Tomato (Lycopersicon esculentum) is one of the leaders in the classification of useful products. It is also one of the most popular and valuable vegetables in the world [1]. It contains many useful compounds, such as ascorbic acid [2], lycopene, β-carotene, anthocyanin, and others ^[3][4][3,4]. The content of trace elements and the above-mentioned compounds in tomatoes also create prerequisites for their use as components in various diets, and they can be used to reduce the risk factors of many diseases (cancer, osteoporosis, cardiovascular diseases) ^[1][5][1,5]. Wild tomato species and varieties have a rich potential for genetic diversity and greatly contribute to the selection of new, valuable genotypes with high productivity and an ability to adapt to stress. Despite researchers’ ongoing interest in transgenic crops ^[6][7][6,7], genetically modified crops, including tomatoes, can cause unpredictable environmental problems [8]. The selection of tomato varieties with valuable properties is a primary task for the researchers. Analysis in the field of breeding allows one to conclude that the genomic potential of tomato species is not fully used and there is a possibility of a wide choice of varieties. Tomato species have been supplemented with new, high-yielding varieties and hybrids, which are not only more resistant to diseases and pests, but also contain more vitamin C, total sugar, dry matter and acidity.

The most common products from the industrial processing of tomato fruit in the food industry are juice, tomato paste, various sauces, canned or sun-dried fruits and powdered products. Methods for obtaining various concentrates containing biologically active compounds (including carotenoids and lycopene) from tomatoes, as well as from the byproducts of their processing (pulp, skin and seeds), are well known [9]. Tomatoes are also a subject of interest for the cosmetic and perfumery industries when developing organic cosmetics line [10]. If a cosmetic contains individual components of tomatoes (lycopene, quercetin, salicylic acid, vitamin C, β-carotene), it will have a protective effect on skin from ultraviolet radiation and will slow down the aging of the skin by reducing the number of free radicals [11]. Due to the presence of sterols and vitamin E, tomato seed oil allows us to restore the protective barrier of the skin, thereby increasing its overall level of moisturization. Salicylic acid is effective in the treatment of inflammatory processes of the skin (acne). It has an antibacterial, keratolytic effect. In addition, lycopene stimulates the production of antioxidant enzymes that prevent the development of inflammation [12]. However, tomato fruits are susceptible to bacterial diseases, the intensity of the development of which depends both on the characteristics of the processing of the plant and on their general condition. In addition, bacterial contamination is a risk factor for the safety of processed tomato products, such as tomato juice and tomato paste.

One Health is the concept of the interconnection of human, animal and environmental wellbeing ^[13][14][13,14]. The concept focuses on interactions between humans and their environment as a trigger for health and disease mainly through the cycling of environmental microbial communities [15]. 

