Bile salts are synthesized from cholesterol in the liver, stored in the gall bladder, and released into the small intestine after ingestion of a fatty meal. This detergent is critical to microorganisms since their cell membranes are composed of lipids and fatty acids. However, some microorganisms are able to hydrolyse bile salts with bile salt hydrolase enzyme (BSH) decreasing their solubility, and thus weakening their detergent effect 28. Although the bile concentration of the gastrointestinal tract varies, the mean intestinal bile concentration for the screening of a resistant strain is believed to be 0.3% v/v, which was used to test the bile tolerance of 8 selected Lactobacillus strains (Table 2). The respective control of each strain showed good growth after the 24 h of incubation, reaching OD600 values > 1.5. All the strains were able to grow in MRS broth supplemented with 0.3% bile salts, but this concentration had an inhibitory effect on their growth capability after 24 h of incubation at 37°C, and the 3 strains X3-2B, X3-4B and X3-5B were most resistant (OD600 values > 0.2), while the strain HX2-4 was most sensitive (OD600 values < 0.12).