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.

Gamma-aminobutyric acid (GABA) is a bioactive, non-protein amino acid recognized for its role as an inhibitory neurotransmitter in the human central nervous system. Increasing interest in functional foods has increased attention on GABA due to its potential health benefits, including antihypertensive, anxiolytic, antidepressant, and neuroprotective effects. This review summarizes the natural dietary sources of GABA and explores advanced strategies for enriching dairy products, particularly yogurt and frozen yogurt (froyo), with GABA. Key microbial species capable of GABA biosynthesis via the glutamate decarboxylase (GAD) pathway are discussed, alongside enzymatic production techniques that support controlled GABA synthesis. A major focus of this review is the evaluation of various methods for incorporating GABA into dairy matrices, including direct GABA fortification and in situ fermentation using GABA-producing strains, with comparisons of yield, sensory attributes, and product stability. Physicochemical analyses and sensory evaluations are presented as essential tools for assessing product performance. Furthermore, the review outlines the therapeutic effects of GABA-fortified foods and their potential roles in managing hypertension, stress, and neurodegenerative disorders. Key challenges, including strain-dependent variability in GABA-production, storage stability, and regulatory compliance are addressed, along with market and legislative considerations for GABA-fortified foods. Future perspectives include the development of novel high GABA-producing strains, process optimization to improve product stability and sensory acceptance, and expanded applications within the functional food sector. Overall, this review provides an integrated, up-to-date overview of technological, functional and regulatory aspects, offering a clear scientific foundation for the development and commercialization of GABA-fortified dairy products.

Medicinal mushroom production utilising rural cultivation (solid state fermentation) requires approximately six months compared to culinary mushroom production (7 days). Urban cultivation (submerged liquid fermentation) can be used as a sustainable method of producing medicinal mushroom biomass. In this study, chicken patties were fortified with liquid-fermented Ganoderma lucidum flour (GLF) and Pleurotus djamor mushroom biomass flour (PDF) at concentrations of 3%, 6%, and 9%. These were compared to a negative control (0% mushroom flour chicken patty) and a commercial patty. Chicken patties fortified with 3% PDF and 9% GLF recorded the lowest cooking loss, at 5.55% and 10.3%, respectively. Mushroom chicken patties exhibited lower cooking losses and significant changes in colour and texture compared to control samples. Notably, 3% GLF chicken patty achieved the highest overall acceptability score of 6.55 followed by 9% PDF chicken patty (6.08) (p < 0.05). Biomass flour of liquid-fermented Ganoderma lucidum (ENS-GL) and Pleurotus djamor (ENS-PD) were extracted for their endopolysaccharide and analysed for their functional properties. All elemental, FT-IR, and NMR spectroscopy analyses revealed the existence of a comparable beta-glucan polymer structure, linkages, and absorptions when compared to the Laminarin standard. In addition, ENS-GL also proved to possess higher antimicrobial activities and significant antioxidant levels (DPPH-scavenging activity, ferric reduction potential and total phenolic content) compared to ENS-PD. Overall, this study revealed that sustainable liquid-fermented Ganoderma lucidum, a medicinal mushroom, outperformed Pleurotus djamor, a culinary mushroom, as a potential alternative flour for combating hunger in the future.

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.