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dc.contributor.authorLinares, Daniel M.*
dc.contributor.authorGómez, Carolina*
dc.contributor.authorRenes, Erica*
dc.contributor.authorFresno, José M.*
dc.contributor.authorTornadijo, María E.*
dc.contributor.authorRoss, R Paul*
dc.contributor.authorStanton, Catherine*
dc.date.accessioned2018-12-10T12:52:15Z
dc.date.available2018-12-10T12:52:15Z
dc.date.issued2017-05-18
dc.identifier.citationLinares DM, Gómez C, Renes E, Fresno JM, Tornadijo ME, Ross RP, and Stanton C (2017) Lactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foods. Front. Microbiol. 8:846. doi: 10.3389/fmicb.2017.00846en_US
dc.identifier.urihttp://hdl.handle.net/11019/1645
dc.descriptionpeer-revieweden_US
dc.description.abstractConsumer interest in healthy lifestyle and health-promoting natural products is a major driving force for the increasing global demand of biofunctional dairy foods. A number of commercial sources sell synthetic formulations of bioactive substances for use as dietary supplements. However, the bioactive-enrichment of health-oriented foods by naturally occurring microorganisms during dairy fermentation is in increased demand. While participating in milk fermentation, lactic acid bacteria can be exploited in situ as microbial sources for naturally enriching dairy products with a broad range of bioactive components that may cover different health aspects. Several of these bioactive metabolites are industrially and economically important, as they are claimed to exert diverse health-promoting activities on the consumer, such as anti-hypertensive, anti-inflammatory, and anti-diabetic, anti-oxidative, immune-modulatory, anti-cholesterolemic, or microbiome modulation. This review aims at discussing the potential of these health-supporting bacteria as starter or adjunct cultures for the elaboration of dairy foods with a broad spectrum of new functional properties and added value.en_US
dc.description.sponsorshipThis work was funded by the JPI Food Processing for Health funded by the LONGLIFE Project and the APC Microbiome Institute, a Centre for Science and Technology (CSET) funded by the Science Foundation Ireland (SFI), through the Irish Government’s National Development Plan. The authors are grateful to the University of León (León, Spain) for granting a Ph.D. fellowship to ER.
dc.language.isoenen_US
dc.publisherFrontiersen_US
dc.relation.ispartofseriesFrontiers in Microbiology;
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectlactic acid bacteriaen_US
dc.subjectbifidobacteriaen_US
dc.subjecthealthen_US
dc.subjectbioactiveen_US
dc.subjectprobioticen_US
dc.subjectbiofunctional fooden_US
dc.titleLactic Acid Bacteria and Bifidobacteria with Potential to Design Natural Biofunctional Health-Promoting Dairy Foodsen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.3389/fmicb.2017.00846
dc.contributor.sponsorScience Foundation Irelanden_US
refterms.dateFOA2018-12-10T12:52:16Z


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