Lactobacillus delbrueckii : A Functional Powerhouse in Dairy Fermentation and Emerging Probiotic Applications

Lactobacillus delbrueckii is a key lactic acid bacterium (LAB) widely used in dairy fermentation, particularly in the production of yogurt, cheese, and kefir. Its metabolic activities—such as efficient lactose utilization, rapid acidification, and high proteolytic activity—make it an indispensable starter culture in the dairy industry. Beyond its technological advantages, L. delbrueckii contributes significantly to human health through the production of bioactive peptides (BAPs), extracellular polysaccharides (EPS), and other functional metabolites with antioxidant, anti‐inflammatory, and immunomodulatory effects. Recent studies have also highlighted its role in gut health, cholesterol reduction, and potential anti‐cancer activity, underscoring its value as a probiotic. This review provides a comprehensive overview of the taxonomy, metabolism, and health‐promoting properties of L. delbrueckii while also exploring its potential applications in precision fermentation and the development of functional foods. The insights discussed herein position L. delbrueckii as a promising candidate for next‐generation probiotic dairy innovations.