Application of lactic acid bacteria in new functional foods

Abstract

The contribution of Functional Foods (FF), natural or processed, is one of the most promising strategies in the field of the nutrition. In this context, the application of the lactic acid bacteria in the development of FF constitute an important segment of the food industry since they exert a great influence in the maintenance of the intestinal function. Moreover, this group of microorganisms improves the immunological state, acts like barrier in the colonization by intestinal pathogens and bacterial dissemination, participates on lactose metabolization, modulates the lipid profile, provides oligoelements (vitamins), among other functions. The versatility of this group of bacteria stimulates the continuous search of new raw materials (soybean, juice, vegetables, flours, cereals, etc) for the development of innovative products with enhanced characteristics from nutritional, technological, economic, and social aspect.