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The Roles of Lactic Acid Bacteria in Food Fermentation

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: 31 August 2026 | Viewed by 7963

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Editors

Dr. Talha Demirci

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Guest Editor

Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya 42130, Türkiye
Interests: lactic acid bacteria; probiotics; microbiota; fermented foods

Prof. Dr. Enes Dertli

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Guest Editor

Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Istanbul 34469, Türkiye
Interests: lactic acid bacteria; exopolysaccharides; probiotics; prebiotic oligosaccharides

Special Issue Information

Dear Colleagues,

Lactic acid bacteria (LAB) are key microorganisms that play fundamental roles in both traditional and modern fermentation systems, shaping food quality, safety, and functional properties while also providing beneficial effects on human and animal health. In recent years, research on LAB has expanded rapidly across a wide spectrum, ranging from the identification of novel LAB species to the elucidation of probiotic and bioprotective properties, applications in food and feed systems, and LAB-driven modulation of the gut microbiota. At the same time, safety-related aspects—including antibiotic resistance genes, biogenic amine formation, and comprehensive risk assessments—have become integral components of LAB research.

This Special Issue aims to bring together current, innovative, and interdisciplinary original research articles and review papers focusing on lactic acid bacteria in food fermentation. The topics listed below represent priority research areas; however, the scope of this Special Issue is not limited to these themes.

Isolation, identification, and functional characterization of novel LAB from fermented products;
Selection, performance, and stability of starter LAB cultures;
Probiotic LAB: mechanisms of action and applications in food systems;
Development of LAB-based functional foods and beverages;
Therapeutic effects of LAB-derived cellular components and metabolites;
LAB-based bioprotective cultures for shelf-life extension;
LAB dynamics and microbial succession in spontaneous fermentations;
Use of LAB in innovative and advanced fermentation technologies;
Interactions between LAB, yeasts, and molds, and the role of microbial consortia in food fermentation;
LAB behavior in plant-based, animal-based, and hybrid food systems;
Genomic, proteomic, and metabolomic approaches to elucidate LAB metabolism in food fermentation;
Safety and regulatory perspectives and risk management for LAB in fermented foods.

Dr. Talha Demirci
Prof. Dr. Enes Dertli
Guest Editors

Manuscript Submission Information

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Keywords

lactic acid bacteria
fermented foods
probiotics
postbiotics
starter cultures
fermented foods
health benefits
omics

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Published Papers (8 papers)

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Research

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17 pages, 2078 KB

Open AccessArticle

Comparative Kinetics of Single- and Multiple-Strain Buckwheat Fermentation: Microbial Growth, Sucrose Hydrolysis and pH Dynamics

by Daina Eglite-Antona, Kristine Majore and Inga Ciprovica

Fermentation 2026, 12(7), 324; https://doi.org/10.3390/fermentation12070324 - 6 Jul 2026

Viewed by 255

Abstract

This study investigated lactic fermentation of green buckwheat beverages formulated at 8% (A, AA) and 10% (B, BB) solids using single- and multiple-strain cultures of Lactiplantibacillus plantarum, Lactobacillus acidophilus, Lacticaseibacillus paracasei and Lacticaseibacillus rhamnosus. Fermentation at 37 °C rapidly reduced pH from slightly alkaline values (7.44–7.57) to approximately 4.2–4.5 within 3–8 h, while viable counts increased from near-zero to 8–9 log₁₀CFU mL⁻¹, confirming efficient lactic acid bacteria (LAB) proliferation in all substrates. A general trend was observed in the sugar consumption strategy of studied LAB: sucrose (after hydrolysis) and glucose were almost completely depleted within 6–8 h, fructose was consumed more slowly, and raffinose remained largely unchanged, with the 10% substrate mainly accelerating early sugar turnover without altering final cell densities or the qualitative utilisation pattern. Dry matter changed little during fermentation, whereas total phenolic content (TPC) and total tannin content (TTC) were strongly affected in a matrix- and strain-dependent manner. At 8% solids, fermentation promoted substantial TTC reduction and, for several cultures, a net decrease in extractable phenolics. In contrast, 10% formulations, particularly those inoculated with L. acidophilus and L. paracasei (alone or in combination), partially preserved or increased TPC while achieving more moderate tannin losses. Overall, green buckwheat proved to be a promising substrate for developing fermented beverages in which solids level and starter composition can be tuned to combine rapid acidification and high LAB viability with tailored sugar depletion and favourable modulation of phenolic and tannin fractions. Full article

(This article belongs to the Special Issue The Roles of Lactic Acid Bacteria in Food Fermentation)

