Application of Lactic Acid Bacteria (LAB) in Sustainable Agriculture: Advantages and Limitations

Abstract

Lactic acid bacteria (LAB) are significant groups of probiotic organisms in fermented food and are generally considered safe. LAB regulate soil organic matter and the biochemical cycle, detoxify hazardous chemicals, and enhance plant health. They are found in decomposing plants, traditional fermented milk products, and normal human gastrointestinal and vaginal flora. Exploring LAB identified in unknown niches may lead to isolating unique species. However, their classification is quite complex, and they are adapted to high sugar concentrations and acidic environments. LAB strains are considered promising candidates for sustainable agriculture, and they promote soil health and fertility. Therefore, they have received much attention regarding sustainable agriculture. LAB metabolites promote plant growth and stimulate shoot and root growth. As fertilizers, LAB can promote biodegradation, accelerate the soil organic content, and produce organic acid and bacteriocin metabolites. However, LAB show an antagonistic effect against phytopathogens, inhibiting fungal and bacterial populations in the rhizosphere and phyllosphere. Several studies have proposed the LAB bioremediation efficiency and detoxification of heavy metals and mycotoxins. However, LAB genetic manipulation and metabolic engineered tools provide efficient cell factories tailor-made to produce beneficial industrial and agro-products. This review discusses lactic acid bacteria advantages and limitations in sustainable agricultural development.

Secretome Analysis of the Plant Biostimulant Bacteria Strains Bacillus subtilis (EB2004S) and Lactobacillus helveticus (EL2006H) in Response to pH Changes

“…The maintenance of intracellular pH homeostasis is achieved through proton motive forces created by respiration around the cytoplasmic membrane, which works simultaneously with the extrusion of toxic Na+ ions from the cell while it takes in protons. The Na + /K + /H + antiporter, a major system of pH homeostasis, is encoded by the tetA(L) gene in B. subtilis [ 74 , 75 , 76 , 77 , 78 ]. At an elevated pH of about 8, it was reported that the tetA(L) gene was upregulated by 1.8–2.5 fold [ 76 ].…”

Seasonal Shifts in Soil Microbiome Structure Are Associated with the Cultivation of the Local Runner Bean Variety around the Lake Mikri Prespa

“…This metabolic pathway mainly occurs in lactic acid bacteria (LAB), such as those belonging to the Lactobacillus species of the class Bacilli. The LAB, apart from their use in the food industry, are also used in agricultural systems to improve soils, promote plant growth, and mitigate abiotic and biotic stresses, whilst also serving as biocontrol agents and can be used as biostimulants, in biofertilisers, and bioremediation processes [ 101 , 102 ]. Herein, Bacillus and unclassified Bacillales species were enriched mainly in the DC soils, corroborating the significant increase in lactic acid fermentation processes, and indicating a potential association with the runner bean crop.…”

Emerging Postharvest Technologies to Enhance the Shelf-Life of Fruit and Vegetables: An Overview

“…In the field of prokaryotes, the heterogeneous group of lactic acid bacteria (LAB) represents a promising reservoir of potential bio-based solutions for sustainable agriculture, also in terms of postharvest applications [ 134 , 135 ]. LAB generally have a long history of safe use in food fermentations and, also due to this characteristic, several LAB species are recognized as having facilitated paths in defining their safe use in food, according to the different legislative environments [ 136 , 137 ].…”