Lactic Acid Fermentation as Biotechnological Method for Obtaining Milk-Based Special-Diet and Therapeutic Foods

Abstract

Lactic acid fermentation due to metabolism of lactobacilli is a biotechnological method for obtaining milk-based special diet and therapeutic foods. There are several potential health or nutritional benefits possible from some species of lactic acid bacteria: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer and control of serum cholesterol levels. In selecting a culture to produce a specific benefit it is necessary to consider not only the wide variation among species of the lactic acid bacteria but also that among strains within given species. In ELBY Engineering-G available now are strains of lactic acid bacteria and symbiotic starters ensuring that associated growth proceeds in the fermented milk products. On this basis, special-diet and therapeutic foods with the characteristics desired were obtained. The lactic acid cultures of L. bulgaricus display antagonistic properties against harmful microflora within food products as well as within the human body.