The Influence of Bacteria of Lactic Acid Fermentation on Chemical Composition of Food

Page: 371

M. Rakická, A. Marko, E. Šturdík, M. Danihelová, S. Mošovská, and L. Juríková

Institute of Biochemistry, Nutrition and Health Protection, Slovak University of Technology, Bratislava

Keywords: fermentation, biochemical changes, lactic acid bacteria, probiotic bacteria

 

Food fermentation is a useful process, which can protect food from various pathogens, improves food safety and induces desirable changes of its organoleptic properties. The commonly used fermentation microorganisms are lactic acid bacteria. They often improve the quality and shelf life of foods and hence are irreplaceable in food industry. Most important are probiotic bacteria of Bifidobacterium and Lactobacillus genera. The probiotics protect human health from undesirable microorganisms in the digestive tract, stimulate the immune system in protection from cancer and moderate food allergy.

 

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