Over the last few decades, antibiotics have been widely used in animal production to enhance livestock growth and/or to prevent and treat disease (Bengtsson & Greko, 2014). At the same time, the global use of antibiotics has contributed to an increase in antibiotic-resistant bacteria, which can be transmitted to human beings (Garcia et al., 2020). The rise of antibiotic resistance is a worldwide threat, with an estimated death rate of 700,000 deaths per year and a predicted 10,000,000 deaths by 2050 (Interagency Coordination Group on Antimicrobial Resistance, 2019). As a result, the use of antibiotics has been restricted in many countries, following a ban on use for animal growth promotion in Sweden in 1986 (Mingmongkolchai & Panbangred, 2018). Consequently, there is a growing interest in alternatives to antibiotics, including probiotic lactic acid bacteria (LAB; Hiruta, 2015). Labs are widely distributed in nature and have a long history of safe consumption as animal feed or human food. Recently, various species and strains of LAB have been recognized as probiotics, a term that refers to a "live microorganism[s] which when administered in adequate amounts confer a health benefit on the host" (Hill et al., 2014). Some species and strains even exert (in their dead form) health-promoting effects on the host, a phenomenon called paraprobiotics (Taverniti & Guglielmetti, 2011). When alive, probiotics can produce antimicrobial substances, adhere to the intestine, and compete with other bacteria, thereby inhibiting colonization by pathogenic bacteria and improving the intestinal environment. Probiotics also can modulate the immune responses and gastrointestinal