An overview of fermentation in the food industry - looking back from a new perspective

Bioresources and Bioprocessing

Table 8 Fermented insects

Fermented insects	Insect source	Bacteria involved	Consumers attitude	References
Fermented cricket flour	Cricket	Lactiplantibacillus plantarum	Overally accepted remarked with “happiness”	Bartkiene et al. (2023)
Fermented Tenebrio molitor larvae	Larvae	Cordyceps militaris mycelia	Increased to healthy food products	Ha et al. (2022)
Fermented Tenebrio molitor larvae	larvae	Aspergillus oryzae and Bacillus licheniformis	Used as seasoning sauces	Cho et al. (2018)
Fermented silkworm larvae	Larvae	Aspergillus kawachii	Consumed as a food and traditional medicine	Cho et al. (2019)
Fermented yellow mealworm larvae	Larvae	Pediococcus acidilactici, Lactobacillus curvatus, and Staphylococcus xylosus	No consumer study observed, but expected to have shelf-life extension	Borremans et al. (2018)
Fermented mealworms	Larvae	Pediococcus acidilactici, Lactobacillus curvatus, and Staphylococcus xylosus	Used to extend the shelf life of the insect food	De Smet et al. (2019)