Explanation:

Statement 1: The antibacterial and antifungal activity of Lactobacillus species relies on production of bacteriocins and low molecular weight compounds that inhibits these microorganisms. For e.g. Lactobacillus species produce hydrogen peroxide which inhibits the growth and virulence of the fungal pathogen Candida albicans in vitro and in vivo.

Statement 2: Some Lactobacillus species are used as starter cultures inindustry for controlled fermentation in the production of yogurt, cheese, sauerkraut, pickles, beer, cider, kimchi, cocoa, kefir, and other fermented foods, as well as animal feeds.