Abstract:
The main focus of this review is the investigation of the roles of lactic acid bacteria (LAB) in fermented food
prepared from dairy sources. LAB has been used extensively in food fermentation across the globe as
potential microorganisms. Around the world, several species of LAB are employed as starter cultures in
several fermented dairy products. Fermentation of milk and milk products involves the LAB genera
Lactobacillus, Streptococcus, Leuconostoc, Pediococcus, and Lactococcus. LAB can be widely employed in
developing novel fermented milk products, given the existing knowledge of its numerous health-promoting
properties. LAB is widely known as a natural approach to the fermentation of food and enhancing a healthy
life. In recent years, there has been a surge of interest in researching LAB to know more about their effects
on starter culture or probiotic activity. From a microbiological viewpoint, the diversity of LAB involved in
different fermented dairy products are extensive. LAB identified in fermented products could be assessed for
their potential beneficial properties to enhance the quality of the product produced. So, the study's goals are
to learn about the most recent studies on LAB, which is found in fermented dairy products, as well as their
characteristics and health benefits.
