1 Introduction</h5> “ Antibiotic resistance as a phenomenon is, in itself, not surprising. Nor it is new. It is, however, newly worrying, because it is accumulating and accelerating, while the world's tools for combating it decrease in power ”.</P>Joshua Lederberg </P>Bacteria, the most foremost life forms to appear on Earth are found in almost every habitat on the planet. Many of them are beneficial for mankind in a variety of ways. Lactic acid bacteria (LAB) constitute one such important group of microorganisms used in food fermentations. They contribute to the taste and texture of fermented products and inhibit food spoilage bacteria by producing growth-inhibiting substances. Nowadays, LAB-derived products from the industrial manufacture of fermented food such as milk products, vegetables, meat and wine ( Konings, Kok, Kuipers, & Poolman, 2000; Rhee, Lee, & Lee, 2011 ) are their most important applications from an economical point of view. Besides, the last decades have witnessed the phenomenal boost in their use as probiotic organisms ( Forssten, Sindelar, & Ouwehand, 2011; Gleinser, Grimm, Zhurina, Yuan, & Riedel, 2012; Kumari, Catanzaro, & Marotta, 2011; Mills, Stanton, Fitzgerald, & Ross, 2011; Wells, 2011 ). In modern medicine, antibiotics are the mainstay of our
Food Research International – Elsevier
Published: Mar 1, 2014
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