ABSTRACT

In the food industry, microbial processes are of great relevance because they use low-cost agroindustrial waste for the production of bioactive compounds. Bioactive compounds or secondary metabolites from plant origin are also called phytochemicals, they are compounds with important biological properties and human health benefits such as antimicrobial, antiviral, antioxidant, anticancer, among others. In addition, they are compounds with high added value because they can be applied in different areas of research for example in organic chemistry until emerging technologies. This chapter will explain topics related to the production of bioactive compounds using solid-state fermentation and submerged fermentation. On the other hand, the microorganisms more used in the microbial processes and physicochemical parameters that most influence 44the optimization in the fermentation processes. Finally, the most recent applications of bioactive compounds obtained by fermentation processes used in food biotechnology.