Applications of Limosilactobacillus fermentum in Fruit and Vegetable Fermentations: Biotechnological Mechanisms, Nutritional Outcomes, and Industrial Relevance

Abstract

Limosilactobacillus fermentum is a versatile heterofermentative lactic acid bacterium with significant potential to enhance the nutritional, functional, and sensory properties of plant-based foods. This review examines the biotechnological mechanisms and industrial applications of L. fermentum in fruit and vegetable fermentations, with particular emphasis on its strain-specific metabolic and technological traits. It synthesizes current knowledge on its taxonomic reclassification, key metabolic pathways, and strain-dependent capacity to biotransform phenolic compounds and mitigate anti-nutritional factors. Applications in vegetable fermentation include traditional products such as kimchi, sauerkraut, pickles, and fermented peppers, whereas fruit-based applications include berry juices, tropical fruits, and stone fruits. This review highlights the strain-dependent production of value-added bioactive metabolites, including γ-aminobutyric acid (GABA), mannitol, and exopolysaccharides, and the demonstrated improvements in antioxidant capacity and mineral bioavailability through strategies such as selenium biofortification. Furthermore, industrial optimization strategies, such as starter culture development, process parameter optimization, and co-culture or sequential fermentation, have been evaluated. Current challenges and future perspectives for scaling up L. fermentum-based technologies are discussed, emphasizing the need for targeted strain selection, a deeper mechanistic understanding of metabolic regulation, and the standardization of industrial processes. Overall, this review provides a consolidated foundation for researchers and industry professionals aiming to harness selected L. fermentum strains to develop functional fermented foods with improved quality and health benefits.