Influence of lactic acid bacteria metabolites on physical and chemical food properties

The development of healthy foods and beverages with minimal synthetic ingredient use has been a trend in the food industry with high acceptance by consumers, standing out the products obtained by fermentation with lactic acid bacteria (LAB). LAB produces metabolites capable of improving several parameters linked to the overall quality of fermented foods, including dairy, bakery, meat, fruit, and vegetables. H2O2, organic acids, fatty acids, amino acids, exopolysaccharides, bacteriocins, acetoin, and acetaldehyde are among the most important metabolites produced by LAB. Results of available literature characterize LAB as a valuable biotechnological tool to enhance the physical, chemical, sensory, and functional properties of foods and beverages. Some studies have focused on the use of metabolites separately to avoid detrimental interactions among LAB and food components, enhancing the featured impacts on foods. The research on metabolic pathways and metabolic characteristics of LAB should advance to optimize their use in the food industry.