Multifunctional Applications of Lactic Acid Bacteria: Enhancing Safety, Quality, and Nutritional Value in Foods and Fermented Beverages

Summary

This narrative review synthesises current knowledge on the multifunctional roles of lactic acid bacteria in food and beverage production, emphasising their contributions beyond basic fermentation. LAB enhance safety through metabolite production (including bacteriocins), improve nutritional profiles via essential amino acids and organic acids, and extend shelf life—making them valuable alternatives to chemical preservatives in minimally processed products. The review particularly focuses on applications in fresh produce and fruit and vegetable beverages where natural bioproducts are increasingly preferred.

Regional applicability

The review addresses global trends in food processing and consumer demand for functional, minimally processed products, which align with United Kingdom food industry practices and regulatory preference for natural preservation methods. The findings are directly applicable to UK food manufacturers seeking natural alternatives to synthetic preservatives and additives.

Key measures

Safety (foodborne illness risk, spoilage reduction), nutritional quality (essential amino acids, lactic acids, bioproducts), organoleptic properties, shelf life extension, bacteriocin production

Outcomes reported

The review examines how lactic acid bacteria function as starter cultures, probiotics, and bacteriocin producers to enhance safety, quality, and nutritional value across food products and fermented beverages, particularly in fresh produce and fruit and vegetable beverages.

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