Foods are now regarded not only in terms of taste and immediate nutritional needs but also in terms of their potential to enhance our health and well-being. Thus, there is a growing interest in food ingredients with useful bioactive properties… such as in lactic acid bacteria (LAB) and bifidobacteria with antagonistic activity against pathogenic micro-organisms is growing.
Some strains of this lactic acid bacteria can generate bioactive molecules including ethanol, formic acid, fatty acids, hydrogen peroxide, and have antimicrobial activity: Lactobacillus and Bifidobacterium.
Most importantly Lactobacillus rhamnosus.
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