Methods for isolation, characterization and identification of probiotic bacteria to be used in functional foods

Probiotic Science: Past, Present and Future Some microorganisms including bacteria, yeasts, moulds and even algae are associated with fermented foods, forming a complex ecosystem. Among these organisms, lactic acid bacteria (LAB) are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the fermentation process. LAB were first isolated from milk and have since been found in foods and fermented products such as meat, milk products, vegetables, beverages and bakery products (O’Sullivan et al, 2002).