A comprehensive overview of probiotic and antimicrobial attributes of lactic acid bacteria commonly employed in the dairy industry

Abstract

It is commonly known that lactic acid bacteria (LAB) are employed as inoculants in the dairy sector. Various non-fermented and fermented foodstuffs for instance, alcoholic beverages, fermented vegetables, fermented cereals, fermented fruits, and dairy products, have been prepared by utilizing LAB as probiotics for a long time. Amongst many types of compounds formed by LAB such as H2O2, CO2, lactic acid, and reuterin are promising sources of antimicrobials. These substances thwart the growth of harmful bacteria. Thus, probiotic strains of LAB serve as an alternative safe source of antibiotic and anti-inflammatory medicines. Here, the antimicrobial and probiotic potential of important newly reported genera of LAB and their diversity are compressively discussed in this review article along with the mechanisms of action of LAB antimicrobial compounds and their applications.