAB with E. coli was low. These results suggest that LAB isolated from pepper may have a probiotic potential. Practical applications The spontaneous fermented pepper is an excellent source of lactic acid bacteria (LAB). In this study, it was possible to obtain strains of LAB with excellent probiotic potential and antimicrobial activity against Salmonella sp. (ATCC 700623) and E. coli (ATCC 25922). The isolated strains of peppers could be used in the preparation of different fermented foods. The results of this research demonstrate the potential of the strains for future use by the fermented food industry.

Reducing biogenic amine in seriflux and huangjiu by recycling of seriflux inoculated with Lactobacillus plantarum JN01

High content of biogenic amine (BA) in huangjiu could pose serious quality concerns. More than 71% of BA in huangjiu were carried over from seriflux (rice soaking wastewater), which were produced by some BA producing bacteria during rice soaking process. A BA non-producing strain, Lactobacillus plantarum JN01, was introduced to rice soaking process, which decreased BA content in seriflux by 93.8% by niche competition at bench scale. Recycling of seriflux inoculated with L. plantarum JN01 at pilot run scale for ten batches demonstrated that BA in seriflux and huangjiu were reduced by 78.4% and 87.7%, respectively. The safety of huangjiu was enormously improved without affecting on the profiles of flavor compounds. Our results demostrated that seriflux recycling technology could reduce 50% of water consumption and achieve “zero effluents” in rice soaking process, which might potentially be a “green technology” not only for huangjiu brewing industry, but also for other related traditional fermented food industries.

Recent biotechnological trends in lactic acid bacterial fermentation for food processing industries

Lactic acid bacteria (LAB) are non-mobile, gram-positive, non-spore-forming, micro-aerophilic microorganisms widely explored as starter cultures food industry to enhance the gustatory, nutritional value, imparts appetizing flavour, texture to milk, vegetative, meat foods and prolongs their shelf life. This vast review emphasis various LABs widely explored in the food industry. Herein, we have summarized the classification of LAB strains, their metabolic pathways for biosynthesis of lactic acid, ethanol, acetic acid and demonstrated their application in various food industries for making fermented milk (yoghurt), cheese, beverages, bread, and animal foods. The wide spectrum of LAB-based probiotics, bacteriocins, exopolysaccharides, bio preservative and their relevant benefits towards human health has also been discussed. Moreover, LAB bacteriocins and probiotics in food application may limit the growth of pathogenic, while boosting health immunity. Microbial exopolysaccharides have interesting characteristics for the fermented food industry as new functional foods. Later on, we have discussed the various advancement in metabolic engineering, synthetic biology tools, which have gained considerable interest to elucidate the biosynthetic pathway for tailoring cellular metabolism for high activity.