FOOD BIOSCIENCE, vol.47, 2022 (SCI-Expanded)
Lactic acid bacteria (LAB) constitute pivotal microorganisms for the food industry due to their considerable technological and functional potential. Fermented dairy products, that is ancient traditions worldwide, still have been accepted and consumed today for their nutritional and organoleptic attributes. In accordance with the current trends in the market and greater awareness of consumer well-being, a detailed assessment of the health effects of dairy product consumption has been undertaken with particular reference to the production of bioactive metabolites including i.e.,.-aminobutyric acid, conjugated linoleic acid, bioactive peptides, exopoly-saccharides as well as vitamins during LAB fermentation. The long histories of yogurt, kefir, and traditional fermented milk drink as sources of some certain probiotic bacteria as well as the opportunity to bio-fortify the matrix with bioactive microbial compounds in situ make fermented dairy products an attractive model in the efforts to develop sustainable functional food systems. Therefore, this review provides the main biochemical characteristics and biotechnological application of LAB as pro-technological, bioprotective, and health-promoting in the food chain.