Enzymes and other microbial bioproducts made from lactic acid bacteria are finding more and more uses in the food business. Various methods may be used, including mechanical, physical, chemical, enzymatic and combination approaches, to release intracellular products. For diverse microbial species, the various approaches have varying degrees of efficiency. Reports on disruption of bacterial cells pertinent to usage in the dairy industry are uncommon, in contrast to the abundance of publicly available material about yeasts and a handful of well-studied bacterial host cells, such Escherichia coli and Bacillus subtilis.

In general, lactic acid bacteria are included in many different dairy products such as yukrt and cheese of all kinds, in addition to other products.

The main purpose of this paper is to clarify the reasons for such a great international variety of actions by presenting some general rules on what happens to veterinary drugs administered to food-producing animals and emphasizing factors that determine concentrations of drug residues in milk and meat. Here, the term "residue" usually refers to the concentration of an active pharmaceutical ingredient in a food product, assuming that the substance is not present at a harmful level. Furthermore, the term "bioactive excretion" represents an important aspect of various drug residues, mainly related to the presence of pharmacologically active substances in animal excreta and their influence on the environment and non-target species.