Lactic acid bacteria: Nature, characterization, mode of action, products and applications

Abstract

Lactic acid bacteria (LAB) are a type of non-spore-forming, non-respiring, Gram-positive cocci or rods primarily responsible for producing lactic acid through the fermentation of carbohydrates. Homofermentative and heterofermentative LAB are the two main types that are known. The majority of these groups' members have been eaten for thousands of years, are considered “Generally Regarded As Safe” organisms, and do not offer any risks to human health apart from the pathogenic species. Due to their extensive use as starter cultures for fermentation in food production, which preserves and improves the flavour of a variety of dairy, meat, vegetable, and cereal products, LAB have a substantial market impact. Their market value is multibillion dollars, and the market for LAB as functional food ingredients with potential health benefits has also increased due to the growing interest in probiotics. There are numerous uses for LAB, including the food and dairy sectors, as probiotics to enhance human and animal health, as biofertilizers, and in a variety of industries as a source of exoplysaccharide. Aerococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus, Tetragenococcus, Vagococcus, and Weissella are among the numerous genera that make up the group. The application of lactic acid bacteria in the food, agricultural, and human health industries should be further guided by research on the metabolic pathways and traits of these bacteria. The study of LAB and their functional elements is still a developing field of research that has not yet reached its full potential, despite recent advancements.