ABSTRACT
LAB can be subclassied into seven phylogenetic classes, Lactococcus, Lactobacillus, Enterococcus, Pediococcus, Streptococcus, Leuconostoc, and Oenococcus (O’Sullivan et al. 2009), and contain post-pasteurization contaminants of food starter bacteria for fermented milk products. Contrary to other starter bacteria, which autolyze in milk and release intracellular enzymes, lactobacilli generally persist and grow in the product. Additionally, commensal gastrointestinal LAB exert probiotic health benets, like the improvement of epithelial barrier function and restoration of microbial homeostasis through microbe-microbe interactions. Further, aspects broadly discussed here are supportive of immune system functions and suppression of pathogens (Bergamini et al. 2009; El-Tanboly et al. 2010; Zalán et al. 2010).
