Lactobionic acid is a comparatively less explored lactose derivative with impressive biofunctional qualities, and is currently being used by the advanced chemical and pharmaceutical research industries. It is an aldonic acid with probiotics, antimicrobial, antioxidant, calcium chelating activity. In dairy and food products, it can be used to improve flavor, texture, yield and shelf life with additional health benefits. The biochemical method for producing lactobionic acid makes it safe for humans to consume as food or medicine. This systematic review describes the various bioproduction methods of lactobionic acid. This study emphasizes the production method, conversion rate, and specific yield of various microorganisms and enzymes employed in biosynthesis of lactobionic acid. Scopus advanced search is used for database mining. Original, traceable peer-reviewed research articles directly related to lactobionic acid are selected for this systematic review. The selected articles are grouped for ease of discussion and understanding. In the last 75 years, several bioproduction methods of lactobionic acid have been developed. By fine-tuning the microbial incubation conditions, the productivity of lactobionic acid can be significantly improved. The oxidoreductase enzymes responsible for the conversion of lactose can be purified from the system by advanced membrane technology. In the presence of a suitable redox mediator and regenerative enzyme, an efficient continuous lactobionic acid production system can be developed. To date, several methods are available for the complete conversion of lactose to lactobionic acid with an impressive specific production rate. This review will help researchers and industries to have better insights and understanding of the bioproduction of lactobionic acid.
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