Postbiotics from indigenous lactic acid bacteria: mechanisms, biopreservation and functional food applications
Makwin Danladi Makut, Alice Njolke Mafe, Jibril Egwu Owuna, Daniela Călina, Javad Sharifi‐Rad
Journal of the Science of Food and Agriculture
Abstract
Postbiotics, including non-viable microbial cells, metabolites and structural components, are gaining recognition as safe and effective alternatives to probiotics. Their stability, reproducibility, and broad functionality position them as promising agents for therapeutic use and food innovation. This review provides a comprehensive overview of postbiotic classifications and mechanisms, highlighting key bioactive substances such as bacteriocins, short-chain fatty acids, exopolysaccharides, peptidoglycans, and teichoic acids. These compounds influence host physiology by reinforcing gut barrier integrity, regulating immune responses, and exerting antioxidant, anti-inflammatory, and antitumor effects. Particular attention is given to indigenous lactic acid bacteria (LAB) from traditional Afric