Exploring lactic acid bacteria in food, human health, and agriculture

Lactic acid bacteria (LAB) are ubiquitous multifaceted microorganisms widely used in food and agricultural industries due to their metabolic adaptability, safety and beneficial bioactivities. This review provides a comprehensive synthesis of recent advances in LAB applications focusing on their roles in food fermentation, value-added compound production, human health, and biocontrol and bioremediation in sustainable agriculture. In food systems, LAB not only can improve preservation or shelf life, but also contributes to improved nutritional profiles through the production of functional biomolecules (e.g., exopolysaccharides, bacteriocins, and vitamins). Furthermore, LAB-derived extracellular vesicles, lipoteichoic acids, and exopolysaccharides have demonstrated immunomodulatory, anti-inflammatory effects, and hypoglycemic and hypocholesterolemic properties, highlighting their therapeutic and nutraceutical potential. Meanwhile, in agriculture LAB can promote plant growth, soil health, and pathogen suppression through antimicrobial properties and nutrient solubilization. These microorganisms have also demonstrated capabilities in degrading contaminants in the environmental and food sectors showcasing its diverse biotechnological utility. Altogether, this review emphasizes emerging biotechnological applications in addressing global challenges related to food safety, agri-environmental sustainability, and human health.