# Advances in Fermentation Technology: A Focus on Health and Safety
## 3 The Effectiveness of Innovative Methods in Fermented Food Safety Assurance
### Biological and Technological Approaches

Table 3: Key development and safety implications of the latest developments in selected fermented food. \begin{table}
\begin{tabular}{p{108.4 pt} p{108.4 pt} p{108.4 pt}} \hline \hline
**Food Product** & **Key Development** & **Key Findings and Safety Implications** & **References** \\ \hline Buffalo fermented milk & & - Use of _Lectobacillus fermentatum_ NMCC-14. - Higher protein content, water-holding capacity, and dynamic viscosity; safe for consumption with no histological dysfunctions in mice. & [99] \\ \hline  & Using neat-Generation 16S rRNA Amplicon Sequencing & - Bacterial community structure and functional prediction using sequencing. - Improved understanding of beneficial microbial diversity enhances safety assessments. - The results showed that fermentation is a safe and reliable process since pathogenic bacteria were absent in the fermentation products. & [100] \\ \hline Cattle and poultry feed & XPCTM (pathogen mitigation tool) & - Use of _Saccharomyces cerevisiae_ fermentation products. - Reduced prevalence, load, virulence, and antibiotic resistance of _Salmenella_. & [101] \\ \hline Kefir & & - Development or non-yeast refer using _Lectobacillus acidophilus_ KCNV and _Lectobacillus brevis_ Bmb6. - Stable microbial composition, improved disease activity index score in mice, and enhanced sensory properties. & [102] \\ \hline Traditional Chinese fermented vegetables (Jiangshui) & Novel functional starter development & - Isolation and safety assessment of _Lectylethanolamineallus plantarum WYTH_. - Inhibition of _Apergillus flavus_ growth, no hemolysis activity, absence of antimicrobial resistance genes, and no toxicity in mice. & [103] \\ \hline Fermented soy products & Microbiome analysis using shotgun metagenomics & - Identified harmful bacteria (e.g., _K Klebsiella_) and antibiotic resistance gene transfer risks. & [104] \\ \hline Sausage & Application of PCR, plasmid profiling and sequencing to identify antibiotic resistance genes & - Antibiotic resistance in _Staply/access stylons_. - _Staply/access stylons_ was recommended to be considered as a European QPS approach. & [105] \\ \hline \hline \end{tabular}
\end{table} 
Table 3. Cont. \begin{table}
\begin{tabular}{p{113.8 pt} p{113.8 pt} p{113.8 pt} p{113.8 pt}} \hline
**Food Product** & **Key Development** & **Key Findings and Safety Implications** & **References** \\ \hline Low-Salt Fermented Chilles & Using high-throughput sequencing, controlled fermentation & - Reduced spoilage bacteria and biogenic amines; improved flavour and safety through LAB interactions. & [106] \\ \hline Traditional Chinese Pu-erth tea & Integrated meta-omics approaches for characterizing the microbiome & - The analysis showed that microbiota played an essential part in fermentation by producing enzymes involved in polysaccharide degradation and phenolic compound metabolism, resulting in changes in metabolite content, which impacted the safety and quality of Pu-erth tea. & [107] \\ \hline \end{tabular}
\end{table} 
Table 3: _Cnt._Advanced fermentation technologies are increasingly emerging as a sustainable solution for food production as they use microbial and enzymatic systems to convert renewable resources into valuable food products effectively, as illustrated in Figure 3. Specifically, these methods incorporate agricultural waste and non-food feedstocks, such as cheese whey and other by-products, to produce high-value compounds, including lactic acid, proteins, and bioplastics [108]. This approach, therefore, reduces reliance on traditional agricultural inputs and helps mitigate environmental impacts. Moreover, the fermentation of agricultural waste directly addresses waste management issues while simultaneously promoting a circular economy by transforming low-value materials into protein-rich biomass suitable for human consumption and animal feed [109].