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Lactic acid bacteria (LAB) comprise a wide range of genetically distinct bacterial genera, which are highly significant to the food industry and are routinely used in various fermented food products, including dairy products, plant products, and meat [1]. LAB are used in food products for the reduction of food spoilage and extending the shelf life of food products. Today, the beneficial health effects of the bacterial genera belonging to LAB, especially Bifidobacterium spp. and Lactobacillus spp., have resulted in their increased applications for the production of healthy products, which are referred to as probiotics [2]. Journal of Human, Environment, and Health Promotion

The Isolation and Identification of Dominant Lactic Acid Bacteria by the Sequencing of the 16S rRNA in Traditional Cheese (Khiki) in Semnan, Iran