Organic Acids: Key Products of Fermented Foods and Sources of Anti-Inflammatory Potential

The production of fermented foods is closely linked to the metabolic activities of microorganisms. Organic acids, which are among the metabolic byproducts of fermenting microorganisms, play a pivotal role in determining the quality of fermented foods. These substances contribute to the distinctive flavor, nutritional value, and prolonged shelf life of fermented foods. Furthermore, a substantial body of research has demonstrated that organic acids play a pivotal role in the beneficial effects of fermented foods on intestinal inflammation and homeostasis. At the same time, the benefits of fermented foods are undoubtedly the result of the synergistic effects of unique fermenting microorganisms and their metabolic products. There is currently a need to integrate scattered basic research results in order to leverage the unique advantages of artificial intelligence to master these complex patterns in the future. This paper reviews recent research on organic acids in fermented foods and focuses on organic acids with anti-inflammatory potential. By exploring the multiple connections between organic acids, microorganisms, and fermented foods, it provides support for in-depth research on fermented foods.