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All Journal Journal of Innovative and Creativity Jurnal Sains dan Teknologi Pangan
Nurchalisah Rustan Massinai
Universitas Halu Oleo
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Education Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Functional Lactic Acid Bacteria in Fermented Foods: Bioactive Compounds, Health Benefits, and Food Applications Nurchalisah Rustan Massinai
Journal of Innovative and Creativity (Joecy) Vol. 6 No. 2 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i2.12721

Abstract

Lactic acid bacteria (LAB) are among the most important microorganisms involved in food fermentation because of their capacity to improve food safety, physicochemical properties, sensory quality, and nutritional value. Increasing evidence has demonstrated that selected LAB strains possess functional properties that extend beyond their technological roles through the production of diverse bioactive compounds and their interactions with the host. This review provides a comprehensive overview of the biological characteristics of functional LAB, their occurrence in fermented foods, and the biosynthesis of key metabolites, including organic acids, bacteriocins, exopolysaccharides, bioactive peptides, γ-aminobutyric acid (GABA), and vitamins. Current evidence regarding the mechanisms by which functional LAB contribute to gut microbiota modulation, intestinal barrier integrity, immune regulation, antioxidant defense, and metabolic health is also discussed. The review further examines the application of functional LAB in dairy, plant-based, meat, seafood, and traditional fermented foods, together with recent advances in precision fermentation, multi-omics technologies, and microbial biotechnology that facilitate the development of next-generation functional foods. Current research challenges and emerging perspectives are also highlighted to support the scientific advancement and industrial application of functional LAB in sustainable food systems.
Potensi Mikroorganisme Pangan Fermentasi Indonesia sebagai Starter Culture Industri Nurchalisah Rustan Massinai; Sri Wahyuni; Andi Khaeruni; Wa Ode Nafilawati; Minggu Lestari Ningsih
Jurnal Sains dan Teknologi Pangan Vol. 11 No. 2 (2026): Jurnal Sains dan Teknologi Pangan
Publisher : Jurusan Ilmu dan Teknologi Pangan Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.63071/nffqh062

Abstract

Fermentasi merupakan metode pengolahan pangan yang memanfaatkan aktivitas mikroorganisme untuk meningkatkan kualitas, keamanan, dan nilai fungsional produk. Indonesia memiliki keragaman pangan fermentasi tradisional yang tinggi dengan komunitas mikroorganisme indigenous yang berperan dalam pembentukan karakteristik sensori dan biokimia produk. Proses fermentasi yang umumnya berlangsung spontan menyebabkan variabilitas mutu dan potensi risiko keamanan, sehingga diperlukan pengembangan starter culture terdefinisi. Artikel ini bertujuan untuk mengkaji secara komprehensif potensi mikroorganisme indigenous dari pangan fermentasi tradisional Indonesia sebagai sumber starter culture industri. Metode yang digunakan berupa studi literatur terhadap keragaman mikroorganisme, karakteristik fungsional, serta peluang aplikasinya. Hasil kajian menunjukkan bahwa bakteri asam laktat, khamir, dan kapang memiliki kemampuan adaptasi tinggi, fleksibilitas metabolik, serta potensi menghasilkan senyawa bioaktif dan probiotik. Mikroorganisme tersebut berperan dalam peningkatan kualitas sensori, keamanan, dan efisiensi fermentasi. Pengembangan menuju aplikasi industri masih menghadapi tantangan terkait stabilitas genetik, keamanan, konsistensi performa, dan skala produksi. Pendekatan bioteknologi modern berbasis genomik dan metabolomik diperlukan untuk mendukung seleksi dan optimasi strain. Pangan fermentasi tradisional Indonesia berpotensi menjadi sumber strategis pengembangan starter culture yang berkelanjutan dan berbasis biodiversitas lokal.
Co-Authors Andi Khaeruni Minggu Lestari Ningsih sri - wahyuni Wa Ode Nafilawati