Lactic acid bacteria are among the most important groups of microorganisms used in food fermentations. They contribute to the taste and texture of fermented products and inhibit food spoilage bacteria by producing growth-inhibiting substances and large amounts of lactic acid. Lactic acid bacteria, particularly the rod-shaped lactobacilli, are generally regarded as being of a friendly disposition. They are members of the normal microbial ecosystem in the intestinal tract and seem to play a key role in maintaining stability and diversity of the gut microbiome. Although many genera of bacteria produce lactic acid as primary or secondary fermentation products, typical lactic acid bacteria are those of the Lactobacillales order, including the following genera: Lactobacillus, Carnobacterium, Lactococcus, Streptococcus, Enterococcus, Vagococcus, Leuconostoc, Oenococcus, The use of lysozyme can be an important tool in controlling lactic acid bacteria. Lysozyme is a natural enzyme used to inhibit or suppress gram + lactic acid bacteria, such as Lactobacillus, Pediococcus and Oenococcus. Probiotics are defined as "live microorganisms that, when administered in adequate amounts, confer a health benefit on the host." One of the most significant groups of probiotic organisms are the lactic acid bacteria, commonly used in fermented dairy products. These bacteria have a long history of safe use in food