# Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods

## TL;DR

This review explores lactic acid bacteria in Tunisian fermented foods, highlighting their role in food safety, quality, and potential for innovation.

## Contribution

The first comprehensive overview of lactic acid bacteria in Tunisian traditional fermented foods, emphasizing their diversity and applications.

## Key findings

- Lactic acid bacteria produce bioactive metabolites that improve food safety and nutritional value.
- Autochthonous LAB strains show protechnological, bioprotective, and probiotic potential for food applications.
- Knowledge gaps include limited omics tools and genomic safety assessments for LAB in these foods.

## Abstract

Tunisian traditional fermented foods represent a valuable cultural heritage transmitted across generations and are highly appreciated by consumers for their distinctive flavours, textures, and nutraceutical value. This review provides the first comprehensive and exclusive overview of lactic acid bacteria (LAB) associated with Tunisian traditional fermented foods, both plant- and animal-based. The overview integrates data across dairy, meat, fish, vegetable, and cereal matrices, highlighting the central role that LAB play in the processing of these foods, driving fermentation and shaping the quality and safety of final products. During fermentation, LAB produce a variety of bioactive metabolites, including organic acids, antimicrobial compounds, exopolysaccharides, enzymes, and vitamins, which enhance food safety, shelf life, nutritional quality, and health-promoting potential. The studies include evidence of LAB’s long history of safe use by humans, including the characterisation of autochthonous strains with protechnological, bioprotective, and probiotic properties, providing candidates for the design of starter, protective and probiotic cultures. By consolidating evidence on the relevance of microbial diversity, this review positions Tunisian LAB as valuable resources for both traditional food valorisation and innovative food system development. Importantly, key knowledge gaps are identified, including the limited application of omics-based tools, insufficient genomic safety assessments, and the lack of systematic analysis linking LAB diversity with the desired attributes to promote innovations. Overall, this review provides a structured framework for the valorisation of Tunisian agrofood heritage, bridging artisanal knowledge with modern food microbiology and offering strategic directions for future research, industrial translation, and sustainable innovation in fermented foods.