Abstract
Lactic acid bacteria (LAB) and probiotics have been used for a long time as starter cultures and functional adjuncts for the production of fermented functional foods and beverages. In fact, throughout sustainable fermentation processes, they can increase the food product safety and improve shelf life, at the same time, also food nutritional, organoleptic, technological, and functional properties. The proper use of microbial cultures can enhance the added value of specific fermented foods increasing the bioavailability of bioactive compounds (antioxidant compounds, functional peptides, unsaturated long-chain fatty acids etc.), having a positive biological role on human health. On the other hand, the selection of tailor-made starter and functional cultures can increase the gamma of specific foods for specific consumer's category. Thus, in this scenario, this chapter is aimed to give an overview on the applicative potentialities of LAB, used as starters or functional adjuncts, and to increase functionality of fermented dairy products and beverages, increasing also the sustainability of the entire considered processes.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
