Fermentation Process Research Articles

Combination of banana fruit (Musa paradisiaca L.) in the production of pineapple wine in Vietnam

Fruit wine products derived from Vietnamese fruit sources are increasingly gaining popularity and preference among consumers in the market. However, the assessment of influencing factors and the optimization of fruit combinations in fruit wine production remain underexplored. The objective of this study was to survey the main factors affecting the quality of banana-pineapple wine after fermentation using commercial yeast strains. From there, appropriate technological parameters were determined to create bananapineapple wine products of high quality in terms of color, taste, and nutritional components. In this study, anaerobic fermentation utilizing the Saccharomyces cerevisiae yeast strain was employed to produce the wine product. At the same time, the resulting product had an average alcohol content of about 12 - 14% v/v. The fermentation process of banana-pineapple juice has been adjusted to mixing ratios of 5 - 10% and 15% v/v to create environmental conditions for yeast growth. In addition, pH was adjusted from 3.5 - 5.5, and total soluble solid from 20 - 28°Bx. After the fermentation process, the results showed that the fermentation solution with an initial mixing ratio of 15% v/v with an initial pH of 4.5 and a total soluble solid of 24°Bx would create the best quality fermented banana-pineapple wine product. The product had an ethanol content of 13.74% v/v. In green bananas, tannin precipitation occurs when combined with fruit protein, forming a precipitate. In wine production, after a fermentation period, this precipitate settles, contributing to a more precise final product and enhancing its quality. Therefore, an appropriate blending ratio is needed to achieve high-quality wine without compromising the yeast fermentation ability

Optimization of the fermentation process of Moutai-flavored Daqu with the addition of green tea: impacts on bacterial succession and endogenous factors

Optimization of the fermentation process of Moutai-flavored Daqu with the addition of green tea: impacts on bacterial succession and endogenous factors

Single compound data supplementation to enhance transferability of fermentation specific Raman spectroscopy models.

Raman spectroscopy is a valuable analytical tool for real-time analyte quantification in fermentation processes. Quantification is performed with chemometric models that translate Raman spectra into concentration values, which are typically calibrated with process data from multiple comparable fermentations. However, process-specific models underperform for minor process variation(s) or different operation modes due to the integration of cross-correlations, resulting in low target analyte specificity. Thus, model transferability is poor and labor-intensive (re-)calibration of models is required for related processes. In this work, partial least-squares models for glucose, ethanol, and biomass were calibrated with Saccharomyces cerevisiae batch fermentation data and subsequently transferred to a fed-batch operation. To enhance model transferability without additional process runs, single compound data supplementation was performed. The supplemented models increased overall target analyte specificity and demonstrated sufficient prediction accuracy for the fed-batch process (root-mean-square errors of prediction (RMSEP) of 3.06mM, 8.65mM, and 0.99g/L for glucose, ethanol, and biomass), while maintaining high prediction accuracy for the batch process (RMSEP of 1.71mM, 4.20mM, and 0.17g/L for glucose, ethanol, and biomass). This work showcases that process data in combination with single compound spectra is a fast and efficient strategy to apply Raman spectroscopy for real-time process monitoring across related processes.

Genetic Code Expansion for Controlled Surfactin Production in a High Cell-Density Bacillus subtilis Strain

Background: In biotechnology, B. subtilis is established for heterologous protein production. In addition, the species provides a variety of bioactive metabolites, including the non-ribosomally produced surfactin lipopeptide. However, to control the formation of the target product-forming enzyme, different expression systems could be introduced, including the principle of genetic code expansion by the incorporation of externally supplied non-canonical amino acids. Methods: Integration of an amber stop codon into the srfA operon and additional chromosomal integration of an aminoacyl-tRNA synthetase/tRNA mutant pair from Methanococcus jannaschii enabled site-directed incorporation of the non-canonical amino acid O-methyl-L-tyrosine (OMeY). In different fed-batch bioreactor approaches, OMeY-associated surfactin production was quantified by high-performance thin-layer chromatography (HPTLC). Physiological adaptations of the B. subtilis production strain were analyzed by mass spectrometric proteomics. Results: Using a surfactin-forming B. subtilis production strain, which enables high cell density fermentation processes, the principle of genetic code expansion was introduced. Accordingly, the biosynthesis of the surfactin-forming non-ribosomal peptide synthetase (NRPS) was linked to the addition of the non-canonical amino acid OMeY. In OMeY-associated fed-batch bioreactor fermentation processes, a maximum surfactin titre of 10.8 g/L was achieved. In addition, the effect of surfactin induction was investigated by mass spectrometric proteome analyses. Among other things, adaptations in the B. subtilis motility towards a more sessile state and increased abundances of surfactin precursor-producing enzymes were detected. Conclusions: The principle of genetic code expansion enabled a precise control of the surfactin bioproduction as a representative of bioactive secondary metabolites in B. subtilis. This allowed the establishment of inducer-associated regulation at the post-transcriptional level with simultaneous use of the native promoter system. In this way, inductor-dependent control of the production of the target metabolite-forming enzyme could be achieved.

