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Updated: May 17, 2026
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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Physiological properties of milk ingredients released by fermentation
Christopher Beermann1, Julia Hartung
1Faculty of Food Technology, University of Applied Science, Fulda, Germany. christopher.beermann@lt.hs-fulda.de
Food & Function
|November 1, 2012
Summary
Fermented milk ingredients, especially bioactive peptides, offer numerous health benefits. These compounds, released during fermentation, provide anti-hypertensive, anti-microbial, and immune-modulatory effects, enhancing functional foods.
Area of Science:
- Food Science and Technology
- Biochemistry
- Nutritional Science
Background:
- Growing global demand for health-promoting food ingredients.
- Fermented milk products offer diverse bioactive components from various sources.
- Fermentation enriches or synthesizes valuable compounds like bioactive peptides and exopolysaccharides.
Purpose of the Study:
- To review recent research on functional components in fermented milk.
- To focus on the physiological purposes and technical aspects of these components.
- To specifically highlight biofunctional peptides released from fermented milk proteins.
Main Methods:
- Review of scientific literature on fermented milk and its components.
- Analysis of research on the release and properties of bioactive peptides.
- Discussion of technical processes involved in milk fermentation.
Main Results:
- Milk-derived bioactive peptides exhibit significant health benefits, including anti-hypertensive, anti-microbial, anti-oxidative, immune-modulatory, opioid, and mineral-binding properties.
- Fermentation with probiotic bacteria enhances health benefits, offering solutions for hypercholesterolemia, diarrhea, and pathogen reduction.
- Milk proteins yield functional peptides with diverse bioactivities during microbial or enzymatic fermentation.
Conclusions:
- Fermented milk proteins and their derived bioactive peptides represent a valuable source of functional food ingredients.
- These components offer a broad spectrum of health-promoting activities and therapeutic potential.
- Further research into the physiological roles and production processes of these peptides is warranted.
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