Seminars

Lactic acid bacteria used in the development of functional dairy products

Identification and selection of GABA and CLA producing lactic acid bacteria for the development of functional lactic products


Alejandro Valenzuela, support staff with a workplace in the BIMIA group of the Institute of Modeling and Technological Innovation, gave a seminar on identification and selection of GABA and CLA-producing lactic acid bacteria for the development of functional lactic products.

Alejandro described a study carried out within the framework of an external scholarship at the Institute of dairy products in Asturias, Spain; the research focused on the properties of lactic acid bacteria that allow artisan cheeses to provide some extra health benefits in addition to basic nutrition.