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20 pages, 2841 KB

Open AccessArticle

Enhancing the GABA Content and Sleep-Promoting Potential of the Baihe Dihuang Decoction Through Lactic Acid Bacteria Fermentation

by Yining Zhou, Jinqiu Luo, Xianping Li, Junying Zhao, Baoyu Yang, Quansheng Zhu, Weicang Qiao, Lu Liu and Lijun Chen

Fermentation 2026, 12(7), 317; https://doi.org/10.3390/fermentation12070317 - 1 Jul 2026

Viewed by 439

Abstract

γ-aminobutyric acid (GABA) is crucial in neural inhibition and sleep regulation. This study screened lactic acid bacteria isolated from breast milk and infant fecal samples for their GABA-producing ability; their acid tolerance, bile salt resistance, and growth performance were evaluated. Based on TLC-HPLC analysis, Lactobacillus gasseri F002, Lactiplantibacillus plantarum R7, and Lacticaseibacillus rhamnosus B2-1 were identified as promising GABA-producing strains. L. gasseri F002 was selected for liquid-state fermentation of the Baihe Dihuang decoction. During fermentation, L. gasseri F002 utilized carbohydrates in the decoction matrix, increased GABA accumulation, with a peak of 0.063 mg/mL at 24 h, and reduced total saponin content, suggesting that lactic acid bacterial fermentation induced compositional shifts of major functional constituents in the Baihe Dihuang decoction. The sleep-promoting effect of the fermented decoction was assessed using a caffeine-induced zebrafish insomnia model. The fermented Baihe Dihuang decoction significantly prolonged sleep bout duration, while reducing wakefulness and total locomotor activity. Moreover, correlative changes altered sleep-related molecular and biochemical indicators in the zebrafish model. Correlative changes in the expression of gabra1, htr1aa, drd2a, dbh, and th, as well as in GABA, melatonin (MT), and monoamine oxidase (MAO) levels, suggest a potential association with the observed sleep-improving phenotypes. Therefore, fermentation with GABA-producing lactic acid bacteria may enhance the sleep-promoting potential of the Baihe Dihuang decoction and provide preliminary experimental support for the development of fermented medicinal–food homologous products aimed at improving sleep. Full article

(This article belongs to the Special Issue The Roles of Lactic Acid Bacteria in Food Fermentation)

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14 pages, 814 KB

Open AccessArticle

Application of Cheese-Derived Exopolysaccharide-Producing Lactobacilli in Type II Sourdough to Delay Bread Staling

by Hümeyra Çetin Babaoğlu, Talha Demirci, Nihat Akın and Sultan Arslan Tontul

Fermentation 2026, 12(6), 278; https://doi.org/10.3390/fermentation12060278 - 10 Jun 2026

Viewed by 437

Abstract

This study aimed to evaluate the technological, functional and nutritional effects of exopolysaccharide-producing lactic acid bacteria (LAB) strains, isolated from artisanal Tulum cheese as type II sourdough starters. The objective of this study was to improve bread quality, delay staling, and enhance bioactive properties, such as antioxidant capacity and estimated glycaemic index (eGI). Six LAB strains (Loigolactobacillus coryniformis, Lactiplantibacillus plantarum, Levilactobacillus brevis, Lacticaseibacillus paracasei, Lactobacillus helveticus, and Lacticaseibacillus rhamnosus) were individually used for sourdough fermentation. Bread samples were analyzed for pH, titratable acidity (TA), LAB counts, specific volume, colour, total phenolic content (TPC), antioxidant activity (DPPH and ABTS), starch digestibility, eGI, staling kinetics (Avrami model) and amylopectin retrogradation (DSC). Strain-dependent improvements in bread functionality were observed. L. brevis and L. coryniformis strains increased sourdough acidity to a greater extent, and resulting in lower pH values. Accordingly, bread produced with sourdough fermented by these strains exhibited higher specific volume than the control. Although higher ABTS radical scavenging activity and TPC were detected in sourdough bread compared to the control bread, no significant differences were observed among the breads in terms of total antioxidant activity measured by DPPH. L. rhamnosus significantly improved antioxidant activity and reduced the eGI. L. coryniformis, L. plantarum and L. brevis were the most effective at retarding staling, reducing the increase in hardness and limiting amylopectin retrogradation. This study is the first to demonstrate the functional potential of LAB strains from artisanal Tulum cheese as sourdough starters. These findings reveal the potential for developing clean-label bakery products with an extended shelf life and improved health-related functionality. Full article

(This article belongs to the Special Issue The Roles of Lactic Acid Bacteria in Food Fermentation)

