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Digitizing the food microbiome: how artificial intelligence monitors industrial fermentations

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infoAliment

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2026 March 05

Fermentation is one of the oldest food technologies, yet in recent years it has entered a completely new stage of development. Technological progress now allows the monitoring of the microbiome in fermentation processes with the help of artificial intelligence, transforming the production of fermented foods into a far more predictable and controlled process.

Traditionally, fermentation control relied on general parameters such as temperature, time or acidity. Although these variables remain important, they provide only indirect information about the evolution of the microorganisms involved. New technologies now enable the direct analysis of bacterial and yeast activity, offering a detailed picture of the microbiological structure of the product.

The integration of biological sensors, IoT platforms and artificial intelligence–based analytical systems enables the continuous collection and interpretation of microbiological data. Algorithms can analyze microbial composition, fermentation dynamics and metabolite production, contributing to the optimization of industrial processes.

By analyzing these datasets, AI systems can anticipate the evolution of fermentation, detect contamination or adjust technological parameters in order to maintain the desired microbiological balance. In certain industrial applications, artificial intelligence platforms can even control processes in real time, optimizing both yield and the stability of the final product.

This approach, sometimes referred to as “smart fermentation,” is already being used in the production of beer, wine, fermented dairy products and ingredients obtained through precision fermentation. Digital monitoring of the microbiome enables more uniform products and reduces technological risks.

In the long term, the digitalization of the food microbiome could fundamentally change the way fermented foods are developed and produced. By combining microbiology with artificial intelligence, the food industry is moving toward a production model in which fermentation becomes a predictable, controlled and data-optimized process.

(Photo: Freepik)

 

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