Functional Use of Lactic Acid in Food Fermentation: Overview, Current Trends and Future Perspectives

The functional use of lactic acid in food fermentation has gained considerable attention in recent years due to its role in enhancing the safety, shelf life, and nutritional properties of various food products. Fermented foods are the first processed staple human diet that has been produced and consumed since the development of human civilizations. The production and consumption of a significant portion of fermented foods involve controlled microbial growth and enzymatic conversions of both major and minor food components. These processes elevate the value of fermented foods due to the enhancement of their organoleptic properties. This review begins with an introduction that underscores the historical significance and enduring relevance of lactic acid fermentation in the food industry. It then delves into the various types of lactic acid, namely L-(+)-lactic acid and D-(-)-lactic acid, elucidating their distinct chemical properties and roles in different fermentation processes. Current trends in the use of lactic acid in food fermentation are addressed, reflecting the growing consumer demand for natural, health-oriented, and plant-based fermented products. This review provides a comprehensive overview of the functional aspects of lactic acid in food fermentation. It further exhibited the resultant effects of ethnic and cultural diversity in the use of lactic acid for food processing in Africa, explores current trends in its application, and outlines future perspectives emphasizing advancements in biotechnology, exploration of novel substrates, and the potential for more sustainable fermentation processes.