Utilizing Lactic Acid Bacteria Dormancy: Enhancing Physiological Control of Food Processing, Preservation, and Probiotic Delivery

Lactic acid bacteria, crucial as starter cultures and probiotics, enter a reversible, low-metabolism dormant state under food processing and storage stresses. The previous review summarized this phenomenon, and this article elaborates on the relevant content from the perspective of control and utilization in the food industry. Through literature analysis of the latest developments, this article discusses the molecular mechanisms of controlling dormancy, critically evaluates the applicability and limitations of detection methods in complex food matrices, and comprehensively describes the dual role of dormant lactic acid bacteria in improving food quality and spoilage. Actively inducing, maintaining or preventing dormancy, and precisely controlling the physiological state of lactic acid bacteria are important strategies for optimizing the survival rate of fermentation agents/probiotics, improving the quality and shelf life of fermented foods, preventing spoilage, and promoting food innovation. However, the lack of food grade induction methods and standardized industrial processes remains a key obstacle to its comprehensive application, providing direction for future research.