“…Over the past decades, it has considerably gained research interest due to its potent probiotic characteristics, such as good antimicrobial activity [14,15], good adherence to intestinal cells [14,15], and the capability to produce useful metabolites such as bacteriocin and gamma-aminobutyric acid [16,17]. In addition, it has wide applications in the food industry, ranging from fish feed supplementation [18,19], starter culture for traditional sausage production [20], orange juice supplementation [21,22], and bio-preservative agents in food products [23]. However, during processing, storage, and consumption in the gastrointestinal tract (GIT), the probiotics are exposed to several environmental stresses, including heat, desiccation, and low pH, which reduce their viability [21,[24][25][26][27].…”