**6. Contribution of lactobacilli to the United Nations development goals**

*Lactobacilli* in the form of starter culture have prospective potential for application in foods of animal origin. The starter cultures are extensively used in in the meat industry for production of sausage, the dairy industry for yoghurt, cheese and other fermented dairy products and in the fishery industry for fermented fish products. The starter cultures are mainly used in food of animal origin for quick lactic acid production which causes a decrease in pH and thus preventing the growth of spoilage and foodborne pathogenic microbes which ultimately increasing the shelf-life of fermented food products. Also, release of other metabolic compounds (e.g., acetic acid, lactic acid, benzoic acid, propionic acid and hydrogen peroxide or bacteriocins) helps in improving the safety of foods [141]. Since starter cultures have developed as the predominant microbiota of fermented foods and allows the food processors to control the process of fermentation by eliminating the objectionable microflora and reducing the manufacturing and hygienic risks. Another important role of starter cultures is the chemical safety of fermented products/foods by decreasing aromatic polycyclic hydrocarbons and biogenic amine contents. Therefore, the futuristic application of lactobacilli and other microbes as starter culture crucially helps in reducing hunger by elimination of food spoilage which is the main cause of food insecurity and play a significant role in improving health and wellbeing by providing essential nutrients and reducing the population of undesirable microbiota and increasing the shelf life of foods. So the *lactobacillus* with other microbes can significantly effective for their progressive utilization in important areas of sustainable development goals agenda of 2030, the number one is huger and second is health and wellbeing. At the same time lactobacilli have huge industrial potential and it is the dire need of the day to explore more potential lactobacilli with multiple characteristics for food and pharmaceutical industry.
