Lactic Acid Bacteria in Vinegar Fermentation: Diversity, Functionality and Health Benefits

Lactic acid bacteria (LAB) play a pivotal role in vinegar fermentation, contributing significantly to its functional and sensory qualities. This review examines the microbial diversity of Lactic Acid Bacteria (LAB) in vinegar fermentation, focusing on their specific metabolic contributions and the bioactive compounds they produce, which contribute to vinegar’s sensory and health benefits. Key bioactive components produced or enriched by LAB, such as organic acids, phenolic compounds, melanoidins, and tetramethylpyrazine, have demonstrated health benefits, including antibacterial, antioxidant, anti-inflammatory, and metabolic regulatory effects. These properties position vinegar as a promising functional food with potential health applications. The review also explores advancements in vinegar production, including modernized fermentation processes and optimized aging techniques, which enhance these beneficial compounds and ensure product consistency and safety. By examining the variety of LAB strains and the bioactive profiles of different vinegar types, this study highlights vinegar’s value beyond a culinary product, as a potential therapeutic agent in human nutrition and health. The findings underscore vinegar's relevance not only in dietary and preventive healthcare but also as a potential functional food ingredient. Further research is needed to explore the mechanisms of action through which LAB contribute to vinegar's health benefits, particularly in areas like metabolic regulation, anti-inflammatory effects, and antioxidant properties.