Methods for isolation, characterization and Identification of probiotic bacteria to be used in functional foods (original) (raw)

Some microorganisms including bacteria, yeasts, moulds and even algae are associated with fermented foods, forming a complex ecosystem. Among these organisms, lactic acid bacteria (LAB) are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the fermentation process. LAB were first isolated from milk and have since been found in foods and fermented products such as meat, milk products, vegetables, beverages and bakery products (O'Sullivan et al, 2002). LAB consist of a wide range of genera including a considerable number of species. Traditionally, they were divided into four genera, Streptococcus, Lactobacillus, Leuconostoc and Pediococcus. Nevertheless, a considerable change in the taxonomy of LAB was observed during the last few years (Stiles et al., 1997). At present, LAB have been categorized into Carnobacterium,