| This review summarizes the latest research developments in the field of microbial fermented foods, focusing on the application of synthetic biology in microbial fermentation, such as breakthroughs in carbon dioxide conversion to starch and human milk oligosaccharides (HMOs) biosynthesis technologies. Meanwhile, the role of artificial intelligence (AI) in fermented food production is explored, especially in the development of microbial-derived fresh flavor peptides, which provide innovative flavor solutions for the food industry. In contrast, food and drug homologs have significantly enhanced their bioactivity through microbial transformation, opening up a new direction for the development of functional foods. In addition, the review assesses the potential risks of microbial fermented functional foods and emphasizes the importance of risk prevention and control. Looking forward, the development of microbial fermented foods will be more focused on technological innovation, the fulfillment of consumers′ health needs, and the sustainable development of the industry. |