Batch-to-Batch Optimization Control of Fed-Batch Fermentation Process Based on Recursively Updated Extreme Learning Machine Models

Batch-to-Batch Optimization Control of Fed-Batch Fermentation Process Based on Recursively Updated Extreme Learning Machine Models

Photobiostimulation of Saccharomyces cerevisiae with Nano Cobalt Ferrite: A Sustainable Approach to Bioethanol Production from Banana Peels.

This study presents a pioneering investigation into the effects of cobalt ferrite nanoparticles (CoFe₂O₄ NPs) on the fermentation efficiency of Saccharomyces cerevisiae and the production of bioethanol from banana peel biomass. The findings reveal a notable difference between the control sample, which produced only 11.16% bioethanol, and the enhanced yield achieved with the addition of 100 ppm CoFe₂O₄ nanoparticles, which reached an impressive 52.16%. This substantial increase underscores the potential of nanomaterials to catalyze fermentation processes, likely due to their unique physicochemical properties that enhance metabolic activity in yeast cells. Additionally, the study explored the impact of visible light irradiation on bioethanol production. Light exposure alone resulted in a 15.44% increase in ethanol yield compared to the control sample without nanoparticles. This emphasizes the role of light in enhancing fermentation dynamics, potentially by providing additional energy for metabolic reactions. When CoFe₂O₄ nanoparticles were activated by visible light, their stimulating effects on ethanol production were further intensified, leading to a remarkable ethanol yield of 63.01%. These results indicate a synergistic relationship between the nanoparticles and light, where the photoactivation of the nanomaterials not only boosts their catalytic properties but also enhances the overall metabolic activity of Saccharomyces cerevisiae. This suggests a promising approach for developing more efficient fermentation processes, potentially increasing bioethanol yields while utilizing waste materials. Overall, the integration of nanotechnology with renewable biomass resources offers a viable pathway toward more sustainable energy solutions.

Exploration of Biomimetic Metal-Organic Catalysts for Splitting Glucose into Dihydroxyacetone and Glyceraldehyde

Lactic acid is a metabolite produced during glucose glycolysis, typically generated industrially through the fermentation of glucose using microorganisms. However, the high production cost of this fermentation process makes lactic acid relatively expensive, rendering biodegradable plastics made from polylactic acid less competitive. This research focuses on the initial stages of glucose glycolysis process, in which glucose is split into dihydroxyacetone and glyceraldehyde, both of which are isomers of lactic acid. Biomimetic metal-organic catalysts composed of Mg-Zn tripolyphosphate, imidazole, and monosodium or monoammonium glutamate were tested in a water–acetonitrile reaction medium. Prior to catalyst testing, either water–acetonitrile or water–acetonitrile–acetone solutions were chosen as the reaction medium based on their effectiveness in producing phase separation. The study investigated the effects of catalyst concentrations, catalyst types, and reaction temperatures on glucose conversion, as well as the yield and selectivity of dihydroxyacetone and glyceraldehyde within 6 hours reaction time at pH 8. The results showed that these biomimetic metal-organic catalysts effectively facilitated the splitting of glucose in a water–acetonitrile solution, achieving the best glucose conversion of 57.16% at a temperature of 90°C with a catalyst concentration of 0.8%-mol.

Mining and Modification of Key Functional Regions of the Nattokinase Propeptide.

