Abstract
Use of microbial systems for functional foods supplementation can be defined into fermentative process by starter cultures, use of probiotics microorganisms and use of microbial biomass. Scientific and technical aspects as related to use of microorganisms in functional foods supplementation are highly diverse and complex, since they have to deal with the viability of probiotic strains as well as with the safe production, nutritional composition and acceptability of the new product. However, limited information is available on the microorganisms which can be used in functional food supplements, as well as how to use these microorganisms and generation of products. This review reports details of this information. The data from this review can be useful to support the development of new functional products, with microbial supplementation, for the market. Key words: Kefir, yeast, microalgae, lactic acid bacteria, probiotic.
Highlights
Functional foods are a trend for industry for healthy eating and consumers’ interest as a new alternative to prevent diseases such as allergies, intestinal problems and cardiovascular diseases among others (Ahmed et al, 2013; Altay et al, 2013)
Use of microbial systems for functional foods supplementation can be defined into fermentative process by starter cultures, use of probiotics microorganisms and use of microbial biomass
Kefir is a beverage prepared by kefir grains fermentation in different substrates and is a combination of yeasts and bacteria's in a symbiotic polysaccharide matrix
Summary
Functional foods are a trend for industry for healthy eating and consumers’ interest as a new alternative to prevent diseases such as allergies, intestinal problems and cardiovascular diseases among others (Ahmed et al, 2013; Altay et al, 2013). The functional food microorganisms include lactic acid bacteria such as Lactobacillus, Lactococcus, Leuconostoc and Staphylococcus (Duarte et al, 2010; Magalhães et al, 2010) for fermented foods of plant or animal origin and Saccharomyces yeasts for alcohol production (Dhaliwal et al, 2011). Kefir grains has been used for fermentation of milk and fruits (Magalhães et al, 2010; Nalbantoglu et al, 2014). The microorganisms present in kefir grains are non-pathogenic bacteria and yeasts (Magalhães et al, 2010; Nalbantoglu et al, 2014).
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