Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
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 |
Resumo: | 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. |
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Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a reviewAvances en la aplicación de bacterias lácticas con funciones probióticas en la producción de fermentos lácticos: una revisiónAvanços da aplicação de bactérias ácido-láticas com funções probióticas na produção de fermentados láticos: uma revisãoconsumomicrobiota intestinalderivados lácteosmicrobiologia de alimentosmicrorganismosconsumomicrobiota intestinalderivados lácteosmicrobiología de los alimentosmicroorganismosconsumptiongut microbiotadairy derivativesfood microbiologymicroorganismsFoods 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.Los alimentos con alegaciones funcionales han ganado protagonismo debido a los beneficios para la salud asociados a su consumo. La mayoría de los productos lácteos provienen de la fermentación por bacterias del ácido láctico (BAL). Este grupo de microorganismos juega un papel importante en la fermentación de los productos alimenticios. Hay varias cepas en el mercado, que se utilizan en la fabricación de productos lácteos. Además de la caracterización sensorial, se sabe que algunas cepas de BAL tienen funciones probióticas. En vista de esto, este estudio tuvo como objetivo verificar los principales géneros de BAL utilizados en la producción de productos lácteos fermentados y su funcionalidad probiótica. A partir de la revisión bibliográfica en el presente trabajo, fue posible destacar los aportes que la inserción de BAL probióticas en la alimentación humana puede sumar a la salud, así como cuáles especies ya están autorizadas por la Agencia Nacional de Vigilancia Sanitaria (ANVISA) en la producción de alimentos y los que se encuentran en proceso de autorización/evaluación.Os alimentos com alegações funcionais têm ganhado destaque em virtude dos benefícios à saúde associados ao seu consumo. Produtos lácteos em sua maioria, são oriundos de fermentação por bactérias ácido-láticas (BAL). Esse grupo de microrganismos possui um grande papel no que diz respeito à fermentação de produtos alimentícios. Existem no mercado várias cepas, que são utilizadas na fabricação de produtos lácteos. Além da caracterização sensorial, é conhecido que algumas cepas de BAL apresentam funções probióticas. Frente a isso, este trabalho objetivou verificar os principais gêneros de BAL utilizados na produção de fermentados lácteos e sua funcionalidade probiótica. A partir da revisão bibliográfica no presente trabalho, foi possível evidenciar as contribuições que a inserção de BAL probióticas na alimentação humana pode agregar à saúde, assim como as espécies já autorizadas pela Agência Nacional de Vigilância Sanitária (ANVISA) na produção de alimentos e as que estão em processo de autorização/avaliação.Instituto Federal de Educação, Ciência e Tecnologia Fluminense2023-02-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/ziptext/htmlhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1821710.19180/1809-2667.v25n12023.18217Revista Vértices; Vol. 25 No. 1 (2023): Jan./Apr. ; e25118217Revista Vértices; Vol. 25 Núm. 1 (2023): ene./abr.; e25118217Revista Vértices; v. 25 n. 1 (2023): jan./abr. ; e251182171809-26671415-2843reponame:Vértices (Campos dos Goitacazes. Online)instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazesinstacron:IFFluminenseporhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217/16745https://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217/16744https://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217/16746Copyright (c) 2023 Daniel Saraiva Lopes, Paula Aparecida Martins Borges Bastos, Ligia Portugal Gomes Rebellohttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLopes, Daniel SaraivaBastos, Paula Aparecida Martins BorgesRebello, Ligia Portugal GomesLopes, Daniel SaraivaBastos, Paula Aparecida Martins BorgesRebello, Ligia Portugal GomesLopes, Daniel SaraivaBastos, Paula Aparecida Martins BorgesRebello, Ligia Portugal Gomes2023-05-05T17:05:43Zoai:ojs.editoraessentia.iff.edu.br:article/18217Revistahttps://essentiaeditora.iff.edu.br/index.php/vertices/PUBhttps://essentiaeditora.iff.edu.br/index.php/vertices/oaiessentia@iff.edu.br1809-26671415-2843opendoar:2023-05-05T17:05:43Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazesfalse |
dc.title.none.fl_str_mv |
Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review Avances en la aplicación de bacterias lácticas con funciones probióticas en la producción de fermentos lácticos: una revisión Avanços da aplicação de bactérias ácido-láticas com funções probióticas na produção de fermentados láticos: uma revisão |
title |
Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review |
spellingShingle |
Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review Lopes, Daniel Saraiva 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 |
title_short |
Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review |
title_full |
Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review |
title_fullStr |
Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review |
title_full_unstemmed |
Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review |
title_sort |
Advances in the application of lactic acid bacteria with probiotic functions in the production of lactic acid ferments: a review |
author |
Lopes, Daniel Saraiva |
author_facet |
Lopes, Daniel Saraiva Bastos, Paula Aparecida Martins Borges Rebello, Ligia Portugal Gomes |
author_role |
author |
author2 |
Bastos, Paula Aparecida Martins Borges Rebello, Ligia Portugal Gomes |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Lopes, Daniel Saraiva Bastos, Paula Aparecida Martins Borges Rebello, Ligia Portugal Gomes Lopes, Daniel Saraiva Bastos, Paula Aparecida Martins Borges Rebello, Ligia Portugal Gomes Lopes, Daniel Saraiva Bastos, Paula Aparecida Martins Borges Rebello, Ligia Portugal Gomes |
dc.subject.por.fl_str_mv |
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 |
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 |
description |
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. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-02-14 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217 10.19180/1809-2667.v25n12023.18217 |
url |
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217 |
identifier_str_mv |
10.19180/1809-2667.v25n12023.18217 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217/16745 https://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217/16744 https://editoraessentia.iff.edu.br/index.php/vertices/article/view/18217/16746 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/zip text/html |
dc.publisher.none.fl_str_mv |
Instituto Federal de Educação, Ciência e Tecnologia Fluminense |
publisher.none.fl_str_mv |
Instituto Federal de Educação, Ciência e Tecnologia Fluminense |
dc.source.none.fl_str_mv |
Revista Vértices; Vol. 25 No. 1 (2023): Jan./Apr. ; e25118217 Revista Vértices; Vol. 25 Núm. 1 (2023): ene./abr.; e25118217 Revista Vértices; v. 25 n. 1 (2023): jan./abr. ; e25118217 1809-2667 1415-2843 reponame:Vértices (Campos dos Goitacazes. Online) instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazes instacron:IFFluminense |
instname_str |
Centro Federal de Educação Tecnológica de Campos dos Goytacazes |
instacron_str |
IFFluminense |
institution |
IFFluminense |
reponame_str |
Vértices (Campos dos Goitacazes. Online) |
collection |
Vértices (Campos dos Goitacazes. Online) |
repository.name.fl_str_mv |
Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazes |
repository.mail.fl_str_mv |
essentia@iff.edu.br |
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