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Research shows that LAB, especially in milk and milk products, are widely available in nature and used as starter cultures for fermentation in dairy industries. On order to shorten the fermentation process and to reduce the risk of fermentation failure, it is necessary to consciously select and use a starting culture (Leroy & De Vuyst, 2004). Despite the limited commercial availability of new starter cultures, LAB can replace chemical additives and help to provide attractive and diverse food products (Pidcock et al., 2002). LAB have recently gained growing interest due to their proteolytic activities and use as protective cultures (Tulini et al., 2016).

Maldi-tof mass spectrometry for the identification and detection of antimicrobial activity of lactic acid bacteria isolated from local cheeses