Lactic acid bacteria play an important role in the food industry due to their significant contributions to the flavor, texture, sensory characteristics, therapeutic properties, and nutritional value of many food products. This group includes several genera such as Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Leuconostoc, Pediococcus, and Weisella that produce lactic acid through fermentation. Lactic acid bacteria are widely used in the production of fermented foods and beverages like cheeses, yogurts, kefir, kimchi, kombucha, sauerkraut and others,