Sustainable Food Systems: The Role of AI and Microorganisms in Korean Fermented Foods

Sakshi Mohankumar Dongre, Aneri M. Patel

Abstract: Sustainable food systems are essential for addressing global challenges such as food security, environmental sustainability, and cultural preservation. This review explores the intersection of artificial intelligence (AI) and microorganisms in promoting sustainability within Korean fermented foods. Traditional fermentation methods, reliant on microbial communities, contribute to food preservation, nutritional enhancement, and reduced environmental impact. AI-driven innovations optimize fermentation processes, enhance microbial analysis, and improve food production efficiency. By integrating AI with microbial research, the food industry can achieve precision fermentation, predictive quality control, and resource-efficient production. This review highlights the synergistic role of AI and microorganisms in advancing sustainable food practices while preserving Korea?s rich culinary heritage. Despite challenges such as technological adaptation and cost barriers, the adoption of AI presents significant opportunities for innovation in food sustainability. The study concludes that embracing AI-enhanced fermentation can foster resilient, efficient, and culturally significant food systems for future generations.

Keywords: Sustainable food systems; Artificial intelligence in food; Microorganisms in fermentation; Korean fermented foods; Fermentation optimization; Food security and sustainability; Probiotics and health benefits