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Lactic acid bacteria (LAB) are beneficial microorganisms with capability to produce various functional inhibitory compounds which includes bacteriocins, organic acids, fatty acids, enzymes and other chemical substances that exhibit inhibitory effects on certain harmful microorganisms. Therefore, LAB is often found in fermented food which adds value to the nutritional composition of the food, and thereby offers a range of health benefits to human beings upon consumption. This review explores the diverse applications of LAB, focusing on their role in enhancing food safety, contributing to nutritional well-being, and their emerging significance in mental health as psychobiotics, specifically to tackle depression. The paper synthesises current research and advancements in LAB applications, providing insights into their potential in addressing contemporary health and nutritional challenges.
Wei et al. (Thu,) studied this question.
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