Abstract:Microbial fermentation-assisted extraction not only leverages the chemical diversity of plants to produce a variety of metabolites but also modifies the functional properties of fermented foods, offering significant technical advantages and application potential. Therefore, this study conducted a bibliometric analysis of English-language literature (2021–2026) from the Web of Science (WOS) Core Collection database and Chinese literature (2021–2026) from China National Knowledge Infrastructure (CNKI) on microbial fermentation technology for enhancing bioactivity of plant-derived phytochemicals. Using VOSviewer 1.6.20, the study systematically analyzed annual publication output, authors, institutions, countries, and keywords to comprehensively present the current status and development trends both domestically and internationally. The results revealed 179 relevant publications in CNKI and 254 in WOS. Research priorities primarily focused on optimization of fermentation processes, determination of active component content, exploration of bioactivity enhancement mechanisms, isolation and purification of active components. The visual analysis of literature in the field of microbial fermentation-enhanced plant-derived phytochemicals bioactivity helps researchers comprehensively understand the research landscape in this domain, providing valuable references for future studies on efficient extraction of natural products, development of functional foods, and high-value utilization of agricultural by-products.