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 [116]. However, the diversity of the human gut microbiome is only 10% of soil biodiversity [116]. Based on this knowledge and the probiotic formulation [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 [117]. EM technologies mainly refer to microorganisms that are effective in soil and aquatic environments. EMs do not apply, for example, to plant and animal-origin raw material technologies or product processing. EM technologies do not oblige us to use plant probiotics for food processing (both of plant and animal origin) or for veterinary and health purposes. For example, effective microorganisms used for growing tomatoes are not ready to immediately ensure the safety of receiving and storing tomato juice, tomato paste, various sauces, canned or sun-dried fruits or powdered products. 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 [146]. LAB strains, also one of the main probiotic candidates [147], have been used in the production of fermented food around the world since ancient times [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 [149]. Moreover, the presence of Lpb. plantarum in raw fruits indicates the fact that the plant is highly nutritious and bacteriologically healthy [145]. According to Table 1, the food-related probiotic strain Lpb. plantarum [120], showing great adaptability and adhesion in the gastrointestinal tract of host organisms, may contribute to the improvement of host gut health [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 [122]. The beneficial effects of the L. acidophilus [120,128,129], Lcb. casei and Lcb. paracasei [134,135,136], L. delbrueckii [45,138], Lcb. rhamnosus [45,140] and Leuconostoc mesenteroides [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” [145]. Furthermore, strains of L. acidophilus might be usable as plant growth promoting agents [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 [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 [119], probiotic effects on human [67,150,151] and animal health [48,120,152], as well as being found in dairy products [152,153], vegetables [154], sauerkraut, pickles, some cheeses, fermented sausages, fish products [155] and rhizospheric soil [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 [157]. L. lactis is a Gram-positive bacterium used in the dairy industry, which has homofermentative metabolism and generally produces L-(+)—lactic acid [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 [159], is used in the early stages of the production of various cheese types, including Brie, Camembert, Cheddar, Colby, Gruyere, Parmesan and Roquefort [160]. A high concentration of these microorganisms infuses milk and other dairy products with apricot flavoring [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 [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.