Biotechnological Advancements in Lactic Acid Bacteria Fermentation

Lactic acid bacteria's (LAB) metabolism profiles give us access to a variety of green bioactive compounds that can help us replace our existing unsustainable methods in the food, pharmaceutical, textile, cosmetics, and other industries. These organisms can ferment various carbon and nitrogen sources to produce a multitude of active compounds by following various biochemical pathways. These compounds can play their potential role in nutrition, preservation, shelf life, packaging sustainability, healthcare, personal care, etc. This review provides an in-depth analysis of recent advancements in the metabolic pathways and profiles of LAB. A unique focus is placed on the digestion of resistant starch (RS) and subsequent production of short-chain fatty acids (SCFAs). Additionally, the production of D-amino acids and polyols and the utilization of malic acid and citric acids are discussed. This review further examines the LAB ferments, highlighting the production of organic acids, bacteriocins, vitamins, SCFAs, exopolysaccharides (EPS), and antioxidants. Moreover, the metabolomic profiles of different LAB in rice fermentation are reviewed, encompassing both volatile and nonvolatile compounds. Despite extensive research on LAB metabolism, there remains a significant gap in understanding the comprehensive metabolic interactions during fermentation of RS and nitrogen sources. This comprehensive review aims to enhance the understanding of LAB metabolism, thereby advancing fermentation technology and its applications across various industries.