Conference Abstract Book

Bioprotective Cultures; LAB are generally regarded as safe (GRAS) and they thus are used in foods due to their inhibitory substances against foodborne pathogens and spoilage bacteria . LAB also has probiotic effects and competes against pathogenic bacteria colonizing the gastrointestinal tracts. LAB have been investigated in numerous researches for their inhibitory effects on food-related pathogens and their BAs accumulation. In spite of their BAs production, LAB are widely employed in food industries to enhance the flavour, texture, nutritional value and bio-preservation of fermented foods. LAB produces various microbial compounds including organic acids, diacetyl, reuterin, and bacteriocins.