الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Lactic acid bacteria (LAB) is a diverse group of bacteria which produce lactic acid as a major fermentation product. LAB are Gram-positive, facilitative anaerobes, non-sporulating rods and/or cocci frequently occurring in chains. They are widely spread in nature and can be isolated from grains, green plants, fermenting vegetables, dairy and meat products, mucosal surface of animals, gut of different organisms and also from fresh and decomposing sponges, seaweeds, shellfish, crabs and fishes of marine environments.LAB have long history of safe use as they are “generally recognized as safe” (GRAS) and can be used as a natural preservative in many food, traditional dairy products, as a well-established starter culture in these industries. They are widely exploited in pharmaceutical industries, biotechnological and industrial fermentation processes (Plavec & Berlec, 2020).The safety of LAB is evaluated due to their distribution as normal flora of human beings and animals. LAB have shown significant importance in health complications with the increasing number of health-beneficial microflora in the intestinal tract (Guinane & Cotter, 2013), along with an ability of a wide range of different LAB to produce different types of chemically- structured forms of exopolysaccharides.