| http://www.w3.org/ns/prov#value | - LAB were first isolated from milk (Carr et al., 2002; Metchnikoff, 1908; Sandine et al., 1972) and have since been found in such foods and fermented products as meat, milk products, vegetables, beverages and bakery products (Aukrust and Blom, 1992; Caplice and Fitzgerald, 1999; Harris et al., 1992; Gobbetti and Corsetti, 1997; Jay, 2000; Liu, 2003; Lonvaud-Funel, 2001; O??Sullivan et al., 2002).
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