Sørensen, H.M.; Rochfort, K.D.; Maye, S.; MacLeod, G.; Loscher, C.; Brabazon, D.; Freeland, B. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects. Nutrients2023, 15, 4754.
Sørensen, H.M.; Rochfort, K.D.; Maye, S.; MacLeod, G.; Loscher, C.; Brabazon, D.; Freeland, B. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects. Nutrients 2023, 15, 4754.
Sørensen, H.M.; Rochfort, K.D.; Maye, S.; MacLeod, G.; Loscher, C.; Brabazon, D.; Freeland, B. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects. Nutrients2023, 15, 4754.
Sørensen, H.M.; Rochfort, K.D.; Maye, S.; MacLeod, G.; Loscher, C.; Brabazon, D.; Freeland, B. Bioactive Ingredients from Dairy-Based Lactic Acid Bacterial Fermentations for Functional Food Production and Their Health Effects. Nutrients 2023, 15, 4754.
Abstract
Lactic acid bacteria are traditionally applied in a variety of fermented food products and have the capability to produce a wide range of bioactive ingredients during fermentation including vitamins, bacteriocins, bioactive peptides and bioactive compounds. The bioactivity and health benefits associated with these ingredients have gained interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