The nattokinase propeptide acts as an intramolecular chaperone that is essential for the correct folding of the mature peptide. Understanding key catalytic regions and sites in this propeptide is crucial for enhancing the nattokinase folding efficiency. Through bioinformatics and enzyme activity screening, we pinpointed critical sites affecting folding efficiency and identified mutants Y106V and A103T. In fermentation, their crude enzyme activities reached 277.83 and 205.63% of those of WT, respectively. Mutant Y106V exhibited a 19.2% increase in the specific enzyme activity, improving both the folding efficiency and peptide conformation. Molecular dynamics simulations elucidated the catalytic changes in Y106V and A103T. Optimization of fermentation processes for these mutants yielded nattokinase levels of 317.042 and 336.65 U/mL. This study lays a foundation for further research on nattokinase propeptide function and modification.

De Novo Synthesis of Tyramine in Engineered Escherichia coli Using Two-Stage Dissolved Oxygen-Controlled Fermentation.

Metabolic regulation and fermentation strategies limit the synthesis of tyramine. Here, a de novo synthetic tyramine-producing strain, LAN 25, was constructed. First, tyramine-producing strain was obtained by modifying the key metabolic nodes of tyrosine synthesis and overexpressing the tyrosine decarboxylase gene from Lactobacillus brevis. Then, a two-stage dissolved oxygen (DO)-controlled fermentation process was established in a 5 L fed-batch bioreactor. In the first stage, sufficient DO was supplied to accumulate tyrosine precursors, while in the second stage, limited DO was provided to promote tyramine synthesis. Next, ldhA and adhE were deleted to improve the strain's robustness. To enhance the redox flux (ATP/ADP ratio) under limited DO conditions, the anaerobic promoter, Pvgb, was used to control the expression of a ppk-based ATP regeneration system in response to DO changes. Additionally, the tyrosine internal transport system was modified. Finally, a titer of 21.33 g/L of tyramine with a yield of 0.092 g/g glucose was obtained.

The Release of Bound Phenolics to Enhance the Antioxidant Activity of Cornmeal by Liquid Fermentation with Bacillus subtilis

This study investigated the influence of Bacillus subtilis fermentation on the composition of phenolic substances and antioxidant activity in cornmeal. The results indicate that the fermentation process significantly increased both the total phenolic content (TPC) and total flavonoid content (TFC). After 5 days of fermentation, the TPC rose from 31.68 ± 1.72 mg/g to 39.46 ± 2.95 mg/g, representing a 24.56% increase, while the TFC increased from 2.13 ± 0.11 mg/g to 7.56 ± 0.29 mg/g, marking a 254.93% increase. Additionally, the proportion of free phenolic compounds in cornmeal increased from 20.24% to 83.98%, while the proportion of bound phenolic compounds decreased from 79.76% to 16.02%. Furthermore, the hydrolytic enzyme activities of cellulase, β-glucosidase, and xylanase were significantly correlated with the free phenolic content (FPC) (r > 0.85, p < 0.05), indicating their crucial role in releasing free phenolic compounds from cornmeal. Employing scanning electron microscopy, differential scanning calorimetry, X-ray diffraction, and Fourier-transform infrared spectroscopy analyses, we inferred that the carbohydrase enzymes produced by the microorganisms disrupted the cellular structure of cornmeal and weakened the interactions between bound phenolics and the food matrix, thereby facilitating the release of phenolic compounds. This release resulted in an overall increase in the antioxidant activity of the cornmeal. The study provided a novel approach to enhancing the bioavailability of phenolic acids in cornmeal, indicating the potential benefits of fermentation in food processing.

Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices.

Kombucha is a unique, naturally fermented sweetened tea produced for thousands of years, relying on a symbiotic microbiota in a floating biofilm, used for successive fermentations. The microbial communities consist of yeast and bacteria species, distributed across two phases: the liquid and the biofilm fractions. In the fermentation of kombucha, various starters of different shapes and origins are used and there are multiple brewing practices. By metabarcoding, we explored here the consortia and their evolution from a collection of 23 starters coming from various origins summarizing the diversity of kombucha fermentation processes. A core microbiota of yeast and bacteria has been identified in these diverse kombucha symbiotic consortia, revealing consistent core taxa across SCOBYs from different starters. The common core consists of five taxa: two yeast species from the Brettanomyces genus (B. bruxellensis and B. anomalus), and bacterial taxa Komagataeibacter, Lactobacillus, Acetobacteraceae, including the Acetobacter genus. The distribution of yeast and bacteria core taxa differs between the liquid and biofilm fractions, as well as between the 'mother' and 'daughter' biofilms used in successive fermentations. In terms of microbial composition, the diversity is relatively low, with only a few accessory taxa identified. Overall, our study provides a deeper understanding of the core and accessory taxa involved in kombucha fermentation.