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24 pages, 1006 KB

Open AccessArticle

Selection of Lactobacillus Strains to Form Production-Significant Consortia

by Viktoria Aleksandrovna Semenova, Svetlana Anatolyevna Kishilova, Viktoria Aleksandrovna Leonova, Vera Anatolyevna Mitrova, Irina Vladimirovna Rozhkova, Anastasia Valeryevna Kosareva, Vladislav Konstantinovich Semipyatnyi, Natalya Sergeevna Pryanichnikova and Aram Genrikhovich Galstyan

Fermentation 2026, 12(5), 216; https://doi.org/10.3390/fermentation12050216 - 27 Apr 2026

Viewed by 919

Abstract

Fermented dairy products with probiotic and functional properties are a promising matrix for modulation of the human microbiome. The functionality of such products will depend not only on the technological properties of the lactic acid bacteria included in the starter culture but also on the combined effects of metabolites, enzymatic activity, stress tolerance, and strain-specific adaptation mechanisms. The aim of this work was to conduct a comprehensive analysis of Lactobacillus strains to facilitate the design of microbial consortia for the development of fermented products with diverse functional properties. Twenty Lactobacillus strains from different species were investigated using microbiological, physicochemical, and biochemical methods to evaluate antagonistic activity against opportunistic microorganisms and to assess changes in amino acid and organic acid profiles, vitamin content, fatty acid composition, and enzymatic activity. Additionally, proteomic analysis was performed to create a matrix of functional complementarity of the studied strains, representing proteins associated with antimicrobial activity, bacteriocin transport, resistance to oxidative stress, surface structure formation, and adhesion. It was shown that the studied strains exhibit pronounced functional heterogeneity, demonstrating the feasibility of scientifically based selection of strains to create next-generation fermented dairy products with predictable properties. Full article

(This article belongs to the Special Issue The Roles of Lactic Acid Bacteria in Food Fermentation)

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13 pages, 262 KB

Open AccessArticle

Evaluation of Sourdough Prepared with Immobilized Lacticaseibacillus paracasei SP5 as a Natural Strategy in the Production of Gluten-Free Sourdough Bread

by Stavros Plessas, Ioanna Mantzourani and Argyro Bekatorou

Fermentation 2026, 12(3), 129; https://doi.org/10.3390/fermentation12030129 - 2 Mar 2026

Viewed by 886

Abstract

The growing demand for high-quality gluten-free bread requires innovative technological and functional approaches. This study investigates, for the first time, the use of Lacticaseibacillus paracasei SP5 in free and immobilized form on traditional Greek trahanas for producing GF sourdough bread based on rice and buckwheat flour. Sourdough breads produced with free and immobilized cells displayed greater performance than the control sourdough bread in microbial stability and physicochemical properties, with the immobilized form showing the best results. In particular, the application of immobilized L. paracasei SP5 led to gluten-free sourdough bread with enhanced acidification (pH 4.55; total titratable acidity 12.9 mL) and remarkable lactic (2.20 g/kg) and acetic acid (0.76 g/kg) levels, extending the shelf life to 7.0 days against mold and 7.5 days against rope spoilage, statistically significantly higher than the other two gluten-free sourdough samples. It also showed the strongest antifungal activity and improved technological characteristics, including higher loaf volume (2.84 mL/g), greater height (5.50 cm), and lower baking loss (17.42%). Total phenolic content (87.3 mg GAE/100 g) and antioxidant activity were also statistically significantly increased. Overall, immobilized L. paracasei SP5 on trahanas appears to be a promising clean-label strategy to improve the quality, shelf life, and functional value of GF bread. Full article

(This article belongs to the Special Issue The Roles of Lactic Acid Bacteria in Food Fermentation)

Review

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19 pages, 8120 KB

Open AccessReview

Lactic Acid Bacteria Exopolysaccharides as Next-Generation Clean-Label Texturizers and Prebiotics in Dairy Systems

by Yang Qiu, Tongyi Wang, Qiao Yang, Xiaoxue Liu, Chen Song and Renpeng Du

Fermentation 2026, 12(5), 245; https://doi.org/10.3390/fermentation12050245 - 19 May 2026

