The article reviews the significance of lactic acid bacteria (LAB) in the food industry, focusing on their role in fermentation and bio-preservation. LAB, including genera such as *Lactobacillus*, *Lactococcus*, *Pediococcus*, *Enterococcus*, and *Streptococcus*, are crucial for enhancing food quality, texture, and flavor, as well as improving nutritional content and preserving food. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins by LAB contributes to these benefits. Bacteriocins, in particular, play a vital role in food preservation by inhibiting the growth of unwanted microorganisms. The review highlights the importance of LAB in various food products, such as fermented dairy products, cereals, vegetables, and meats, and discusses the challenges and future trends in their application. Despite the benefits, concerns about microbial resistance and the safety of genetically modified LAB strains remain. The authors emphasize the need for continued research and development to optimize the use of LAB in food processing and to address ethical and practical issues.The article reviews the significance of lactic acid bacteria (LAB) in the food industry, focusing on their role in fermentation and bio-preservation. LAB, including genera such as *Lactobacillus*, *Lactococcus*, *Pediococcus*, *Enterococcus*, and *Streptococcus*, are crucial for enhancing food quality, texture, and flavor, as well as improving nutritional content and preserving food. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins by LAB contributes to these benefits. Bacteriocins, in particular, play a vital role in food preservation by inhibiting the growth of unwanted microorganisms. The review highlights the importance of LAB in various food products, such as fermented dairy products, cereals, vegetables, and meats, and discusses the challenges and future trends in their application. Despite the benefits, concerns about microbial resistance and the safety of genetically modified LAB strains remain. The authors emphasize the need for continued research and development to optimize the use of LAB in food processing and to address ethical and practical issues.