Lactic acid bacteria (LAB) are the group most widely used in the fermented food industry since they improve nutritional, technological and sensorial characteristics and play a protective role
against spoilage and pathogen microorganisms by lowering pH, competing for nutrients and producing antimicrobial compounds such as organic acids, H2O2, diacetyl and bacteriocins in some cases
(Ramos, Thorsen, Schwan, & Jespersen, 2013; Swain, Anandharaj, Ray, & Praveen Rani, 2014). Foods containing probiotics fall