The role of lactic acid bacteria in food, agriculture and industry: A review
Department of Food and Industrial Biotechnology, National Biotechnology Research and Development Agency Musa yar adu’a Express way, Lugbe Abuja, Nigeria.
Review Article
GSC Biological and Pharmaceutical Sciences, 2025, 30(01), 099-106.
Article DOI: 10.30574/gscbps.2025.30.1.0497
Publication history:
Received on 27 November 2024; revised on 05 January 2025; accepted on 07 January 2025
Abstract:
Globally, COVID‐19 pandemic imposed unparalleled challenges for food, agriculture and industries that led to disruptions in supply chains and demand dynamics. In Nigeria, this period showcased people’s adaptability, resilience and innovativiness and underscored the importance of diversifying supply chains. This paper reviews the importance of Lactic Acid Bacteria (LAB) in food, agriculture and industry specifically highlighting their role as starter cultures for fermented foods. Lactic acid bacteria belong to a group of gram positive, beneficial bacteria, which produce lactic acid as their primary fermentation product. They have always been used for food and dairy products fermentation and focus has been on their applications. Fermented foods are produced through fermentation of certain sugars, especially lactose by LAB. The end products of the breakdown include bacteriocins which are bio-protective agents of industrial importance. Of particular agricultural and food importance is probiotic application of some LAB. Probiotics are living microbial feed supplement that beneficially affects the host by improving its intestinal microbial balance. The Bacteriostatic and bactericidal potentials of certain metabolites of LAB origins were elucidated. These polypeptides synthesized by the LAB ribosome have been reported to be antagonistic to several bacteria. The nutritional benefits and safety consideration of LAB were also emphasized. Limitations to the use of LAB and their future prospect were briefly highlighted. Given the potential applications of LAB to the Nigerian food, agriculture and industries, it is recommended that starter cultures with outstanding traits be further developed and adapted to local needs.
Keywords:
LAB; Fermentation; Prospects; Applications
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Copyright © 2025 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
