ABSTRACT
To guarantee the safety of novel microbes is an important prerequisite, and existing procedures need to be further developed as more complex microorganisms or combinations of microorganisms are being allocated to the group of probiotics. The probiotic organisms that feature in different products with lactic acid bacteria (LAB) and bifidobacteria and related species are common in food fermentations. The International Scientific Association for Probiotics and Prebiotics consensus panel divided the underlying mechanisms to provide probiotic properties in widespread, frequent, and rare ones. The huge dairy industry with their versatile yogurt products and the growing sector of probiotics represents the biggest operational area for LAB. The occurrence of Fructophilic LAB (FLAB) in the gastrointestinal tracts of bees, giant ants, tropical fruit flies, and bumblebees are an indication of possible probiotic characteristics, although there has been no detection of FLAB in vertebrate’s intestines.
