Table 1.

Methodologies for BAP production using lactobacilli: advantages and disadvantages.

Strategy for BAP production by lactobacilli	Advantages	Disadvantages	Reference
Fermentation of food products	Development of functionalized food products	Biological effect could be attributed to peptides released by gastro-intestinal digestion of non-hydrolyzed proteins	Wakai and Yanamoto, 2012; Hafeez et al., 2014; Daliri et al., 2017; Li et al., 2017; Marco et al., 2017
	Simultaneous production and functionalization	Biological effect could be attributed to other compounds produced during fermentation
	No need for BAP extraction or purification
BAP extraction/purification from fermented broth	Many applications (food, pharmaceuticals, and cosmetic)	Downstream processes of extraction or purification are expensive	Korhonen and Pihlanto, 2006; Agyei et al., 2016
	No interferences with other compounds produced during fermentation
	Could lead to BAP enrichment in the final product
Utilization of partially purified CEPs	Many applications (food, pharmaceuticals, and cosmetic)	Need for CEP production/extraction processes	Korhonen and Pihlanto, 2006; Sadat-Mekmene et al., 2011a; Gnasegaran et al., 2017
	No interferences with other compounds produced during fermentation	Poor CEP recovery from Lactobacillus cultures
	Could increase peptide quantities	Optimal conditions for CEPs activity should be tested
	Could be used in combination with commercial enzyme	An additional BAPs extraction/purification process is often needed
		Scale-up limitations

BAPs, bio active peptides; CEP, cell envelope proteinase.