From fermentation to function: a critical review of lactic acid bacteria redesign for functional foods and precision nutrition

Lactic acid bacteria (LAB) have transitioned from their traditional roles in food preservation and flavor enhancement to more advanced applications supported by synthetic biology, genome editing, and artificial intelligence (AI). This review provides a comprehensive overview of how LAB contribute to improvements in the quality of fermented foods, including their texture, flavor, and nutritional benefits. It evaluates innovative strategies such as CRISPR-based strain improvements, microfluidic high-throughput screening, AI-enhanced precision design, and personalized nutrition frameworks that connect microbiome profiles to specific LAB functionalities. Additionally, it discusses significant challenges, including global regulatory differences, ethical concerns regarding genetically engineered LAB, technical issues related to scaling advanced fermentation technologies, and consumer acceptance. Overcoming these barriers requires a coordinated, interdisciplinary approach. Therefore, future research should focus on integrating multi-omics platforms, establishing standardized LAB functional databases, and developing AI-driven precision nutrition tools to promote sustainable and consumer-friendly innovation in the fermented food industry.