Lactobacillus gasseri : Screening, Functional Properties, and Current Applications in the Food Industry

Lactic acid bacteria (LAB) are probiotic bacteria that are used to ferment various lactic-fermented foods, such as yogurt, kimchi, some wines, soy sauce, and cured meats. Lactobacillus gasseri, a human-sourced LAB species, has a variety of probiotic effects, including maintaining gastrointestinal homeostasis, promoting vaginal health, regulating immunity, treating obesity, and providing antioxidant activity. There is increasing research interest in L. gasseri, but there are few sources or isolated strains of L. gasseri, necessitating the screening of functionally enriched strains from different sources to discover new useful strains. This review summarizes methods for identification and screening of L. gasseri, building upon previous studies, discusses the functions and applications of L. gasseri in food and its limitations and future development trends. The aim is to provide a theoretical basis for the future application of L. gasseri in the development of new types of food additives, dietary supplements, and biotherapeutic agents.