ABSTRACT
Lactic acid bacteria (LAB) and their metabolites are known as natural bio-preservatives used in food industry. In fermented foods, LAB displays numerous antimicrobial activities (Patel et al., 2017). They are commonly used industrially and their applications could be by a majority due to their metabolites, especially organic acids, which cause rapid acidification of the raw material and also other components which are known as bacteriocins and antibacterial-antifungal peptides. Furthermore, the production of aroma compounds, ethanol, various types of enzymes and exopolysaccharides by them have a remarkable importance for food production (De Vuyst and Leroy, 2007; Verma and Srivastav, 2017).
