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Human health is deemed to be maintained by the crosstalk among the body and probiotic bacteria. Disruptions in this composition are associated with the pathogenesis of numerous diseases. Through modernization, traditional foods consumption has been abandoned and native food starters have been substituted with industrial products. Hence, we aimed to isolate and evaluate probiotic bacteria from traditional fermented foods which can be used as probiotics as well as starter cultures in food industry and in medicine against antibiotic resistant pathogenes. To this end, an intact village was recognized in the Republic of Azerbaijan with traditional dairy products, yielding a variety of potential probiotics.

Antagonistic activity of probiotic lactobacilli against human enteropathogenic bacteria in homemade tvorog curd cheese from Azerbaijan