Lactic acid bacteria (LAB) are widely used in food, especially in fermented dairy products, to bring desirable fermentative changes. With a long history of safe use in food fermentation, LAB have received Generally Recognized as Safe (GRAS) status. They produce an array of beneficial metabolites such as bacteriocins, exopolysaccharides, vitamins, organic acids, bioactive peptides etc. during the growth. Metabolites produced by LAB may offer numerous health advantages, including improved digestion, augmented immune function, enhanced intestinal health, antioxidant and antiinflammatory properties, better cardiovascular health, increased nutritional value, and positive mental health effects. This article explores the functional aspects of metabolites produced by LAB.
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