Role of Microorganisms Present in Dairy Fermented Products in Health and Disease

The remaining three articles deal with the release of beneficial compounds by lactic acid bacteria and bifidobacteria in fermented dairy products. [...]one article shows the capacity of lactic acid bacteria isolated from alpine traditional raw cow's milk cheese to produce γ-aminobutyric acid (...

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Published inBioMed research international Vol. 2015; pp. 204173 - 2
Main Authors de los Reyes-Gavilán, Clara G., Fernández, María, Hudson, John Andrew, Korpela, Riitta
Format Journal Article
LanguageEnglish
Published United States Hindawi Publishing Corporation 01.01.2015
John Wiley & Sons, Inc
Hindawi Limited
Subjects
Acids
Antimicrobial agents
Bacteria
Biomedical research
Dairy industry
Dairy products
Dairy Products - microbiology
Disease
Fermentation
Fermented foods
Food
Food Microbiology
Food safety
Humans
Medical research
Milk
Nutrition
Polyphenols
Probiotics
Properties
R&D
Research & development
Testing
United States
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Summary:The remaining three articles deal with the release of beneficial compounds by lactic acid bacteria and bifidobacteria in fermented dairy products. [...]one article shows the capacity of lactic acid bacteria isolated from alpine traditional raw cow's milk cheese to produce γ-aminobutyric acid (E. Franciosi et al.) whereas another article (M. Gagnon et al.) analyzed the bioaccessibility of antioxidants during simulated digestion of milk that has been fermented by several strains of Bifidobacterium longum subsp. longum. [...]three papers deal with the role of lactic acid bacteria in the safety of fermented dairy products.
Bibliography:ObjectType-Article-1
content type line 23
SourceType-Scholarly Journals-1
ISSN:2314-6133
2314-6141
DOI:10.1155/2015/204173