SCIENTIFIC AND TECHNOLOGICAL ASPECTS OF USING PROBIOTIC CULTURES TO PRODUCE FERMENTED DAIRY PRODUCTS: REVIEW

Authors

  • CRISTIANO AUGUSTO BALLUS Universidade Estadual de Campinas
  • VERA MARIA KLAJN Universidade Federal de Pelotas
  • MÁRCIO FERRAZ CUNHA Universidade de Uberaba
  • MARLON LEONARDO DE OLIVEIRA Universidade Regional do Noroeste do Estado do Rio Grande do Sul
  • ÂNGELA MARIA FIORENTINI Universidade Federal de Pelotas

DOI:

https://doi.org/10.5380/cep.v28i1.17900

Keywords:

FERMENTAÇÃO, PROBIÓTICOS, PREBIÓTICOS, EXOPOLISSACARÍDEOS, ALIMENTOS FUNCIONAIS.

Abstract

The present work by means of a literature review had the aim of presenting the health benefits of probiotic dairy products ingestion and the countless scientific and technological aspects related to their processing. Moreover, it points out the utilization of exopolysaccharide-producing strains of lactic acid bacteria, as well as the development of new classes of functional products combined to probiotic microorganisms and prebiotics compounds (synbiotic foods). Selection of a microorganism with probiotic properties requires the observation of three factors: safety, functional characteristics and technological characteristics. Therefore, when observed all the approached aspects it will be possible to obtain a probiotic product with the quality required and in its maximum functionality.

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Published

2010-07-08

How to Cite

BALLUS, C. A., KLAJN, V. M., CUNHA, M. F., OLIVEIRA, M. L. D., & FIORENTINI, ÂNGELA M. (2010). SCIENTIFIC AND TECHNOLOGICAL ASPECTS OF USING PROBIOTIC CULTURES TO PRODUCE FERMENTED DAIRY PRODUCTS: REVIEW. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 28(1). https://doi.org/10.5380/cep.v28i1.17900

Issue

Vol. 28 No. 1 (2010)

Section

Artigos

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