Reuterin, Phenyllactic Acid, and Exopolysaccharides as Main Antifungal Molecules Produced by Lactic Acid Bacteria: A Scoping Review

The primary goal of this scoping review is to collect, analyze, and critically describe information\r\nregarding the role of the main compounds (reuterin, phenyllactic acid, and exopolysaccharides)\r\nproduced by LAB that possess antifungal properties and provide some suggestions for further research.\r\nThe use of lactic acid bacteria (LAB) to mitigate spoilage and extend the shelf life of foodstuffs\r\nhas a long history. Recently, there has been a growing interest in the unique properties of these\r\nadditions to the foodstuffs in which they are applied. In recent studies regarding biopreservation,\r\nsignificant attention has been given to the role of these microorganisms and their metabolites. This\r\nfascinating recent discipline aims not only to replace traditional preservation systems, but also to\r\nimprove the overall quality of the final product. The biologically active by-products produced by\r\nlactic acid bacteria are synthesized under certain conditions (time, temperature, aerobiosis, acidity,\r\nwater activity, etc.), which can be enacted through one of the oldest approaches to food processing:\r\nfermentation (commonly used in the dairy and bakery sectors). This study also delves into the\r\nbiosynthetic pathways through which they are synthesized, with a particular emphas