Public release date: 28-Jan-2009
Lactic acid, beneficial for health Martín Platero highlights that this type of bacteria “could be especially beneficial for human health, as they cause fermentation in lactose, acidify the PH and therefore prevent development of pathogen microorganisms”. Part of the microorganisms produce numerous antimicrobial compounds of protein nature known as bacteriocines, very active substances against pathogens and other microorganisms which alter food.
According to the study carried out at the UGR, the most abundant species found in such craft cheese are Lactobacillus paracasei, Lb. plantarum and Lactococcus lactis. The latter is one of the species most commonly found in yoghurt.
The results of this work have been partially published in the scientific journals Applied and Enviromental Microbiology, International Journal of Food Microbiology y Analytical Biochemistry
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