Lactic acid bacteria and their beneficial effects in fermented dairy products

Abstract

The main focus of this review is the investigation of the roles of lactic acid bacteria (LAB) in fermented food prepared from dairy sources. LAB has been used extensively in food fermentation across the globe as potential microorganisms. Around the world, several species of LAB are employed as starter cultures in several fermented dairy products. Fermentation of milk and milk products involves the LAB genera Lactobacillus, Streptococcus, Leuconostoc, Pediococcus, and Lactococcus. LAB can be widely employed in developing novel fermented milk products, given the existing knowledge of its numerous health-promoting properties. LAB is widely known as a natural approach to the fermentation of food and enhancing a healthy life. In recent years, there has been a surge of interest in researching LAB to know more about their effects on starter culture or probiotic activity. From a microbiological viewpoint, the diversity of LAB involved in different fermented dairy products are extensive. LAB identified in fermented products could be assessed for their potential beneficial properties to enhance the quality of the product produced. So, the study's goals are to learn about the most recent studies on LAB, which is found in fermented dairy products, as well as their characteristics and health benefits.