摘要：Recent years have seen a growing interest in health beneficial bacteria, including commensally inhabitants of the gastro-intestinal tract (GIT) and probiotics. The historical, cultural and economical, importance of many LAB in the fermentation of products as diverse as yoghurt, cheese, kimchi or sausages, allowing long-term storage and contributing to the organoleptic properties of food, led to an extensive study of their biological properties
