Προβιοτικοί μικροοργανισμοί στα ζυμώμενα προιόντα γάλακτος. Οι τάσεις στη σύγχρονη εποχή.

Abstract

The subject of this thesis is the probiotic microorganisms in fermented milk products and the modern trends about them. The most well-known foods produced by fermenting milk are cheese, yogurt, butter, kefir, koumis, sour milk and dahi. The most important probiotic organisms are bacterial strains of the families Lactobacillus, Lactococcus, Streptococcus, Enterococcus, Pediococcus, Bifidobacterium and Propionibacterium, as well as yeasts. Probiotic foods provide significant health benefits to the consumer. Indicatively, it is mentioned that they are considered to help maintain the intestinal microflora and to protect against gastrointestinal pathogens, strengthen the immune system, to facilitate digestion, to have anti-cancer action. According to modern health and nutrition standards, the demand for functional food has increased significantly in recent decades. 60-70% of their market is occupied by probiotic foods. There is a tendency for many dairy products that traditionally did not belong to this category to be enhanced by the addition of probiotic bacteria, such as ice cream or milk powder. Efforts are also being made to make probiotics act as substitutes for certain drugs, even antibiotics. With the help of Genetic Engineering, some of their functional characteristics are enhanced and with the use of new techniques such as encapsulation, their viability is improved.