2. One Health Probiotics

Soil ecosystems contain and support the largest amount of biodiversity on the planet, which mostly consists of microorganisms that are beneficial to humans and animals. The One Health concept allows us to consider some infectious diseases from three sides: harm to the environment, their impact on human health, and their impact on animal health. In general, soil and the human gut contain approximately the same number of active microorganisms ^[16][116]. However, the diversity of the human gut microbiome is only 10% of soil biodiversity ^[16][116]. Based on this knowledge and the probiotic formulation ^[17][61], “One Health” or “universal” functional probiotics were previously suggested by Malkhasyan and Pepoyan as next-generation probiotics, beneficial to both humans and their environment ^[18][117].  It is assumed that “One Health” probiotic microorganisms belong to 10% of microorganisms common to the human gut and soil microbiome. It is likely that, first of all, “One Health” probiotics might be the result of the screening of a new generation soil/plant/animal probiotics from “human” probiotics. Table 1 presents the effects of lactobacilli probiotics (Lactiplantibacillus plantarum, L. acidophilus, Lacticaseibacillus casei and Lacticaseibacillus paracasei, Lactobacillus delbrueckii, Lacticaseibacillus rhamnosus and Leuconostoc mesenteroides) on human, animal and plant health. LABs, the representatives of different ecosystems on Earth, exhibiting dynamic interactions within the animal and plant kingdoms in relation to other microbes, evolved along with plants, invertebrates and vertebrates, establishing either mutualism, symbiosis, commensalism or even parasitic behavior with their hosts ^[52][146]. LAB strains, also one of the main probiotic candidates ^[53][147], have been used in the production of fermented food around the world since ancient times ^[54][148]. Lactobacillus species, having colonizing abilities in the phyllosphere, endosphere and rhizosphere, are also able to colonize the fruits and flowers of different plants, including tomato plants ^[55][149]. Moreover, the presence of Lpb. plantarum in raw fruits indicates the fact that the plant is highly nutritious and bacteriologically healthy ^[51][145]. According to Table 1, the food-related probiotic strain Lpb. plantarum ^[21][120], showing great adaptability and adhesion in the gastrointestinal tract of host organisms, may contribute to the improvement of host gut health ^[21][120]. Studies on tomato juice containing such bacteria have shown that this product can serve as a healthy drink for vegetarians or consumers who are allergic to dairy products ^[26][122]. The beneficial effects of the L. acidophilus ^[21][33][34][120,128,129], Lcb. casei and Lcb. paracasei ^[39][40][41][134,135,136], L. delbrueckii ^[43][56][45,138], Lcb. rhamnosus ^[46][56][45,140] and Leuconostoc mesenteroides ^[48][49][142,143] strains on human and animal health are known as well (Table 1). As with Lpb. plantarum, L. mesenteroides determines a fruit’s “health” ^[51][145]. Furthermore, strains of L. acidophilus might be usable as plant growth promoting agents ^[36][131]. Regarding lactobacilli comparative viability and folate production in apple, grape and orange juice, after 48 h, viable bacterial cells are highest in fermented apple juice, which is not only the best substrate for the growth of lactobacilli, but also for the production of folic acid by Lpb. plantarum and Lcb. rhamnosus ^[47][141]. Very little is known about the effects of L. acidophilus, Lcb. casei and Lcb. paracasei, L. delbrueckii and Lcb. rhamnosus strains on soil or the modulation of bioaccessibility of soil heavy metals (Table 1). Thus, Lpb. plantarum is a Gram-positive bacterium with a fairly large genome. It produces two isomers of lactic acid (D and L) during growth at 15 °C and 4% NaCl. Strains of Lpb. plantarum (and/or its bioactive products), having an ability to ferment a broad spectrum of plant carbohydrates ^[20][119], probiotic effects on human ^[57][58][59][67,150,151] and animal health ^[21][44][60][48,120,152], as well as being found in dairy products ^[60][61][152,153], vegetables ^[62][154], sauerkraut, pickles, some cheeses, fermented sausages, fish products ^[63][155] and rhizospheric soil ^[64][156], are probably the best candidates for “One Health” probiotics (and for “One Health—tomato” probiotics). According to Table 1, the strains of L. acidophilus, L. delbrueckii, Lcb. casei, Lcb. paracasei, Lcb. rhamnosus and Leuconostoc mesenteroides can also be considered sources of “One Health” probiotics (Table 1). It is likely to find “ready-to-use one health probiotics” in a range of probiotic strains, such as those found by Drs Erzinkian and Teruo Higa and other investigators. Despite the vital and useful features of this bacterium, a high concentration of Lpb. plantarum in food can be the cause of its spoilage. It can also cause the production of mucus, sourness and green coloring even in reprocessed goods. The formation of a moderate amount of mucus is also typical of Lactobacillus sakei ^[65][157]. L. lactis is a Gram-positive bacterium used in the dairy industry, which has homofermentative metabolism and generally produces L-(+)—lactic acid ^[66][158]. Nevertheless, in cases of low pH, D-(-)—lactic acid can be produced as well. On the other hand, L. lactis subsp. lactis, previous Streptococcus lactis ^[67][159], is used in the early stages of the production of various cheese types, including Brie, Camembert, Cheddar, Colby, Gruyere, Parmesan and Roquefort ^[68][160]. A high concentration of these microorganisms infuses milk and other dairy products with apricot flavoring ^[69][161]. Leuconostoc spp is a Gram-positive, heterofermentative lactic acid bacterium which is capable of producing dextran out of sucrose. Leuconostoc carnosum was first isolated from meat kept in a refrigerator. It affects vacuumed and cooked meat by causing rotting, changes in acidity and the formation of gas and/or mucus ^[70][162]. The influence of lactobacilli on the spoilage of wine is also well known. Furthermore, this bacterium can be the reason for the decomposition of cookies, the cause of which is the heterofermentative feature of malonic acid.