Fermentation of sugar kelp (Saccharina latissima): exploring the potential of the kelp’s native microbiota as starter culture and the microbiological food safety of fermented products

This study investigated the use of native microbiota from the sugar kelp Saccharina latissima in the form of fermented kelp fluid (FKF) from a spontaneous anaerobic fermentation process as a starter culture (SC) for the fermentation of freshly harvested biomass of the same species. Rapid (<48 h) acidification (pH < 4.3) was achieved for S. latissima inoculated with FKF, at a fermentation temperature of 21°C. Kelp inoculated with a commercial strain of Lactiplantibacillus plantarum (Lp, positive control) reached a similar pH level after 5 days, while kelp with no SC (negative control) did not reach a pH level below 4.3 within 9 days. The microbiota of the FKF-SC as well as the FKF-inoculated S. latissima samples was dominated by lactic acid bacteria (LAB) identified as L. plantarum. The SC in these samples successfully converted mannitol into lactic acid as the main fermentation product. In contrast, a higher production of acetic acid and ethanol was measured in the negative control samples than in other groups; this reflects a different microbial profile, including marine bacteria which could not be identified by MALDI-TOF biotyping. Challenge trials of S. latissima samples from experimental and commercial fermentation processes with Bacillus cereus did not result in the growth of this food pathogen, even at pH levels within a viable range for this species (pH > 4.3). These preliminary results provide a foundation for further isolation of suitable SCs for kelp fermentation in commercial production and for assessing the food safety of fermented kelp. Efficient and safe fermentation processes will increase sustainability in kelp production and enable a broader use of kelp ingredients in food applications.

The Role of Functional Beverages in Mitigating Cardiovascular Disease Risk Factors: A Focus on Their Antidiabetic and Hypolipidemic Properties

The incidence and mortality rates of cardiovascular diseases (CVDs) are constantly increasing. Among the main risk factors, diabetes mellitus and hyperlipidaemia, which are equally widespread pathological conditions, stand out. Current preventive strategies are based on physical activity and a healthy, balanced diet. Primary therapies, on the other hand, are based on the administration of hypoglycaemic and cholesterol-lowering drugs. Given the increasing consumer demand for food products with healthy properties, functional beverages may represent a breakthrough in this field. Through a careful analysis of studies conducted over the past seven years, it has emerged that herbal teas, fruit and vegetable drinks, as well as milk- and plant-based beverages, can mitigate these two critical CVD risk factors, often linked to the presence of specific polyphenols or fermentation processes. The selection of in vivo, in vitro and clinical trials revealed the ability of such drinks to reduce the enzymatic activity of α-glucosidase and α-amylase, as well as to decrease circulating lipid levels, properties that were surprisingly also exhibited by beverages derived from food waste. Therefore, this review aims to highlight the possibility of employing these drinks as adjuvant therapy in the treatment of diabetes mellitus and hyperlipidaemia in order to reduce two potential CVD risk factors.

Assessing the effect of temperature drop on a stable anaerobic fermentation for volatile fatty acids production

ABSTRACT Anaerobic fermentation (AF) processes are sensitive to temperature fluctuations, which can influence the microbial activity and overall metabolic performances. Anaerobic reactors can face unforeseen temperature control failures, leading to instabilities in the process. The present study investigated the effect of two short-term temperature perturbations (down to 20°C and 15°C) on AF of food wastes (FWs). While 20°C did not exhibit a negative impact on AF performance maintaining the bioconversion yields over 40%, the reactor subjected to 15°C presented an acidogenic limitation, which decreased the bioconversion yields (36.4 ± 1.8%). As a result, 2.2 ± 0.5 g/L of succinic acid was accumulated in the reactor, being identified as a temperature failure indicator. Once the conditions were reestablished (operation temperature of 25ºC), the metabolic redundancies identified in the reactors allowed the AFs recovery to initial fermentation yields. 20°C was further tested as operational temperature resulting in stable bioconversion yield similar to the Control Reactor (43.2 ± 0.3%). These results showed the feasibility of conducting AF under low temperatures, indicating the potential of this technology to increase the cost-effectiveness of AF at psychrophilic conditions.

Biofortification and fortification of wheat flour: Qualitative analysis for implementation and acceptance.

