fermentation Review Multi-Product Lactic Acid Bacteria Fermentations: A Review José Aníbal Mora-Villalobos 1 ,Jéssica Montero-Zamora 1, Natalia Barboza 2,3, Carolina Rojas-Garbanzo 3, Jessie Usaga 3, Mauricio Redondo-Solano 4, Linda Schroedter 5, Agata Olszewska-Widdrat 5 and José Pablo López-Gómez 5,* 1 National Center for Biotechnological Innovations of Costa Rica (CENIBiot), National Center of High Technology (CeNAT), San Jose 1174-1200, Costa Rica;
[email protected] (J.A.M.-V.);
[email protected] (J.M.-Z.) 2 Food Technology Department, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica;
[email protected] 3 National Center for Food Science and Technology (CITA), University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica;
[email protected] (C.R.-G.);
[email protected] (J.U.) 4 Research Center in Tropical Diseases (CIET) and Food Microbiology Section, Microbiology Faculty, University of Costa Rica (UCR), San Jose 11501-2060, Costa Rica;
[email protected] 5 Bioengineering Department, Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), 14469 Potsdam, Germany;
[email protected] (L.S.);
[email protected] (A.O.-W.) * Correspondence:
[email protected]; Tel.: +49-(0331)-5699-857 Received: 15 December 2019; Accepted: 4 February 2020; Published: 10 February 2020 Abstract: Industrial biotechnology is a continuously expanding field focused on the application of microorganisms to produce chemicals using renewable sources as substrates. Currently, an increasing interest in new versatile processes, able to utilize a variety of substrates to obtain diverse products, can be observed.