Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review

• Autor(a) principal: Lopes, Daniel Saraiva
• Data de Publicação: 2023
• Outros Autores: Bastos, Paula Aparecida Martins Borges, Rebello, Ligia Portugal Gomes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Vértices (Campos dos Goitacazes. Online)
• Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217
• topic: consumo; microbiota intestinal; derivados lácteos; microbiologia de alimentos; microrganismos; consumo; microbiota intestinal; derivados lácteos; microbiología de los alimentos; microorganismos; consumption; gut microbiota; dairy derivatives; food microbiology; microorganisms

Foods with functional claims have gained prominence due to the health benefits associated with their consumption. Most dairy products come from fermentation by lactic acid bacteria (LAB). This group of microorganisms plays a major role in the fermentation of food products. There are several strains on the market, which are used in the manufacture of dairy products. In addition to sensory characterization, it is known that some strains of LAB have probiotic functions. In view of this, this study aimed to verify the main LAB genera used in the production of fermented dairy products and their probiotic functionality. From the bibliographic review in the present work, it was possible to highlight the contributions that the insertion of probiotic LAB in human food can add to health, as well as which species are already authorized by the National Health Surveillance Agency (ANVISA) in the production of food and those that are in the authorization/evaluation process.