Probiotic Lactic Acid Bacteria: A Review

  1. Quinto, Emiliano J. 1
  2. Jiménez, Pilar 1
  3. Caro, Irma 1
  4. Tejero, Jesús 1
  5. Mateo, Javier 2
  6. Girbés, Tomás 1
  1. 1 Universidad de Valladolid
    info

    Universidad de Valladolid

    Valladolid, España

    ROR https://ror.org/01fvbaw18

  2. 2 Universidad de León
    info

    Universidad de León

    León, España

    ROR https://ror.org/02tzt0b78

Aldizkaria:
Food and Nutrition Sciences

ISSN: 2157-944X,  2157-9458

Argitalpen urtea: 2014

Alea: 05

Zenbakia: 18

Orrialdeak: 1765-1775

Mota: Artikulua

DOI: 10.4236/FNS.2014.518190 GOOGLE SCHOLAR lock_openSarbide irekia editor

Beste argitalpen batzuk: Food and Nutrition Sciences

Garapen Iraunkorreko Helburuak

Laburpena

Lactic acid bacteria (LAB) play a critical role in food production and health maintenance. There is an increasing interest in these species to reveal the many possible health benefits associated with them. The actions of LAB are species and strain specific, and depend on the amount of bacteria available in the gastrointestinal tract. Consumers are very concerned of chemical preservatives and processed foods. However, products with or processed with LAB are accepted as a natural way to preserve food and promote health. This paper aimed to review the recent data in regard to the role of probiotic LAB in the preservation of foods, in the immunomodulation in the gastrointestinal tract, and in its health benefits

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