Most of the microorganisms used for probiotic purposes belong to the Lactobacillus and Bifidobacterium genus
although the probiotic nature of other QPS (with Qualified Presumption of Safety) species (e.g. Lactococcus,
Enterococcus, Sacharomyces, Propionibacterium, Bacillus, etc.) has also been reported8
. Lactic acid bacteria (LAB)
are currently used for the production of a great variety of fermented foods derived from plant and animal products
and are also usual inhabitants (true commensals or transient passengers) of the gastrointestinal (GI) tract