Postbiotics from indigenous lactic acid bacteria: mechanisms, biopreservation and functional food applications

Abstract Postbiotics, including non‐viable microbial cells, metabolites and structural components, are gaining recognition as safe and effective alternatives to probiotics. Their stability, reproducibility, and broad functionality position them as promising agents for therapeutic use and food innovation. This review provides a comprehensive overview of postbiotic classifications and mechanisms, highlighting key bioactive substances such as bacteriocins, short‐chain fatty acids, exopolysaccharides, peptidoglycans, and teichoic acids. These compounds influence host physiology by reinforcing gut barrier integrity, regulating immune responses, and exerting antioxidant, anti‐inflammatory, and antitumor effects. Particular attention is given to indigenous lactic acid bacteria (LAB) from traditional African fermented foods such as ogi, kunu, nunu, ugba, and mambila beverages, whose unique metabolomic profiles offer valuable opportunities for cultural bioprospecting. Applications in the food industry are discussed, including natural biopreservation, extension of product shelf life, and integration into novel categories such as gluten‐free and plant‐based foods. Advances in encapsulation strategies, delivery systems, and synbiotic formulations are discussed in the context of enhancing efficacy and stability. Regulatory perspectives, safety, and commercialization pathways are reviewed. The paper concludes by identifying critical research gaps, including the need for clinical validation, incorporation of omics approaches, and the advancement of Africa‐driven biotechnology to exploit indigenous microbial resources fully. Overall, postbiotics represent a versatile frontier bridging traditional fermentation practices with modern health and food applications. © 2026 Society of Chemical Industry.