Table 2. Most relevant species/subspecies of probiotic bacteria successfully added to cheese

Lactobacillus	Bifidobacterium	Others
Lactobacillus acidophilus	Bifidobacterium animalis	Enterococcus faecalis
Lactobacillus casei	B. animalis ssp. lactis	Enterococcus faecium
L. casei ssp. pseudoplantarum	Bifidobacterium breve	Lactococcus lactis
L. casei ssp. rhamnosus	Bfidobacterium infantis	Leuconostoc paramesenteroides
Lactobacillus delbrueckii ssp. bulgaricus	Bifidobacterium lactis	Propionibacterium freudenreichii ssp. shermanii
L. delbrueckii ssp. lactis	Bifidobacterium longum	Streptococcus thermophilus
Lactobacillus gasseri
Lactobacillus paracasei
Lactobacillus plantarum
Lactobacillus rhamnosus
Lactobacillus salivarius

1) Species including candidate strains or of possible potential use as probiotics.
Data from Castro et al. [22].