The article reviews the impact of lactic acid bacteria (LAB) fermentation on plant-based products, emphasizing its role in enhancing nutrition, functionality, and flavor. LAB effectively utilize nutrients and active compounds in plant materials through their metabolic pathways and enzyme systems. The review highlights the transformation of active substances and functional properties, such as amino acids, vitamins, volatile compounds, extracellular polysaccharides, organic acids, and phenolic compounds, during fermentation. These changes improve the nutritional value, flavor, and health benefits of the products. Additionally, LAB fermentation enhances the antimicrobial, antioxidant, anti-inflammatory, hypoglycemic, and immune-boosting properties of plant-based products. The review also discusses the technological advancements in LAB fermentation, including strain selection, immobilized fermentation, and synergistic fermentation, which further improve the quality and functionality of the final products. Overall, the article underscores the significant contribution of LAB to the development of functional plant-based products and provides insights into the underlying mechanisms and potential applications.The article reviews the impact of lactic acid bacteria (LAB) fermentation on plant-based products, emphasizing its role in enhancing nutrition, functionality, and flavor. LAB effectively utilize nutrients and active compounds in plant materials through their metabolic pathways and enzyme systems. The review highlights the transformation of active substances and functional properties, such as amino acids, vitamins, volatile compounds, extracellular polysaccharides, organic acids, and phenolic compounds, during fermentation. These changes improve the nutritional value, flavor, and health benefits of the products. Additionally, LAB fermentation enhances the antimicrobial, antioxidant, anti-inflammatory, hypoglycemic, and immune-boosting properties of plant-based products. The review also discusses the technological advancements in LAB fermentation, including strain selection, immobilized fermentation, and synergistic fermentation, which further improve the quality and functionality of the final products. Overall, the article underscores the significant contribution of LAB to the development of functional plant-based products and provides insights into the underlying mechanisms and potential applications.