Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications

Abstract

Fermentation remains central to food manufacturing and to the bio-based production of organic acids, solvents, and functional metabolites. This review integrates the biochemical pathways, key microorganisms, and application space of five major industrial fermentations—alcoholic, acetic, butyric, lactic, and propionic. We summarize the principal metabolic routes (EMP/ED glycolysis; oxidative ethanol metabolism; butyrate-forming pathways; and the Wood–Werkman, acrylate, and 1,2-propanediol routes to propionate) and relate them to the dominant microbial groups involved, including yeasts, acetic acid bacteria, lactic acid bacteria, clostridia, and propionibacteria. We highlight how the resulting metabolite spectra—ethanol, acetic acid, butyrate, lactate, propionate, and associated secondary metabolites—underpin product quality and safety in fermented foods and beverages and enable the industrial synthesis of platform chemicals, polymers, and biofuels. Finally, we discuss current challenges and opportunities for sustainable fermentation, including waste stream valorization, process intensification, and the integration of systems biology and metabolic engineering within circular economy frameworks.