Fermentation by lactic acid bacteria is an efficient and natural way to improve the nutritive, organoleptic and health-promoting properties of food. Lactic acid bacteria will hydrolyse proteins, making them more digestible, and can even release peptides endowed with bioactive properties (anti-hypertensive, antioxidant, anti-bacterial…). They will metabolize carbohydrates, generating new specific polysaccharides. They will synthetize essential vitamins (folate, vitamin K). They can produce natural preservative molecules (bacteriocins) that will prevent the growth of molds and pathogenic bacteria.
From artisanal productions to large industrial processes, use of carefully selected starter strains allows to develop high-quality fermented products that will meet the consumers demand for natural, healthy, clean-label food products.
