Probiotic Potential of Lactic Acid Bacteria from Traditional Fermented Dairy and Meat Products: Assessment by In Vitro Tests and Molecular Characterization

Foteini G Pavli^1,2, Anthoula A Argyri¹, Olga S Papadopoulou¹, George-John E Nychas², Nikos G Chorianopoulos^1* and Chrysoula C Tassou¹

¹Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, 14123, Greece, E-mail: pavli_g@gmail.com

²Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece, E-mail: pavli_g@gmail.com

^*Corresponding Author: Dr. Nikos G Chorianopoulos, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization-DEMETER, Sof. Venizelou 1, Lycovrissi, 14123, Greece, Tel: +302102845940 Email: