Biotechnological Advances of Lactic Acid Bacteria in Maghrebian Countries: An Updated Review
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Issued Date
2026-01-01
Resource Type
ISSN
08854513
eISSN
14708744
Scopus ID
2-s2.0-105045376465
Journal Title
Biotechnology and Applied Biochemistry
Rights Holder(s)
SCOPUS
Bibliographic Citation
Biotechnology and Applied Biochemistry (2026)
Suggested Citation
Smaoui S., Bouras N., D'Amore T., Koirala P., Nirmal N.P., Mellouli L., Holtz M.D., Ben Hlima H., Mousavi Khaneghah A. Biotechnological Advances of Lactic Acid Bacteria in Maghrebian Countries: An Updated Review. Biotechnology and Applied Biochemistry (2026). doi:10.1002/bab.70190 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/118152
Title
Biotechnological Advances of Lactic Acid Bacteria in Maghrebian Countries: An Updated Review
Corresponding Author(s)
Other Contributor(s)
Abstract
Due to their technological and functional properties, lactic acid bacteria (LAB) contribute to improving the nutritional value and extending the shelf life of food products. However, the heterogeneity, biodiversity, and complex metabolic pathways of LAB species have required significant scientific efforts to isolate, characterize, and optimize their applications in food technology. Furthermore, variations in prevalence and composition across regions and countries pose additional challenges, driven by the intrinsic capacity of these bacteria to evolve into mutant strains in response to environmental conditions. Within this intricate framework, this study provides an in-depth overview of LAB prevalence and biodiversity in Maghrebian countries, highlighting recent findings on their metabolic pathways. In addition, the molecular and physiological features of newly isolated LAB species originating from the Maghreb are assessed. This review is of particular significance as it provides an updated and region-focused synthesis of recent biotechnological advances in LAB in Maghrebian countries. It highlights their broader implications for sustainable food systems, functional food innovation, and the valorization of local microbial resources.