Year: 2012 | Month: December | volume 1 | Issue 1
Methods for isolation, characterization and identification of probiotic bacteria to be used in functional foods
Abstract: <div>Some microorganisms including bacteria, yeasts, moulds and even algae are</div><div>associated with fermented foods, forming a complex ecosystem. Among these</div><div>organisms, lactic acid bacteria (LAB) are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the fermentation process. LAB were first isolated from milk and have since been found in foods and fermented products such as meat, milk products, vegetables, beverages and bakery products (O’Sullivan <i>et al</i>, 2002).</div>
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