Indigenous probiotic microorganisms in fermented foods

Fusco, Vincenzina; Chieffi, Daniele; Benomar, Nabil; Abriouel, Hikmate

doi:10.1016/b978-0-323-89908-6.00014-5

Cited by 4 publications

(2 citation statements)

References 194 publications

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“…Raw milk or thermized/boiled milk may be subjected to (i) natural fermentation, (ii) blackslopping or (iii) adjunct of commercial starter or single/multiple autochthonous microbial cultures. Depending on the raw materials used, the production step, the equipment and the manufacturing environment involved, the metabolic activity of the resulting specific microbiota is responsible for the final textural, sensorial, and probiotic features of each fermented milk and dairy product [28][29][30][31][32][33][34][35][36][37][38][39]. Within the microbiota responsible for the transformation of milk into fermented milk and dairy products, a pivotal role is played by lactic acid bacteria (LABs) while yeasts are arising as important contributors for their technological and probiotic attributes [39].…”

Section: Probiotics In Milk and Milk-derived Productsmentioning

confidence: 99%

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

Quintieri,

Fanelli,

Monaci

et al. 2024

Foods

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Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with an important role in adult health. Milk and dairy products naturally containing or with added probiotics have healthy functional food properties. Indeed, probiotic microorganisms, which beneficially affect the host by improving the intestinal microbial balance, are recognized to affect the immune response and other important biological functions. In addition to macronutrients and micronutrients, biologically active peptides (BPAs) have been identified within the amino acid sequences of native milk proteins; hydrolytic reactions, such as those catalyzed by digestive enzymes, result in their release. BPAs directly influence numerous biological pathways evoking behavioral, gastrointestinal, hormonal, immunological, neurological, and nutritional responses. The addition of BPAs to food products or application in drug development could improve consumer health and provide therapeutic strategies for the treatment or prevention of diseases. Herein, we review the scientific literature on probiotics, BPAs in milk and dairy products, with special attention to milk from minor species (buffalo, sheep, camel, yak, donkey, etc.); safety assessment will be also taken into consideration. Finally, recent advances in foodomics to unveil the probiotic role in human health and discover novel active peptide sequences will also be provided.

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Section: Probiotics In Milk and Milk-derived Productsmentioning

confidence: 99%

Milk and Its Derivatives as Sources of Components and Microorganisms with Health-Promoting Properties: Probiotics and Bioactive Peptides

Quintieri,

Fanelli,

Monaci

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…Numerous and heterogeneous populations of beneficial microorganisms originating from raw materials, equipment, and production and processing environments can affect the fermentation process by their metabolic activities, allowing for the enhancement of the nutritional value, sensory characteristics, overall quality, safety, and shelf-life of final food products [ 1 , 2 , 3 ]. In addition to the beneficial technological microorganisms, probiotic microorganisms or living microorganisms genetically similar to strains used as probiotics may occur in fermented foods, which may provide health benefits beyond those of the starting food materials [ 4 , 5 , 6 ].…”

mentioning

confidence: 99%