Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
*Corresponding Author: Spiros Paramithiotis, Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece.
Received: June 18, 2018; Published: August 01, 2018
Citation: Spiros Paramithiotis. “Lactic Acid Fermentation as a Strategy for Nutritional Enhancement".. Acta Scientific Nutritional Health 2.9 (2018).
Lactic acid fermentation has been employed for centuries, primarily as a method for preservation of excess foodstuff and secondarily as a means to obtain flavorful food. Nowadays, nutritional enhancement, either through the removal of anti-nutritional factors or the production of nutritive compounds, has been added to the aforementioned benefits.
Research was initially focused on the identification of the dominating microbiota, their dynamics during fermentation and storage of the final product as well as the fate of pathogenic bacteria that may be present in the raw materials. The importance of the biotransformations occurring during fermentation and their effect on the nutritional value of the final product was soon highlighted and therefore extensively studied.
Copyright: © 2018 Spiros Paramithiotis. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.