Lactic acid bacteria as drivers of agricultural sustainability: From soil to harvest (A review)

Ecosystems are under extreme stress as a result of human activities including industrialization, urbanization, pollution, deforestation, overfishing, and unsustainable agricultural methods endangering their ability to operate properly. It is estimated that by 2050, farmers will have to produce 70-100% more food to feed the 9.3 billion people inhabiting the planet. Because of this huge demand, farmers have started utilizing excessive chemical pesticides, insecticides, fertilizers and other unsustainable agricultural methods. As a result negative impact of these is seen which include decreased production rates, depletion of natural resources, and a diminished capacity to sustain crops without chemical inputs. To overcome these impacts sustainable agriculture practice is required. Microbes are vital component of healthy soil ecosystems and potential candidates for sustainable practices. Additionally, they offer natural disease and pest control, which lessens the need for chemical pesticides. Lactic acid bacteria (LAB) are essential to sustainable agriculture because they promote soil fertility, plant growth, and pest and disease resistance. By decomposing organic matter, LAB creates nutrient-rich humus that improves the soil's structure. This encourages long-term health and productivity while reducing dependency on synthetic fertilisers. Furthermore, LAB produces beneficial compounds such as organic acids, vitamins, and antimicrobials that inhibit harmful microbes and promote plant growth. The several functions of LAB in sustainable agriculture are major focus of this review.