Metabolites of Lactic Acid Bacteria (LAB): Production, Formulation and Potential applications in Food Industries

Abstract

In nature, lactic acid bacteria (LAB) are the predominant microflora of milk and its products. LAB is a diverse group of phylogenetically related microbes that produce lactic acid as the primary byproduct of carbohydrate fermentation. The fermented food sector extensively uses LAB, which can ferment carbohydrates to generate lactic acid. LAB’s microbial metabolic characteristics have drawn more attention due to their significant function in the food industry and their probiotic properties. LAB can decompose food macromolecules, break down indigestible polysaccharides, and generate a wide range of products during metabolism, including exopolysaccharides, bacteriocins, short-chain fatty acids, vitamins and amines. LAB is employed to enhance the flavour of fermented foods, boost food nutrition, lessen dangerous chemicals, lengthen shelf life, and be utilized as probiotics to improve bodily wellness. The name “probiotics” or “pro-life” was coined due to LAB’s ability to prevent and treat various illnesses. Since LAB can maintain food stability and safety for decades, it has been thoroughly investigated for bio-preservation. Numerous genera found in LAB produce metabolites that have been approved for use in food by various food regulatory organizations. LAB are considered safe organisms with the designation of GRAS (generally recognized as safe) and have relatively basic metabolic pathways that are fairly amenable to changes. The recent studies of metabolites produced from LAB, their potential and their use in food applications are discussed.