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**6. References** 

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Much is still to be learned about the existing probiotic strains. The molecular biology and genomics of these isolates may be pursued in order to further elucidate their properties and

Determination of factors affecting probiotic viability in foods is also important as these will determine if their survival in the food, and therefore their delivery into the host, is

The potential physiological effects of multiple prebiotic strains, as opposed to a single strain, are also interesting areas of research. The delivery of multiple probiotic strains may help ensure its effectiveness in an environment that contains high diversity of resident microflora. The potential benefits of synbiotics, (combination of probiotic and prebiotic) which have synergistic interaction, may also be investigated. A good combination will

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**Chapter 25** 

© 2013 Florou-Paneri et al., licensee InTech. This is an open access chapter distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

© 2013 The Author(s). Licensee InTech. This chapter is distributed under the terms of the Creative Commons Attribution License http://creativecommons.org/licenses/by/3.0), which permits unrestricted use, distribution,

**Lactic Acid Bacteria as Source** 

Panagiota Florou-Paneri, Efterpi Christaki and Eleftherios Bonos

Lactic acid bacteria (LAB) are widespread microorganisms which can be found in any environment rich mainly in carbohydrates, such as plants, fermented foods and the mucosal surfaces of humans, terrestrial and marine animals. In the human and animal bodies, LAB are part of the normal microbiota or microflora, the ecosystem that naturally inhabits the gastrointestinal and genitourinary tracts, which is comprised by a large number of different

Phylogenetically the LAB belong to the *Clostridium* branch of Gram positive bacteria. They are non-sporing, aero tolerant anaerobes that lack catalase and respiratory chain, with a DNA base composition of less than 53 mol% G+C [3,4]. According to their morphology LAB are divided to robs and cocci and according to the mode of glucose fermentation to homofermentative and heterofermentative. The homofermentative LAB convert carbohydrates to lactic acid as the only or major end-product, while the heterofermentative produce lactic acid and additional products such as ethanol, acetic acid and carbon dioxide [5,6]. Thus, the main metabolism of LAB is the degradation of different carbohydrates and related compounds by producing primarily lactic acid and energy. Although many genera of bacteria produce lactic acid as primary or secondary fermentation products, typical lactic acid bacteria are those of the Lactobacillales order, including the following genera: *Lactobacillus*, *Carnobacterium*, *Lactococcus*, *Streptococcus*, *Enterococcus*, *Vagococcus*, *Leuconostoc*,

Many strains of LAB are among the most important groups of microorganisms used in the food and feed industries, although some of the genus Pediococcus cause deterioration of foods, which results in their spoilage [4]. LAB have been used in food preservation and for the modification of the organoleptic characteristics of foods, for example flavors and texture [2]. Various strains of LAB [8] can be found in dairy products (yoghurt, cheese), fermented

and reproduction in any medium, provided the original work is properly cited.

**of Functional Ingredients** 

Additional information is available at the end of the chapter

bacterial species with a diverse amount of strains [1,2].

*Oenococcus*, *Pediococcus*, *Tetragonococcus*, *Aerococcus* and *Weissella* [7].

http://dx.doi.org/10.5772/47766

**1. Introduction** 


**Chapter 25** 
