Abstract
Lactic acid bacteria (LAB) are widely used in the production of fermented foods, beverages and contribute to the sensory qualities and preservation of food and to the prevention of spoilage. Moreover, they are present in large numbers in the normal human and animal gastrointestinal flora (Sgouras et al., 2004). Health promoting benefits of consumption of LAB have been known for several years, since Metchnikoff (1908) first longevity of Bulgarian peasants to consumption of fermented milks. The term ‘probiotic’ was first described by Fuller (1989) as ‘a live microbial feed supplement that beneficially affects the host by improving its intestinal microbial balance’. Some of the commonly known probiotics belong to the Lactobacillus genus. Strains of Lactobacillus casei, Lactobacillus rhamnosus, Lactobacillus paracasei and Lactobacillus acidophilus have been identified as possessing probiotic properties, and these strains have been used to treat gastrointestinal diseases.
References
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