Fermentation process is the fundamental and natural way to produce
postbiotics. In this process, different microbial strains exploit prebiotics to generate a
wide variety of postbiotics with several health-promoting effects (e.g., antimicrobial,
antioxidant, anticancer, etc .), by natural methods or in response to environmental
conditions. Further, postbiotics play a substantial role in the enrichment of the food
matrix. In addition to the natural methods in postbiotics production, different laboratory
methods can be used to produce a purer form and with high functionality in fermented
and non-fermented food, which in turn improves their nutritional values, shelf-life, and
health-beneficial effects in consumers. This chapter will discuss the main laboratory
postbiotic production process, with emphasis on their quality controls.
Keywords: Fermentation process, Genome-scale metabolic model, Heat
inactivation, High pressure, Ionizing radiation, Lactic acid bacteria, Postbiotics,
Quality control, Sonication, Ultraviolet.
