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.

This review examines the functional role of lactic acid bacteria (LAB) and Bifidobacteria in modulating host physiology through interconnected metabolic, immune, and neuroendocrine pathways. These effects are particularly relevant in gastrointestinal diseases, where dysbiosis is associated not only with local intestinal dysfunction but also with systemic conditions, including metabolic syndrome, infections and complications in immunocompromised individuals. LAB and Bifidobacteria play key roles through the production of short-chain fatty acids, which contribute to maintaining intestinal barrier integrity, regulating lipid and glucose metabolism, improving insulin sensitivity, and exerting anti-inflammatory effects that may reduce the risk of metabolic disorders. Beyond metabolic regulation, the review explores the emerging concept of psychobiotics, focusing on how probiotic bacteria modulate host physiology through integrated metabolic, immune and neuroendocrine mechanisms. Current evidence suggests that these effects are highly strain-specific and influenced by dosage and study design, and host-related factors, often arising indirectly through complex host-microbe interactions rather than direct neurotransmitter activity. Although increasing evidence links these microorganisms to stress regulation, mood, and cognitive function, findings from human studies remain inconsistent. Therefore, well-designed clinical trials, combined with multi-omics approaches, are needed to clarify underlying mechanisms and substantiate clinical efficacy. Overall, probiotics-based strategies offer a promising and practical approach to supporting metabolic health and general psychological well-being through functional foods.