Characteristics, Physiological Functions and Applications of Lactobacillus delbrueckii in the Food Industry

Lactobacillus delbrueckii is a highly representative species of lactic acid bacteria (LAB), recognized for its excellent fermentation performance and probiotic properties. Its strong acid tolerance, conferred by its cell wall structure, enables it to survive in the acidic environments generated during fermentation. This trait makes it a promising candidate for yogurt production and other fermented dairy products. Moreover, L. delbrueckii produces volatile compounds such as acetaldehyde, which act as natural flavoring agents. In addition to these technological roles, this bacterium offers multiple physiological benefits, including gut health regulation, blood pressure reduction, relief of lactose intolerance, antitumor activity, and alleviation of bacterial vaginosis (BV). This review summarizes the sources, screening and identification methods, and morphological characteristics of L. delbrueckii. Furthermore, it discusses the physiological functions of this bacterium and its applications in the food industry. The findings enhance our understanding of the probiotic potential of L. delbrueckii and provide a solid theoretical and technical foundation for its utilization in food industries.