Probiotics and fermented dairy foods - a review

• Autor(a) principal: Wendling, Luana Katzuke
• Data de Publicação: 2013
• Outros Autores: Weschenfer, Simone
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
• Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/50
• topic: microorganisms; fermented milk; health benefits.; micro-organismos; leites fermentados; benefícios à saúde.

The aim of this paper was to perform a literature review of probiotics and their related benefits, regarding their presence in fermented milk foods, particularly in fermented milk. The functional foods are the ones that provide basic nutrition and bring satisfactory benefits to health. They include the probiotics which are living microorganisms that benefit human health. Probiotics are widely used in dairy industries, especially in fermented milk due to their easy adaptation to milk which is an ingredient used in formulations. Several benefits are associated with the consumption of food and supplements which contain probiotics microorganisms, such as in the prevention as in colon cancer, lactose intolerance, and antimicrobial activity, among others. Studies should be carried out in order to have a greater knowledge of the benefits conferred by probiotics in order to increase its use and promote the health of the population.