{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T21:08:46Z","timestamp":1790284126278,"version":"4.1.0"},"reference-count":123,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T00:00:00Z","timestamp":1770249600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"INTelligent, ACTive MicroBIOme-based, biodegradable PACKaging for Mediterranean food"},{"name":"European Commission\u2014Next-Generation EU","award":["IR0000005"],"award-info":[{"award-number":["IR0000005"]}]},{"name":"European Union Next-Generation EU","award":["CN00000022"],"award-info":[{"award-number":["CN00000022"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>Tunisian traditional fermented foods represent a valuable cultural heritage transmitted across generations and are highly appreciated by consumers for their distinctive flavours, textures, and nutraceutical value. This review provides the first comprehensive and exclusive overview of lactic acid bacteria (LAB) associated with Tunisian traditional fermented foods, both plant- and animal-based. The overview integrates data across dairy, meat, fish, vegetable, and cereal matrices, highlighting the central role that LAB play in the processing of these foods, driving fermentation and shaping the quality and safety of final products. During fermentation, LAB produce a variety of bioactive metabolites, including organic acids, antimicrobial compounds, exopolysaccharides, enzymes, and vitamins, which enhance food safety, shelf life, nutritional quality, and health-promoting potential. The studies include evidence of LAB\u2019s long history of safe use by humans, including the characterisation of autochthonous strains with protechnological, bioprotective, and probiotic properties, providing candidates for the design of starter, protective and probiotic cultures. By consolidating evidence on the relevance of microbial diversity, this review positions Tunisian LAB as valuable resources for both traditional food valorisation and innovative food system development. Importantly, key knowledge gaps are identified, including the limited application of omics-based tools, insufficient genomic safety assessments, and the lack of systematic analysis linking LAB diversity with the desired attributes to promote innovations. Overall, this review provides a structured framework for the valorisation of Tunisian agrofood heritage, bridging artisanal knowledge with modern food microbiology and offering strategic directions for future research, industrial translation, and sustainable innovation in fermented foods.<\/jats:p>","DOI":"10.3390\/microorganisms14020383","type":"journal-article","created":{"date-parts":[[2026,2,5]],"date-time":"2026-02-05T16:30:47Z","timestamp":1770309047000},"page":"383","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods"],"prefix":"10.3390","volume":"14","author":[{"given":"Sabrine","family":"Alebidi","sequence":"first","affiliation":[{"name":"Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, Carthage 1054, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hana","family":"Mallek","sequence":"additional","affiliation":[{"name":"Enhancing Tunisian Natural Heritage and Agriculture Processed Products Through Innovation, UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1819-120X","authenticated-orcid":false,"given":"Mariagiovanna","family":"Fragasso","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Science, and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0717-0753","authenticated-orcid":false,"given":"Vittorio","family":"Capozzi","sequence":"additional","affiliation":[{"name":"Institute of Sciences of Food Production, National Research Council (CNR) of Italy, c\/o CS-DAT, Via Michele Protano, 71121 Foggia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ferid","family":"Abidi","sequence":"additional","affiliation":[{"name":"Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, Carthage 1054, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2793-8114","authenticated-orcid":false,"given":"Ines","family":"Essid","sequence":"additional","affiliation":[{"name":"Enhancing Tunisian Natural Heritage and Agriculture Processed Products Through Innovation, UR-PATIO (UR17AGR01), National Institute of Agronomy of Tunisia (INAT), University of Carthage, 43 Avenue Charles Nicole, Tunis 1082, Tunisia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1507-9869","authenticated-orcid":false,"given":"Giuseppe","family":"Spano","sequence":"additional","affiliation":[{"name":"Department of Agriculture, Food, Natural Science, and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4446-5657","authenticated-orcid":false,"given":"Hiba","family":"Selmi","sequence":"additional","affiliation":[{"name":"Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology, University of Carthage, Carthage 1054, Tunisia"},{"name":"Department of Agriculture, Food, Natural Science, and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Tamang, J.P., Watanabe, K., and Holzapfel, W.H. 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