Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications

TL;DR

This paper reviews lactic acid bacteria found in fresh fruits, vegetables, and flowers, exploring their roles in food quality and potential biotech applications.

Contribution

This is the first review integrating genomic and ecological insights of lactic acid bacteria in fresh plant matrices.

Findings

Lactic acid bacteria contribute to food quality through fermentation and bioprotection.

Recent studies highlight their adaptability to plant-specific stressors and functional traits.

Potential applications include probiotics, biocontrol, and fermented plant-based foods.

Abstract

Fresh plant matrices of food interest host complex microbial communities. Within these microbial ecosystems, biochemical and ecological interactions are relevant in contributing to food quality and safety. In particular, lactic acid bacteria (LAB) play key roles in fermentative processes, bioprotection, and bioactivity. Despite their well-recognised importance in food biotechnology, the ecological dynamics and metabolic versatility of LAB in plant-based environments are still poorly explored. Understanding their diversity and how they adapt to matrix-specific stressors is crucial for identifying new strains with distinctive technological and biofunctional traits. This review summarises a selection of recent studies on LAB associated with fresh plant-derived matrices (i.e., fresh fruits, vegetables, and edible flowers). Particular attention is given to culture-dependent and culture-independent approaches employed for their identification. The main technological and functional aspects are also examined, aiming to assess their properties of interest, including resistance to adverse environmental conditions and mechanisms of microbial interaction. Furthermore, the discussion addresses the main biotechnological applications of selected LAB, including the development of fermented plant-based foods and beverages, the design of probiotic cultures/biocontrol solutions, and the valorisation of plant by-products. To our knowledge, this is the first review to provide an integrated overview of genomic and ecological insights into LAB associated with fresh plant matrices. This approach would help to improve understanding of LAB adaptive dynamics and identify sustainable drivers of innovation in agro-food systems.

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