Understanding of the interaction of Lactobacillus in fermented food and beverages: targeting food safety and new foods

Lactic acid bacteria (LAB) drive fermentation primarily through carbohydrate metabolism producing organic acids, antimicrobial peptides, exopolysaccharides, and a vast array of bioactive metabolites. Their metabolic activities enhance food safety and shelf life while contributing to improved gut health, immune modulation, and alleviation of certain gastrointestinal disorders. LAB significantly contribute to food safety by producing antimicrobial metabolites such as organic acids, hydrogen peroxide, and bacteriocins that suppress spoilage microorganisms and pathogenic contaminants, thereby improving microbiological stability and minimizing the need for chemical preservatives. In dairy systems, species such as Lactobacillus delbrueckii subsp. bulgaricus , L. helveticus , Lacticaseibacillus casei and L. acidophilus participate in lactic acid production, proteolysis and synthesis of compounds responsible for characteristic taste and aroma. Recent progress in strain characterization, genome-based profiling, microbiome-targeted formulations, and precision-controlled fermentation technologies continues to expand the potential of Lactobacillus in next-generation functional foods and precision nutrition. Emerging next-generation fermented foods include plant-based dairy alternatives such as (fermented soy yogurt, almond yogurt, and coconut kefir), symbiotic beverages and millet, quinoa and oats derived fermented cereal- and pseudo-cereal-based products. This review uniquely integrates recent developments in LAB taxonomy, metabolic functionality, strain-level genomic safety assessment, and regulatory frameworks within the context of next-generation fermented food systems. Furthermore, advances in metabolic engineering and microbiome-targeted formulations enable the development of safe, nutritionally enhanced and functionally tailored LAB food matrix interactions. Overall, this review underscores the transformative potential of LAB in shaping safer, functionally sophisticated, and next-generation fermented foods through the convergence of microbial biotechnology, precision fermentation, and genomic innovation.