This paper comprehensively investigates various aspects of dietary behaviors relating to the usage of wheat flour and sociocultural preferences embedded within rural communities and aims to bridge health gaps resulting from zinc deficiency by introducing zinc bio-fortified and fortified flour in Pakistan. A household and a market study was conducted in Ghotki and Tando Muhammad Khan districts in Sindh, Pakistan. Various stakeholders involved in the wheat-flour industry including farmers, seed suppliers, owners of atta-chakkis and flour mills, grocers and flour merchants, bakers and hoteliers, consumers, and agronomists were interviewed to gauge their knowledge of bio-fortified and fortified wheat-flour. Wheat-flour is a staple food item in Pakistan, however, agricultural output in Pakistan varies across all provinces. Factors that hinder agricultural productivity include a shortfall of essential resources such as irrigation water, superior quality seeds and fertilizers, and machinery. Farmers use primitive methods of farming as they do not have access to modern technologies, information, or training. Wheat flour market vendors and consumers lack awareness of bio-fortified and fortified wheat flour products and believe the only way to create a customer-base is by ensuring that fortified wheat products are available to all and competitively priced compared to traditional options. Additionally, participants misconstrue the process of fermentation and perceive it as unhealthy. The lack of financial resources and awareness restricts adequate promotion of nutrient-rich food products amongst stakeholders involved in the wheat flour industry. Mass awareness campaigns, education and government incentives could bridge the gaps present and encourage wider adoption of bio-fortified and fortified wheat flour. Policy makers and communities can draw on the recommendations made in this paper to introduce and promote zinc bio-fortified and zinc-fortified flour in settings where zinc deficiency is prevalent.

The Potential Role of Africa in Green Hydrogen Production: A Short-Term Roadmap to Protect the World’s Future from Climate Crisis

The global need for energy has risen sharply recently. A global shift to clean energy is urgently needed to avoid catastrophic climate impacts. Hydrogen (H2) has emerged as a potential alternative energy source with near-net-zero emissions. In the African continent, for sustainable access to clean energy and the transition away from fossil fuels, this paper presents a new approach through which waste energy can produce green hydrogen from biomass. Bio-based hydrogen employing organic waste and biomass is recommended using biological (anaerobic digestion and fermentation) processes for scalable, cheaper, and low-carbon hydrogen. By reviewing all methods for producing green hydrogen, dark fermentation can be applied in developed and developing countries without putting pressure on natural resources such as freshwater and rare metals, the primary feedstocks used in producing green hydrogen by electrolysis. It can be expanded to produce medium- and long-term green hydrogen without relying heavily on energy sources or building expensive infrastructure. Implementing the dark fermentation process can support poor communities in producing green hydrogen as an energy source regardless of political and tribal conflicts, unlike other methods that require political stability. In addition, this approach does not require the approval of new legislation. Such processes can ensure the minimization of waste and greenhouse gases. To achieve cost reduction in hydrogen production by 2030, governments should develop a strategy to expand the use of dark fermentation reactors and utilize hot water from various industrial processes (waste energy recovery from hot wastewater).

Dynamic changes in microbial communities during sweet flour sauce fermentation and their correlations with physicochemical properties and volatile compounds.

Sweet flour sauce is a traditional fermented condiment in China, known for its distinct sweet and savory flavor profile. During the fermentation process, the dominant bacterial genera were Ralstonia and Bacillus, and the dominant fungal genera were Aspergillus, Issatchenkia, Clavispora, and Zygosaccharomyces. In addition, total acidity (TA) and amino acid nitrogen (AAN) in different fermentation stages were determined by the acidometer titration method, and reducing sugar (RS) was determined by the 3,5-dinitrosalicylic acid method. The correlation network revealed TA, RS, and AAN were closely related to multiple microorganisms. TA showed significant positive correlations with Gluconobacter, Candida, and Clavispora. RS was positively correlated with Geotrichum, and AAN was positively correlated with Methylobacterium-Methylorubrum and Zygosaccharomyces. Correlation network analysis was also conducted to show the significant correlations among 2 bacterial genera, 9 fungal genera, and 16 characteristic volatile compounds. In general, the relationships between fungus and volatiles were more significant, with a wide range of yeasts exerting significant functions in forming flavor compounds, whereas most bacteria were negatively correlated with volatiles. Among fungi, Clavispora and Meyerozyma were positively associated with furfural, methional, 5-methyl-2-phenyl-2-hexenal, 2-isopropyl-5-methylhex-2-enal, and benzeneacetaldehyde. Zygosaccharomyces exhibited strong correlations with acetic acid, 2-furanmethanol, phenylethyl alcohol, and 2-methyl-1-butanol. These findings can be used to better understand and manage the fermentation process, making it possible to improve the quality of sweet flour sauce by enriching key microorganisms. PRACTICAL APPLICATION: During the fermentation of sweet flour sauce, the metabolic activities of microbial communities exerted an important function in forming unique sensory and nutritional properties. These findings revealed significant correlations among microorganisms, vital physicochemical indices, and key volatiles, providing a theoretical foundation for regulating the fermentation process, enhancing product qualities, and developing functional strains.

