Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/71523
Type: Artigo de periódico
Title: SCIENTIFIC AND TECHNOLOGICAL ASPECTS OF USING PROBIOTIC CULTURES TO PRODUCE FERMENTED DAIRY PRODUCTS: REVIEW
Author: Ballus, CA
Klajn, VM
Cunha, MF
De Oliveira, ML
Fiorentini, AM
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.
Subject: FERMENTATION
PROBIOTICS
PREBIOTICS
EXOPOLYSACCHARIDES
FUNCTIONAL FOODS
Country: Brasil
Editor: Centro Pesquisa Processamento Alimentos
Rights: aberto
Date Issue: 2010
Appears in Collections:Artigos e Materiais de Revistas Científicas - Unicamp

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