School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland.
I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland.
Nutrients. 2023 Nov 11;15(22):4754. doi: 10.3390/nu15224754.
Lactic acid bacteria are traditionally applied in a variety of fermented food products, and they have the ability to produce a wide range of bioactive ingredients during fermentation, including vitamins, bacteriocins, bioactive peptides, and bioactive compounds. The bioactivity and health benefits associated with these ingredients have garnered interest in applications in the functional dairy market and have relevance both as components produced in situ and as functional additives. This review provides a brief description of the regulations regarding the functional food market in the European Union, as well as an overview of some of the functional dairy products currently available in the Irish and European markets. A better understanding of the production of these ingredients excreted by lactic acid bacteria can further drive the development and innovation of the continuously growing functional food market.
乳酸菌传统上应用于各种发酵食品中，它们在发酵过程中有能力产生广泛的生物活性成分，包括维生素、细菌素、生物活性肽和生物活性化合物。这些成分的生物活性和健康益处引起了人们对功能性乳制品市场应用的兴趣，它们既是原位产生的成分，也是功能性添加剂。本文简要描述了欧盟功能性食品市场的监管规定，并概述了目前在爱尔兰和欧洲市场上可获得的一些功能性乳制品。更好地了解乳酸菌分泌这些成分的生产过程，可以进一步推动不断增长的功能性食品市场的发展和创新。
