Introduction
Lactic Acid Bacteria (LAB) including Lactobacillus spp. are
Generally Recognized as Safe (GRAS) bacteria that have been used in
the processing of fermented food for centuries [1]. They occur naturally
as indigenous microflora in fermented milk products such as yoghurt
[2]. There is a growing interest in the use of Lactobacillus spp. as
probiotics due to the increasing emergence of antibiotic resistance [3].