Traditional fermented foods are appreciated worldwide for their cultural significance and health-promoting properties. However, traditional fermentation production suffers from many obstacles such as microbial variability, varying quality, and lack of scalability. The implementation of smart fermentation technologies, including biosensors, the Internet of Things (IoT), artificial intelligence (AI), and machine learning (ML), hold the key to the optimization of microbial process control, enhance product consistency, and improve production efficiency. This review summarizes modern developments in real-time microbial monitoring, IoT, AI, and ML tailored to traditional fermented foods. Despite significant technical advancements, challenges related to high costs, the absence of standardized frameworks, and access restrictions for small producers remain substantial limitations. This review proposed a future direction prioritizing modular, scalable solutions, open-source innovation, and environmental sustainability. In alignment with Sustainable Development Goal 9 (Industry, Innovation, and Infrastructure), smart fermentation technologies advance sustainable industry through innovation and serve as a critical bridge between traditional craftsmanship and Industry 4.0, fostering inclusive development while preserving microbial biodiversity and cultural heritage.

Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand has significantly increased in recent years, with a CAGR of 18.7% from 2019 to 2025. Fermentation has been considered the preferred method for producing high-purity lactic acid in the industry over chemical synthesis. However, the recovery and separation of lactic acid from microbial fermentation media are relatively complicated and expensive, especially in the process relating to second-generation (2G) lactic acid recovery. This article reviews the development and progress related to lactic acid separation and recovery from fermentation broth. Various aspects are discussed thoroughly, such as the mechanism of lactic acid production through fermentation, the crucial factors that influence the fermentation process, and the separation and recovery process of conventional and advanced lactic acid separation methods. This review's highlight is the recovery of lactic acid by adsorption technique using ion-exchange resins with a brief focus on the potential of in-site separation strategies alongside the important factors that influenced the lactic acid recovery process by ion exchange. Apart from that, other lactic acid separation techniques, such as chemical neutralization, liquid–liquid extraction, membrane separation, and distillation, are also thoroughly reviewed.

Sixty strains (n = 60) of Vibrio vulnificus were examined for their multiple antibiotic resistance (MAR) index, plasmid profiles, and DNA polymorphisms. Thirty-seven strains (n = 37) were isolated from cockles (Anadara granosa) in Malaysia, while 23 (n = 23) isolates were isolated from clams (Mercenaria mercenaria) in Qatar. All isolates were resistant to two or more of the antibiotics tested, with the most common resistances were demonstrated towards penicillin (93%), ampicillin (70%), cephalothin (65%), clindamycin (66%), vancomycin (64%), and erythromycin (51%). The antibiotic that experienced the least resistance was kanamycin (6%), and all isolates were susceptible to cefoperazone, streptomycin, and tetracycline. The MAR index for the V. vulnificus isolated from Malaysia and Qatar, possessed similar values which ranged from 0.2 to 0.7, respectively. Plasmid analysis demonstrated that 65% of V. vulnificus strains harbored plasmids, while 35% were not. Nineteen (P1–P19) plasmids profiles were observed. No specific cluster or group was observed although they were isolated from different sample sources and locations by phylogenetic analysis using GelCompar II software at an 80% similarity level. Results demonstrated the high MAR index and genomic heterogeneity of V. vulnificus, which are of great concern to the human health of those who have consumed cockles and clams from the study area.

Lactic acid is a versatile chemical with a wide range of industrial applications, including food additives as well as the production of biodegradable plastics, pharmaceuticals and cosmetics. LA can be produced through carbohydrate fermentation using various microorganisms, including lactic acid bacteria (LAB). However, the high production cost of commercial fermentation media for lactic acid raises concerns among researchers. Consequently, there is a demand for research to develop new, more affordable, and sustainable fermentation media. Utilizing underutilized agro-industrial wastes from Malaysia, particularly in the coconut, oil palm, rice, and sugarcane processing industries, offers several advantages. These include biomass reuse, cost-effective production of valuable chemicals, and agricultural waste reduction. This review discusses the potential of underutilized Malaysian agro-industrial waste from the coconut, oil palm, rice and sugarcane processing industries as sustainable carbon sources for LA production. The topics covered encompass the chemical and nutritional composition of the wastes, their potential for lactic acid fermentation with specific microorganisms, factors influencing lactic acid production, and potential applications. Additionally, this review also highlights the challenges and opportunities associated with reutilizing agricultural waste for lactic acid production.

D‐Lactic acid production is gaining increasing attention due to the thermostable properties of its polymer, poly‐d‐lactic acid . In this study, Lactobacillus coryniformis subsp. torquens, was evaluated for its ability to produce d‐lactic acid using Dried Distiller's Grains with Solubles (DDGS) hydrolysate as the substrate. DDGS was first subjected to alkaline pretreatment with sodium hydroxide to remove the hemicellulose component and the generated carbohydrate‐rich solids were then subjected to enzymatic hydrolysis using cellulase mixture Accellerase® 1500. When comparing separate hydrolysis and fermentation and simultaneous saccharification and fermentation (SSF) of L. coryniformis on DDGS hydrolysate, the latter method demonstrated higher d‐lactic acid production (27.9 g/L, 99.9% optical purity of d‐lactic acid), with a higher glucose to d‐lactic acid conversion yield (84.5%) compared to the former one (24.1 g/L, 99.9% optical purity of d‐lactic acid). In addition, the effect of increasing the DDGS concentration in the fermentation system was investigated via a fed‐batch SSF approach, where it was shown that the d‐lactic acid production increased to 38.1 g/L and the conversion yield decreased to 70%. In conclusion, the SSF approach proved to be an efficient strategy for the production of d‐lactic acid from DDGS as it reduced the overall processing time and yielded high d‐lactic acid concentrations.