6533b833fe1ef96bd129bfe4

RESEARCH PRODUCT

Functional and Nutritious Beverages Produced by Lactic Acid Bacteria

Paloma LópezRosa AznarRosa AznarMª Teresa DueñasAlba YépezAnnel M. Hernández-alcántaraMª Goretti Llamas-arribaMª Goretti Llamas-arriba

subject

education.field_of_studyAllergyFood industrybiologybusiness.industryPopulationfood and beveragesbiology.organism_classificationmedicine.diseaseLactic acidchemistry.chemical_compoundchemistryIntolerancesGenerally recognized as safemedicineFermentationFood sciencebusinesseducationBacteria

description

Abstract Currently, in the developed countries, there is a concern about leading a healthy lifestyle including eating “organic” and “functional” food. Moreover, in recent years, the percentage of the population with food allergies or intolerances has increased. Within this framework, lactic acid bacteria (LAB), which are able to ferment a variety of foodstuffs and also colonize the human digestive tract, can play a beneficial role. Many LAB strains have the generally recognized as safe (GRAS) status and are therefore being used in the food industry, especially to produce different types of fermented beverages, because they confer “functionality” to drinks due to the production of bioactive compounds.

yearjournalcountryeditionlanguage
2019-01-01
https://doi.org/10.1016/b978-0-12-816842-4.00012-5