New food-grade microorganisms under development could improve the nutritional and health value of fermented as well as non-fermented foods of dairy and soy origin.New food-grade microorganisms under development could improve the nutritional and health value of fermented as well as non-fermented foods of dairy and soy origin. The new microbial strains are enhanced producers of low-energy sugars, digestion-stimulating oligosaccharides oligosaccharides (ol´igōsak´  rīdz),n. and B vitamins. They may also have specific enzymes that hydrolyze hydrolyze to performance hydrolysis. anti-nutritional factors. The health-promoting strains will be developed using traditional strains of lactic acid bacteria The Lactic Acid Bacteria (LAB) comprise a clade of Gram positive, low-GC, acid tolerant, non-sporulating, non-respiring rod or cocci that are associated by their common metabolic and physiological characteristics. and propionic acid bacteria. Or they may be genetically engineered strains of Lactococcus lactis, Lactobacillus plantarum and Streptococcus thermophilus. The cultures will be used directly in fermented dairy or soy products or in fermentative fer·men·ta·tive adj. 1. Causing or having the ability to cause fermentation. 2. Relating to or of the nature of fermentation. production of nutraceutical ingredients. Contact: Jeroen Hugenholtz, NIZO Food Research, PO Box 20, 6710 BA, Ede, The Netherlands. Phone: 318-659511. Fax: 318-650400. Email: hugenhol@nizo.nl. URL: www.nizo.com. |
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