Background: Global demand for plant-based foods is rising due to health, environmental and ethical considerations. Cereals, legumes, pulses, pseudocereals, fruits, vegetables, nuts, seeds and oilseeds form the core of sustainable diets, yet their nutritional value is limited by low protein digestibility, restricted mineral bioavailability and the presence of antinutritional factors.
Objective: This review synthesises current evidence on microbial fermentation as a biological strategy to enhance nutrient bioavailability, generate functional compounds and support sustainable processing of plant-based foods.
Methods: Peer-reviewed literature from major scientific databases was critically analysed with respect to microbial systems, process parameters, nutritional and functional outcomes, food safety and sustainability implications.
Results: Lactic acid bacteria, yeasts, Bacillus spp. and selected filamentous fungi degrade phytate, tannins and other antinutrients through enzymatic and acid-mediated mechanisms, improve protein digestibility and mineral accessibility, synthesise or liberate B-group vitamins, and transform plant phytochemicals into more bioavailable phenolics, flavonoids and bioactive peptides. Controlled fermentation also enhances microbial safety and shelf life while enabling valorisation of agricultural by-products.
Conclusion: Microbial fermentation offers a scientifically robust route to nutritionally superior, functional and sustainable plant-based foods. Industrial translation requires standardised starter cultures, optimised process control and stronger human clinical evidence.