Microorganisms used in fermentation provide a desired avor and texture, while also producing metabolites that inhibit the growth of other microorganisms. However, this process can also be used in nonfermented foods such as milk, meat and meat products, fruits, and vegetables (Stiles, 1996). These protective cultures are specially selected based on their ability to control the growth of unwanted microorganisms in fermented food. This inhibition is accomplished as a result of competition for nutrients and also by the production of antimicrobial substances (Maragkoudakis and Tsakalidou, 2007). Typical products of the metabolism of these microbial cultures are the organic acids (Steiner and Sauer, 2003).