Exploring New Frontiers in Starter Culture Development for Lactic Acid Bacteria (LAB) Strains in Dairy Fermentations: A Comprehensive Review

Abstract

This review highlights the importance of lactic acid bacteria in starter cultures, focusing on novel strains that enhance probiotic activity and improve dairy product quality through advances in fermentation technology and strain selection. The review examines recent trends in developing novel LAB starter cultures for probiotic and fermented dairy products, fermentation optimization, processing, and scaling up. It synthesizes current literature to provide insights and identify future research directions. These cultures offer unique benefits such as enhanced probiotic viability during storage, exemplified by strains like L. rhamnosus GG, which exhibits robust survivability and adherence in gastrointestinal conditions, thereby ensuring superior health benefits for consumers. Nisin’s application in dairy products helps enhance safety and extend shelf life. Pediocin has strong antimicrobial activity against Listeria spp. and other pathogens. Lacticin 3147 is another potent bacteriocin produced by Lactococcus lactis and has dual bactericidal mechanisms, making it highly effective against a range of spoilage and pathogenic bacteria. Bifidobacterium animalis ssp. lactis BB-12 strain is recognized for its probiotic benefits; Lactiplantibacillus plantarum WCFS1 is known for its versatile metabolic capabilities; Limosilactobacillus reuteri DSM 17938 strain is utilized in fermented milk products to deliver specific health benefits; and Bifidobacterium animalis ssp. lactis BB-12 is incorporated into kefir, a fermented milk drink, to enhance its probiotic properties. Future research will focus on engineering LAB strains for targeted health benefits, such as immune modulation and management of metabolic syndrome, to expand functional foods and optimize health outcomes.