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Article: Generate bioactive ingredients from lactic acid bacteria.
- Article from:
- Emerging Food R&D Report
- Article date:
- November 1, 2007
CopyrightCOPYRIGHT 2007 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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In a five-year project slated to last through 2009, USDA-ARS scientists are in the process of developing lactic fermentation bacteria with the genetic capacity to produce natural or milk-based bioactive food ingredients. Bioactive ingredients are food components, other than those needed to meet basic human nutritional needs, that are responsible for mostly positive changes in human health.
The goal of researchers is to improve the health-promoting, functional and bioprotective properties of foods by utilizing microbial, molecular, gene, enzyme and proteomic technologies. They also are evaluating production media formulated from dairy wastes, such as whey.
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