The antiviral activity of probiotic metabolites

Abstract

One of the most important characteristics of lactic acid bacteria (LAB) is the production of a large variety of active substances, such as acids, active ribosomal proteins, non-ribosomal peptide synthetase (NRPS), hydrogen peroxide, and other metabolites. In recent decades, several studies have evaluated the importance of these active substances in both the medical and food sectors. LAB have been used for several years in food fermentation to give good taste and protect the food against spoilage and pathogenic microorganisms. In this chapter, we focus on the antiviral activity of LAB metabolites.