“…Some like Lactobacillus, Streptococcus, Pediococcus, and Enterococcus are cultivable and predominant microbes in fermented dairy products, and exert a positive role in human health following oral administration. They improve the balance of the microbial community in the intestine, confer protection against potential pathogenic bacteria, and prevent and/or cure intestinal diseases (Schiffrin et al, 1997;Gionchetti et al, 2000). These effects are mediated by production of antimicrobial metabolites such as organic acids (for example lactate, acetate, and butyrate), hydrogen peroxide, and bacteriocins, and competition with harmful bacteria for nutrients or adhesion receptors (Hudault et al, 1997;Fons et al, 2000).…”