Lactic acid bacteria (LAB) have historically been used in fermentation processes, playing a key role in the development of foods with health benefits. Understanding the factors that affect LAB functionality is essential for optimizing their application. During fermentation processes, LAB produce different metabolites of interest, such as lactic acid, gamma-aminobutyric acid (GABA), and short-chain fatty acids, whose production is influenced by conditions such as temperature and pH. Although LAB exhibit optimal growth ranges, their ability to adapt to moderate variations makes them particularly valuable in various applications. Currently, the impact of these LAB metabolites on human physiology is being actively investigated, especially for modulation of the Microbiota–Gut–Brain axis. Certain compounds derived from LAB have been shown to contribute to neurological, immunological, and metabolic processes, opening new perspectives for the design of functional foods. This article provides a comprehensive overview of the importance of lactic acid bacteria in human health and highlights their potential for the development of innovative strategies to promote well-being through diet.

The SCOBY (Symbiotic Culture of Bacteria and Yeast) is a microbial consortium composed of a diverse range of bacteria and yeasts that coexist symbiotically. The most commonly identified microorganisms include Gluconobacter, Acetobacte, Saccharomyces and Zygosaccharomyces. Its primary objective is to utilize sucrose as a substrate. SCOBY requires specific conditions for its multiplication, such as temperature, pH, and a suitable carbon source. Through its microbial dynamics and proper management, this consortium develops functional properties that are beneficial to health. This microbial consortium has been the subject of numerous studies due to the wide range of benefits it can offer through fermentation-derived products. Among the most frequently mentioned are organic acids, phenolic compounds, and a high concentration of probiotics. Originally, the SCOBY was used as a started culture in the production of the beverage “Kombucha”. However, due to the growing public interest, its use has diversified into fruit-based, dairy-based, and cereal-based beverages. Furthermore, its application has expanded to unconventional substrates. Its potential uses in other fields, such as medicine, as well as its antimicrobial activity, should also be noted.

Spondias mombin fruit is a seasonal product with limited valorization in Mexico, mainly because of its short shelf life and scarcity of available scientific information. In this study, two drying methods—hot air-drying and freeze-drying—were evaluated for the dehydration of S. mombin pulp. Freeze-dried samples presented a higher content of hydrolysable polyphenols (18.92 ± 5.31 mg GAE/g), whereas no significant differences were detected in condensed polyphenols. The total flavonoid content was significantly greater in the freeze-dried pulp (11.32 ± 1.27 mg CE/g). Antioxidant activity assessed by the ABTS and DPPH assays did not differ between treatments; however, the reducing power of the freeze-dried samples was greater than that of the control samples, as determined by the FRAP assay (14.40 ± 1.07 mg TE/g). HPLC–ESI–MS analysis enabled the identification and quantification of polyphenols, organic acids, and monosaccharides, highlighting the presence of compounds belonging to the methoxycinnamic acid family and ascorbic acid. Overall, these findings provide valuable insights that can serve as a basis for future research on the processing and valorization of S. mombin, contributing to the development of advanced processing strategies to improve the stability, quality, and utilization of underexploited fruits.