Research on enhancing the efficacy of active compounds through fermentation technology is undergoing a transformation from empirical approaches to rational design. Current core challenges lie in four key dimensions: microbial community controllability, precise editing of metabolic pathways, reliability in process scale-up, and integrated evaluation of efficacy and safety. Systemic solutions require the integration of innovations in technology, evaluation systems, circular models, and interdisciplinary convergence. With the deepening of these studies, fermentation technology is expected to catalyze the emergence of a new generation of high value-added products in fields such as food, pharmaceuticals, and cosmetics. Simultaneously, it will drive the transformation and upgrading of biomanufacturing towards greener, smarter, and more circular directions. Future fermentation engineering will not merely represent the application of microbial metabolic capabilities, but will evolve into a multidisciplinary systems science, ultimately realizing full-chain innovation encompassing "precision design → efficient transformation → safe application".

This research topic focuses on exploring and utilizing fermentation technology (using microorganisms such as bacteria, yeast, fungi, or their enzymes) as a powerful biotransformation tool to enhance the nutritional properties, functional characteristics, and bioaccessibility of naturally derived active compounds (such as polyphenols, carotenoids, alkaloids, saponins, peptides, vitamins, etc.). This research topic represents an interdisciplinary field of exploration, involving food science, microbiology, nutrition, biochemistry, pharmacology, etc. It aims to harness the power of microbial fermentation to transform natural active compounds into forms that are more nutritious, more effective, and more easily absorbed and utilized by the human body, providing the theoretical foundations and technical support for developing products and solutions that promote human health.
To gather further insights into the potential and limitations of this research area, we welcome articles addressing, but not limited to, the following themes:

• Genetic regulation and engineering of beneficial food microorganisms
• Microbial production of bioactive compounds in fermented foods
• Functional microbiota and quality control in fermented products
• Innovations in fermentation process design and optimization
• Extraction and analysis of natural plant active compounds

We welcome submissions of original research articles, reviews, and insights that explore the diverse applications of fermentation in developing and utilizing bioactive compounds from natural products.

Are you interested in contributing a manuscript to this Research Topic?

Fermentation as a Strategy to Improve the Nutrition, Function, and Bioaccessibility of Natural Active Compounds