Overview of the Functional Lactic Acid Bacteria in Fermented Milk Products

Trends and challenges for the application of probiotic lactic acid bacteria in functional foods

“…Additionally, the growth and viability of probiotic bacteria in the food matrix depend on the species and strains of the bacteria used, pH, presence of hydrogen peroxide and dissolved oxygen, concentration of metabolites, such as lactic and acetic acid, average buffering capacity, storage temperature, nature of the ingredients added, and the presence of competing and inhibiting microorganisms (MEYBODI et al, 2020;RAMOS et al, 2020). Furthermore, probiotic strains must also attend many technological criteria, such as to be easily cultivated in large scale, present genetic stability and be able to maintain its viability in food products and supplements (PENNA et al, 2015). During fermentation, the growth of probiotic bacteria in milk is slow and their surviving rate during storage is low.…”

“…LAB ferment the food matrix and can improve the sensory properties, the nutritional value, and play an important role in food safety. Moreover, some of them can beneficially modulate the host' metabolism; those are known as probiotics (PENNA et al, 2015;BORGES et al, 2019). Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit to the host (HILL et al, 2014).…”