Viewed by 791

Abstract

Exopolysaccharides (EPSs) produced by lactic acid bacteria (LAB) are natural high-molecular-weight polymers secreted extracellularly during growth. They possess unique rheological properties and emulsifying stability and may exhibit prebiotic-related functionalities. In food systems, EPSs exhibit multiple functional values. In recent years, driven by the global “Clean Label” movement and increasing consumer demand for natural and healthy foods, EPSs, as safe and traceable natural food-grade prebiotics, have attracted extensive attention in the dairy industry. This review summarizes EPSs’ structure, properties, and mechanisms in dairy systems. It focuses on their functional effects and mechanisms in typical dairy products such as yogurt, cheese, and ice cream, and analyzes the technical bottlenecks limiting large-scale production, including low yield, high cost, and challenges in separation and purification. This review further outlines several promising research directions for EPS research. These include strain modification via synthetic biology strategies, fermentation optimization using high-throughput screening technologies, and targeted application based on structure–function relationships. It aims to provide systematic theoretical references and practical guidance for the efficient development and innovative application of EPSs in the food industry. Full article

(This article belongs to the Special Issue The Roles of Lactic Acid Bacteria in Food Fermentation)

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23 pages, 346 KB

Open AccessReview

Recent Progress in the Applications of Levilactobacillus brevis in Food Fermentation: A Review

by Muhammad Salman Farid, Muhammad Imran Hussain, Saba Akhtar, Aniqa Abbas, Mahwish Tanveer, Sania Khalid, Izabela Dmytrów and Łukasz Łopusiewicz

Fermentation 2026, 12(5), 225; https://doi.org/10.3390/fermentation12050225 - 30 Apr 2026

Cited by 1 | Viewed by 1125

Abstract

The rising global demand for functional, “clean-label” fermented foods has driven intense interest in versatile microbial starter cultures. Levilactobacillus brevis is an obligately heterofermentative lactic acid bacterium that is highly valued for its robust environmental adaptability and exceptional capacity to synthesize bioactive metabolites, notably γ-aminobutyric acid (GABA) and exopolysaccharides (EPS). This review comprehensively evaluates the recent progress in L. brevis applications across major food fermentations. In dairy systems, L. brevis is most effective in co-cultures, where partner starters compensate for limited proteolysis and acidification, enabling improved texture, aroma profiles, and GABA enrichment. In fermented meats, selected strains contribute to nitrite reduction, flavor formation, and bioprotection, supporting nitrite-reduced strategies while maintaining sensory quality. In fish and seafood fermentations, L. brevis shows promise for controlling spoilage indicators and biogenic amines (notably histamine) in high-salt environments, although strain compatibility in mixed cultures is product-dependent. In plant-based matrices, outcomes are strongly constrained by acidity and nitrogen limitation; however, optimized fermentation can enhance phenolic bioaccessibility, generate high GABA levels, and enable emerging precision-biofortification approaches. Despite these functional advantages, its industrial application is frequently constrained by strain-specific technological limitations, and its use often necessitates synergistic co-culture systems, particularly in challenging matrices. Ultimately, this review highlights current research gaps and proposes future directions, including multi-omics integration and targeted strain evolution, to overcome sensory trade-offs and fully harness the biotechnological potential of L. brevis in next-generation functional foods and agricultural byproduct valorization. Full article

(This article belongs to the Special Issue The Roles of Lactic Acid Bacteria in Food Fermentation)

44 pages, 1231 KB

Open AccessReview

Phenyllactic Acid from Lactic Acid Bacteria: A Natural Antimicrobial for Food Biopreservation

by Emma Mani-López, Beatriz Mejía-Garibay, Ricardo H. Hernández-Figueroa and Aurelio López-Malo

Fermentation 2026, 12(4), 184; https://doi.org/10.3390/fermentation12040184 - 2 Apr 2026

Cited by 2 | Viewed by 2215

Abstract

Phenyllactic acid (PLA), a natural antimicrobial metabolite produced by lactic acid bacteria (LAB), has emerged as a key compound for biopreservation in food systems. The aims of this review are to summarize the main findings on LAB-producing strains, the effects of primary PLA precursors, the impacts of culture conditions on PLA production, antimicrobial activity, mechanisms of action, quantification and analysis methods, food applications, regulatory status, and the challenges in PLA production and applications. In this review, the quorum sensing role in PLA production and multi-omics strain improvement was revised. Applications in dairy, bakery, fruits, vegetables, meat, and fish products as well as active packaging are analyzed, demonstrating their effectiveness in controlling microbial spoilage and pathogens while preserving sensory quality. Its broad-spectrum antifungal and antibacterial activities make it particularly attractive as a clean-label alternative to synthetic preservatives, contributing to both food safety and extended shelf life. Finally, current limitations and future research needs are outlined, particularly in optimizing PLA production and establishing its role as a sustainable and effective tool for food safety management. Full article

(This article belongs to the Special Issue The Roles of Lactic Acid Bacteria in Food Fermentation)

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