The escalating global demand for nutritious and sustainable food sources has heightened interest in microbial biotransformation in food, a process in which microorganisms chemically modify food components to enhance their functional properties and nutritional content. This review provides a comprehensive overview of recent advancements in microbial fermentation, focusing on its impact on food quality, nutritional enhancement, and public health. Emphasizing both traditional fermentation practices and modern biotechnological innovations, this review highlights how beneficial microorganisms transform raw food substrates into products with superior nutrient bioavailability and functional benefits. Key developments include the synthesis of bioactive compounds, reduction of anti-nutritional factors, and improvement of sensory attributes, all of which collectively contribute to disease prevention, gut health, and overall well-being. Additionally, this review addresses safety concerns and challenges in microbial fermentation, including microbiological hazards, chemical contaminants, and strategies for their management. It also explores the difficulties in scaling up these processes for industrial applications and discusses future directions for sustainable food production. By consolidating current knowledge and identifying emerging trends, this review provides a comprehensive resource for researchers, industry professionals, and policymakers, offering insights into leveraging microbial biotransformation to create nutritionally enriched and functionally enhanced food products.

The gastrointestinal (GI) tract of invasive land snail Achatina fulica is known to harbor metabolically active bacterial communities. In this study, we assessed the bacterial diversity in the different regions of GI tract of Giant African snail, A. fulica by culture‐independent and culture‐dependent methods. Five 16S rRNA gene libraries from different regions of GI tract of active snails indicated that sequences affiliated to phylum γ‐Proteobacteria dominated the esophagus, crop, intestine, and rectum libraries, whereas sequences affiliated to Tenericutes dominated the stomach library. On phylogenetic analysis, 30, 27, 9, 27, and 25 operational taxonomic units (OTUs) from esophagus, crop, stomach, intestine, and rectum libraries were identified, respectively. Estimations of the total bacterial diversity covered along with environmental cluster analysis showed highest bacterial diversity in the esophagus and lowest in the stomach. Thirty‐three distinct bacterial isolates were obtained, which belonged to 12 genera of two major bacterial phyla namely γ‐Proteobacteria and Firmicutes. Among these, Lactococcus lactis and Kurthia gibsonii were the dominant bacteria present in all GI tract regions. Quantitative real‐time polymerase chain reaction (qPCR) analysis indicated significant differences in bacterial load in different GI tract regions of active and estivating snails. The difference in the bacterial load between the intestines of active and estivating snail was maximum. Principal component analysis (PCA) of terminal restriction fragment length polymorphism suggested that bacterial community structure changes only in intestine when snail enters estivation state.