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Lactic acid bacteria (LAB) can be isolated from traditional milk products.

LAB that secrete substances that inhibit pathogenic bacteria and are resistant to acid, bile, and pepsin but not vancomycin may have potential in food applications.


This holds true for lactic acid bacteria (LAB), which are used worldwide to produce a variety of fermented foods [].

The numbers at the nodes are bootstrap confidence levels (percentage) from 1,000 replicates.

The scale bar represents 0.120 substitutions per nucleotide position.

In recent years, attention has been focused on LAB from different sources that produce bacteriocins that are considered safe as food biopreservatives and can be degraded by gastrointestinal proteases [].


These probiotic compounds have been used in a variety of industrial applications relevant to both human and animal health without producing side effects.After preliminary identification, 11 of these strains were found to produce antimicrobial substances.


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