of these LAB isolates were Lactobacillus spp., mainly
Lactobacillus kunkeei. This bacterial species has been reported
to have antagonistic effects against yeast growth
and the spoilage-related effects of yeast in honey [25].
Siddiqee et al. [10] reported that animal intestines
comprise the most potential sources of LAB but that
other sources, including fruit juice, flesh, long grass and
vegetables, can also be screened to find LAB. Milk whey
as dairy waste from cheese production industries has
been used to cultivate LAB to produce more lactic acid
compared with the conventional Luria-Bertani medium.
Thus, it may be the one of alternative sources from
which beneficial LAB can be isolated [26].
Other unconventional sources from which high potential
probiotics have been isolated are the environments
around food products, such as the air surrounding environments
for preparing sourdoughs and the air of the
storage and working rooms of a bakery. These air samples
have been found to contain Lactobacillus plantarum,
a similar species to the species that was isolated
from the dough [27].