Formation Mechanism and Nutritional Effects of Organic Acids in Fermented Foods: A Review

In recent years, fermented foods, rich in organic acids, have gained significant attention for their potential health benefits. Organic acids are synthesized through the microbial fermentation of carbohydrates. They make pivotal contributions to host health by providing nutritional benefits and supporting intestinal homeostasis. Their biosynthesis is governed by fundamental metabolic pathways such as glycolysis, gluconeogenesis, and other specialized routes for organic acid production. Beyond serving as energy sources and exerting anti-inflammatory and antioxidant activities, organic acids play a direct role in modulating the composition and functional properties of gut micro biota. This review synthesizes the biosynthetic pathways of organic acids generated by key fermentative microorganisms and systematically outlines their resultant profiles across various fermented foods. Furthermore, it underscores the crucial need for in-depth investigations into how different organic acids modulate the gut micro biota and ultimately influence host nutritional health. These insights may pave the way for targeted interventions to enhance the therapeutic potential of fermented foods. They provide a basis for the development of functional fermented foods with a high abundance of tailored organic acid profiles, such as malic acid, succinic acid, and short-chain fatty acids (SCFAs) that have the potential to lower blood glucose, blood lipids, and repair the intestinal barrier.