Evaluation of Minimal Nutritional Requirements of Lactic Acid Bacteria Used in Functional Foods

HEBERT, E.M.; RAYA, R.R.; SAVOY DE GIORI, G.

Environmental Microbiology. Series Methods in Biotechnology.

Humana Press Inc

Lugar: Totowa, New Jersey; Año: 2004; p. 139 - 148

The lactic acid bacteria (LAB) are important industrial microorganisms because of their role in food fermentations, especially dairy products. In addition, it has been showed that LAB exhibit a range of physiological and therapeutic effects in the consumers, including immune stimulation, pathogen exclusion, production of bioactive peptides, and health-related products (1). Foods containing such bacteria are included within “functional foods” category and are described as foods that promote health beyond providing basic nutrition.