The co-fermentation of Actinomucor elegans and Monascus purpureus for the production of meat flavor with soybean protein.

This study aimed to prepare meat flavor essence through Monascus purpureus and Actinomucor elegans co-fermentation. The optimal fermentation conditions were determined based on the changes in physicochemical properties during the fermentation process, combined with sensory evaluation. Subsequently, the flavor components of the meat flavor essence were analyzed through solid phase microextraction after undergoing the Maillard reaction from the fermentation broth. Gas chromatography-mass spectrometry analysis identified 62 volatile compounds, among which 25 aroma-active substances were detected by aroma extraction dilution analysis/gas chromatography-olfactometry. By calculating the odor activity values (OAVs), seven aroma-active compounds with OAVs>1 were identified as the most significant contributors to the aroma. Through aroma reconstitution and omission experiments, the accuracy of these key flavor compounds was verified, elucidating each substance's contribution to the essence's overall aroma. This study serves as a foundation for future investigations into the correlation between the flavor of fermented flavorings and their precursor substances, optimizing the mixed-culture fermentation process and enhancing the quality of meat flavor essences.

Fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 improves nutritional quality and volatile profile of sea buckthorn-based cereal beverage.

Recently, there has been a growing demand for plant-based beverages that meet nutritional and health needs and have an appealing taste. This study investigated the impact of fermentation with Lactobacillus strains, Acetobacter pasteurianus, and Torulaspora delbrueckii D1-3 on the nutritional quality and aroma compound profile of a sea buckthorn-based cereal beverage. The mixed starter fermented samples, specifically S-APTD (SBCB inoculated with A. pasteurianus, and T. delbrueckii D1-3), showed significant increases in protein and free amino acid (FAA) content, recording values of 9.02±0.01mg/g and 5468.33±20.31µg/g, respectively. Proanthocyanidin and β-carotene contents were significantly higher in the mixed SBCB compared to the control, particularly in samples containing A. pasteurianus. Interestingly, the fermentation process also resulted in the reduction and absence of butanoic acid, which was higher in the control, and the complete degradation of phthalates present in the control. Phenylethyl alcohol emerged as the dominant alcohol in SBCB, particularly in the mixed starter fermented samples, while lactic acid was the most prevalent acid in the mixed starter samples except S-APLA (SBCB inoculated with A. pasteurianus and Lactobacillus acidophilus). Ultimately, a functional beverage with enhanced nutritional value and an improved aroma profile can be developed through fermentation with these strains.

The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds

Gochujang, a traditional Korean fermented red pepper paste, is celebrated for its unique spicy and fermented flavor. This natural, whole food offers several health benefits due to the bioactive compounds formed during fermentation and its diverse ingredients. These bioactive compounds have been shown to have anti-cancer properties and anti-inflammatory effects by reducing inflammatory cytokines and suppressing pathways associated with diseases such as colitis and hepatitis. Gochujang has also been shown to help prevent obesity by promoting weight loss, inhibiting fat accumulation, and improving lipid profiles. It has also been shown to aid in the prevention of diabetes by suppressing hepatic glucose production and improving insulin sensitivity. The influence of gochujang on the gut microbiota is remarkable, with the ability to increase beneficial bacteria, improve microbial balance, and alleviate metabolic disorders. The primary agents responsible for these effects are capsaicin, fermentation by-products, and other bioactive compounds. The fermentation process, driven by microorganisms, enhances the nutritional and functional properties of gochujang, strengthening its health-promoting potential. This paper provides a comprehensive review of gochujang’s historical background, production methods, the role of microorganisms in fermentation, and its functional properties, emphasizing its value as a functional food for overall health improvement.