Lactic acid bacteria used in the development of functional dairy 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.