Functional Starter Cultures for Fermented Dairy Products

Abstract

Fermented dairy products are known for their high nutritional and therapeutic value and are also having excellent sensory characteristics, which make them popular throughout the world. Most of the characteristics of fermented products can be attributed to the activity of their starter culture. The starter microorganisms, in the course of their metabolism, elaborate various compounds and enzymes, which impart desirable properties to the product. Lactic acid bacteria (LAB) are the most common starter bacterial group used extensively in fermentation of dairy products. Lactic acid bacteria synthesize different compounds belonging to classes of organic acids, gases, bacteriocins, flavoring agents, biothickners, nutrients, etc. Molecules within each class vary for each species and even within strains. The functionalities from such novel starter cultures include improved nutritional value, sensory characteristics, and therapeutic benefits. These starter cultures are thus important for development of functional fermented and probiotic products. This chapter explores functional starter cultures for fermented dairy products.