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Title

Fermented dairy products

AuthorsPeláez, Carmen CSIC ORCID ; Martínez-Cuesta, M. Carmen CSIC ORCID ; Requena, Teresa CSIC ORCID
KeywordsYogurt
Probiotics
Kefir
Fermented dairy
Cheeses
Bioactive compounds
Issue Date2019
PublisherSpringer Nature
CitationHow Fermented Foods Feed a Healthy Gut Microbiota: 35-55 (2019)
AbstractThe microbiota of fermented dairy products contributes to the safety, flavor, and organoleptic qualities of the products. Moreover, metabolites obtained from the fermentation process enhance the milk nutritive value and digestibility, whereas dairy microorganisms could be the perfect carriers for reseeding the gut microbiota. The structural food matrix of fermented milk facilitates the delivery of viable microorganisms to the intestinal tract. Fermented dairy products may be beneficial to human health by improving lactose intolerance symptoms and for the production of bioactive compounds such as vitamins, gamma-amino butyric acid, exopolysaccharides, and bioactive peptides, among others. Also, fermented dairy products contribute to the modulation of the gut microbiota and the prevention of infections, inflammation, and cardiometabolic diseases. Furthermore, fermented dairy products constitute the hallmark of probiotics supply in the food market.
Publisher version (URL)https://doi.org/10.1007/978-3-030-28737-5_2
URIhttp://hdl.handle.net/10261/206230
DOI10.1007/978-3-030-28737-5_2
ISBN978-3-030-28736-8
Appears in Collections:(CIAL) Libros y partes de libros

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