Applications of Food-Associated Lactobacillaceae in Fermented Foods, Health, and Emerging Biotechnologies

The family Lactobacillaceae, reclassified in 2020 into 25 genera comprising 261 species, remains one of the most extensively studied groups of lactic acid bacteria (LAB) due to its wide distribution in fermented products, commensal presence in the gastrointestinal tract, and studied health effects. Long classified as “generally recognized as safe (GRAS)” by the U.S. Food and Drug Administration (FDA), these organisms not only contribute to the flavor, texture, and preservation of fermented foods and beverages but also provide important health benefits as probiotics. Their metabolic versatility allows them to produce lactic acid, bacteriocins, and other bioactive compounds that inhibit pathogenic microorganisms and enhance food quality. This review provides a comprehensive overview of the functional roles of members of the Lactobacillaceae family in the context of the food matrix in fermentation, health, and biotechnology, and examines recent advances in functional genomics, metabolomics, and extracellular vesicle research to highlight future directions for leveraging these microorganisms in sustainable and innovative applications.