Lactic Acid Fermentation as Biotechnological Method for Obtaining Milk-Based Special-Diet and Therapeutic Foods

ABSTRACTLactic acid fermentation due to metabolism of lactobacilli is a biotechnological method for obtaining milk-based special diet and therapeutic foods. There are several potential health or nutritional benefits possible from some species of lactic acid bacteria: improved nutritional value of food, control of intestinal infections, improved digestion of lactose, control of some types of cancer and control of serum cholesterol levels. In selecting a culture to produce a specific benefit it is necessary to consider not only the wide variation among species of the lactic acid bacteria but also that among strains within given species. In ELBY Engineering-G available now are strains of lactic acid bacteria and symbiotic starters ensuring that associated growth proceeds in the fermented milk products. On this basis, special-diet and therapeutic foods with the characteristics desired were obtained. The lactic acid cultures of L. bulgaricus display antagonistic properties against harmful microflora within foo...