دانلود کتاب پیشرفت در محصولات میکروبی لبنیات

Fermented dairy products are popular because of the high nutritional value and health promoting properties including alleviation of numerous health conditions. This valuable health promoting attribute is imparted by peptides and exopolysaccharides (EPSs), which have bioactive properties such as hypocholesterolemic, antimicrobial, antioxidative, and immunomodulatory activities. The strains which produce such peptides and EPSs are being studied for incorporation into fermented dairy products. There is also a need to relate industrially important characteristics of the lactic acid bacteria (LAB) with their genomic characteristics in order to exploit their metabolic potential to the optimum level. The LAB strains which are commonly used in fermented dairy products have attributes which can be exploited with the application of metabolic engineering and genome scale metabolic models (Stefanovic et al., 2017). The advances in genomic studies of LAB include improvement in flavor, texture and prevention of phage attacks. Microencapsulation technologies are being suggested as the future of probiotics, to ensure safe passage through the gastrointestinal tract (GIT) of viable probiotic bacteria. The trend of cultured bio-yogurts or cultured probiotic milk and probiotic beverages is the potential solution for lactose intolerant people. The future of fermented dairy products also includes advancements in packaging such as the use of sensors; nanotechnology to device smart packaging technologies to maintain viability of the probiotic strains present in the fermented dairy product.