PubAg

Main content area

Novel insights into the microbiology of fermented dairy foods

Author:
Macori, Guerrino, Cotter, Paul D
Source:
Current opinion in biotechnology 2018 v.49 pp. 172-178
ISSN:
0958-1669
Subject:
dairy products, fermentation, food preservation, food safety, genetic variation, health promotion, microorganisms
Abstract:
Fermentation is a traditional approach to food preservation that, in addition to improving food safety, also confers enhanced organoleptic, nutritional, and health-promoting attributes upon those foods.Dairy products can be fermented by a diverse microbiota. The accompanying microbes can be studied using a variety of different, including ‘omics’-based, approaches that can reveal their composition and functionality. These methods have increasingly been recently applied to study fermented dairy foods from the perspective of genetic diversity, functionality and succession. The insights provided by these studies are summarised in this review.
Agid:
5825379