Fermentation of various food stuffs by lactic acid bacteria (LAB) is one of the oldest forms of biopreservation
practiced by mankind . Bacterial antagonism has been recognized for over a century but in recent years this
phenomenon has received more scientific attention , particularly in the use of various strains of lactic acid bacteria One
important attribute of many LAB is their ability to produce antimicrobial compounds called bacteriocins. In recent years
interest in these compounds has grown substantially due to their potential usefulness as natural substitute for chemical
food preservatives in the production of foods with enhanced shelf life and / or safety. There is growing consumer
awareness of the link between diet and health. Recent scientific evidence supports the role of probiotic LAB in mediating
many positive health effects.Traditional probiotic dairy strains of lactic acid bacteria have a long history of safe use and
most strains are considered commensal microorganisms with no pathogenic potential.