Novel bacterial culture enriches yogurt with bioactive peptides for healthy ageing

Le résumé fourni par la source

As consumers demand more ‘natural’ minimally processed foods with health benefits, new knowledge on bioactive peptides produced through fermentation can be helpful for product design. The study examined whether the simple addition of a novel culture for co-fermentation during traditional yogurt making can enrich the resulting dairy product in peptides that may confer health benefits for healthy ageing. This exemplar used fermentation to produce a proof of concept for an ‘added-value food’.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.