Harnessing the Health and Techno-Functional Potential of Lactic Acid Bacteria: A Comprehensive Review

• Published in: Foods Vol. 13; no. 10; p. 1538
• Main Authors: Ayed, Lamia, M'hir, Sana, Nuzzolese, Domenico, Di Cagno, Raffaella, Filannino, Pasquale
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01-05-2024
• Subjects: Acidification; Analysis; Bacteria; Beverages; bioactive compounds; Carbon; Cholesterol; Cooking; Exopolysaccharides; Fermentation; Food industry; Food preservation; Food products; Food quality; Food safety; Gastrointestinal system; Gastrointestinal tract; Health aspects; health benefits; Identification and classification; Immune system; Lactic acid; Lactic acid bacteria; Meat products; Metabolism; Metabolites; Microbiota; Microorganisms; Pathogens; probiotic; Probiotics; Proteolysis; Reviews; techno-functional proprieties; Tunisia; bioactive compounds; probiotic; health benefits; lactic acid bacteria; techno-functional proprieties
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods13101538

This review examines the techno-functional properties of lactic acid bacteria (LABs) in the food industry, focusing on their potential health benefits. We discuss current findings related to the techno-functionality of LAB, which includes acidification, proteolytic and lipolytic features, and a variety of other biochemical activities. These activities include the production of antimicrobial compounds and the synthesis of exopolysaccharides that improve food safety and consumer sensory experience. LABs are also known for their antioxidant abilities, which help reduce oxidative reactions in foods and improve their functional properties. In addition, LABs' role as probiotics is known for their promising effects on gut health, immune system modulation, cholesterol control, and general wellbeing. Despite these advantages, several challenges hinder the effective production and use of probiotic LABs, such as maintaining strain viability during storage and transport as well as ensuring their efficacy in the gastrointestinal tract. Our review identifies these critical barriers and suggests avenues for future research.