β-Glucosidase Activity of Lactiplantibacillus Plantarum: A Key Player in Food Fermentation and Human Health

β-glucosidases are a relevant class of enzymes in food industry due to their role in hy-drolyzing different types of glycosidic bonds. This activity allows for formation of vola-tile compounds and release of bioactive aglycone compounds. In addition to endoge-nous β-glucosidase activity present in raw material, the function of β-glucosidases of fermenting microorganisms has been progressively clarified and increasingly appreci-ated. In this regard, several lactic acid bacteria, including Lactiplantibacillus plantarum, showed high β-glucosidase activity, which can be considered as a valid biotechnologi-cal resource in different food sectors. Here, we reviewed the huge literature in which β-glucosidases of L. plantarum was shown to play a role, highlighting how its action re-sults in enhancing the nutritional, sensory and functional properties of fermented foods. To this aim, after a brief introduction of the main functions of these enzymes in the sev-eral kingdoms, we critically analyzed the involvement of L. plantarum β-glucosidases in plant-based foods production, with a particular insight for soy, cassava and olive fer-mented products, as well as in the production of both alcoholic and non-alcoholic bev-erages. We trust, that the reports summarized here can be helpful in planning future re-search and innovative strategies to obtain pleasing, functional, and healthy foods.