USE OF LACTIC ACID BACTERIA FOR PRODUCTION OF ANTIMICROBIAL AND HYPOALLERGENIC PRODUCTS

J.-M. CHOBERT; H. RABESONA; Y. CHOISET; Y. POPOV; F. TKHRUNI; A. KULIYEV; A. AHMADOVA; I. IVANOVA; S. DANOVA; I. ILIEV; S. EL-GHAISH; M. SITOHY; V. MAZO; S. SHEVELEVA; N. KARLIKANOVA; V. LANINA; M. PESCUMA; E.M. HÉBERT; F. MOZZI; G. FONT DE VALDEZ; T. HAERTLÉ

Moscu

Simposio; Pre- and probiotics in the food industry. A healthy food for populations; 2011

The dimension of the phenomenon of the multi-resistance of pathogenic agents against contemporary conventional antibiotics, the emergence of new infectious agents, the reinforced requirements in the food supply microbiological security, discovery of new techniques of food bio preservation, new antibiotics, new targets and the development of the food vectors of the probiotic bacteria form the new challenges for modern biotechnology and biosciences. The interest of consumers for many fermented food products such as dairy products, fermented vegetables and meats has increased considerably in recent years thanks to positive perception of impact on consumer health considered generally as beneficial. Severe agricultural and economic crises of the recent years such as mad cow and foot and mouth disease, avian influenza, to name only the few, indicate how important is the sanitary status of the consumed food products and how deep and economically devastating may become outbreaks of food borne infections and resulting consumer fears and panics. Hence, there is an evident need for search of novel ways and new food preservation agents, preferably of natural origins and preferably produced by relatively well-known and widely accepted organisms. As far as this is concerned the LAB possessing GRAS status are very good candidates. It is also claimed that the onset of food allergies is on the significant rise, inflicting especially infant part of the EC population. According to epidemiological French sources about 10% increase per annum of a number of children allergic to different foods is registered every year. In some cases, very acute allergic reactions to consumed foods and to dairy proteins in particular, are leading to severe anaphylaxis. In such perspective it may be expected that well described and well studied influence of the fermentative processing of foods and in particular the dairy food systems would contribute to the decrease of adverse allergenic reactions because of the difference in allergen presentation or simply because of the pre-prandial proteolysis happening in this particular case in fermented dairy systems. Again as in case of antimicrobial actions of LAB, it may be expected that the well managed transformation of fermented cheeses, milks, matsuns, kefirs, and yogurts using appropriate LAB strains could create multiple hypoallergenic products if not for all, then at least for some classes of allergic patients. This possibility stimulates the interest of our consortium to address these issues driven in the first place by consumer health needs and Food Safety concerns and in second place by general social and market demands.