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Title

Impact on human health of microorganisms present in fermented dairy products: An overview

AuthorsFernández García, María ; Hudson, J. Andrew; Korpela, Riitta; González de los Reyes-Gavilán, Clara
Issue Date2015
PublisherHindawi Publishing Corporation
CitationBioMed Research International 2015: 412714 (2015)
AbstractFermented dairy products provide nutrients in our diet, some of which are produced by the action of microorganisms during fermentation. These products can be populated by a diverse microbiota that impacts the organoleptic and physicochemical characteristics foods as well as human health. Acidification is carried out by starter lactic acid bacteria (LAB) whereas other LAB, moulds, and yeasts become dominant during ripening and contribute to the development of aroma and texture in dairy products. Probiotics are generally part of the nonstarter microbiota, and their use has been extended in recent years. Fermented dairy products can contain beneficial compounds, which are produced by the metabolic activity of their microbiota (vitamins, conjugated linoleic acid, bioactive peptides, and gamma-aminobutyric acid, among others). Some microorganisms can also release toxic compounds, the most notorious being biogenic amines and aflatoxins. Though generally considered safe, fermented dairy products can be contaminated by pathogens. If proliferation occurs during manufacture or storage, they can cause sporadic cases or outbreaks of disease. This paper provides an overview on the current state of different aspects of the research on microorganisms present in dairy products in the light of their positive or negative impact on human health. © 2015 María Fernández et al.
Publisher version (URL)https://doi.org/10.1155/2015/412714
URIhttp://hdl.handle.net/10261/143002
DOI10.1155/2015/412714
Identifiersissn: 2314-6141
Appears in Collections:(IPLA) Artículos
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