ABSTRACT
Probiotics are “live microorganisms that, when administered in adequate amounts, confer a health benet to the host” [1]. The two main genera from which species and strains are selected as probiotic bacteria are Lactobacillus and Bidobacterium. Especially, lactobacilli (and other lactic acid bacteria) have historically been used to produce fermented dairy products and are considered generally recognized as safe (GRAS) microorganisms. As consumers’ understanding of the role of probiotics in health grows, so does the popularity of foods containing them, and hence certain strains of both genera are increasingly utilized to formulate functional foods, also beyond dairy products.
